Instructions

• Preheat the oven to 350°F (175°C). Arrange 4 oven-safe cereal bowls upright on a large rimmed baking sheet.
• Place a large 12–14 inch skillet on the stovetop and heat over medium.
• Pour 1 tablespoon of vegetable oil into the hot skillet and swirl to coat the pan. The oil should shimmer but not smoke.
• Using tongs, place one tortilla in the skillet. Immediately use the tongs to lift and tilt the tortilla so the oil coats both sides; flip and coat the other side as well.
• Pan-fry the tortilla 30–45 seconds per side, allowing it to puff with large bubbles and become golden brown but not dark. Flip once during frying.
• Transfer the tortilla with tongs to one of the bowls and gently press/tuck it into the bowl to form a shell without deflating the bubbles.
• Add another 1 tablespoon of oil to the skillet and repeat steps 4–6 for each remaining tortilla, using 1 tablespoon of oil per tortilla (total 4 tablespoons).
• When all four tortillas are shaped in the bowls, bake the sheet of bowls in the preheated oven for 9–10 minutes, until the shells are very crispy.
• Remove the baking sheet from the oven and let the tortilla bowls cool until they are safe to handle, then fill as desired.