Baked Corn Tortillas - tostadas, chips, strips, tacos and taquito shells (no oil)

We love hispanic foods and use corn tortillas in a lot of different ways.

We use corn tortillas which have the least amount of ingredients with no oils or sugars (and if I can't pronounce or don't know what an ingredient is (or if I google it and it sounds funky), then we move along to another brand or make them ourselves with maseca.)

The best tortillas contain the fewest ingredients - corn and lime (a mineral used to break the corn down) should be the two main ingredients.

For Simple Tostadas:

Simply separate, then lay corn tortillas on the oven rack and broil for 5-10 minutes, turning once when browned.  If you prefer crunchy, let them go a little longer, if you prefer them a little more chewy, use a little less time.  Remove and allow to cool, then serve topped with beans, lettuce, tomatoes, pico de gallo, avocados, olives, hot sauce - whatever you've got on hand. This is a fantastic snack, or super easy go to meal we use when we are short on time or ideas.

Easy Tortilla Chips:

If we are lazy, we simply break up tostadas (above) for dipping. However, some people want the uniform triangle chip, and cut them with a pizza cutter (or knife) into triangles (8 from each tortilla) and arrange them on a baking sheet and bake at 350* turning once, for 10-15 minutes.

Tortilla Strips:

Tortilla strips can be made just like the tortilla chips by simply cutting into strips and baking at 350* for 10-15 minutes, turning at least once until browned.

Taco or Taquito Shells:

Corn tortillas - as many as desired (we plan for 4-6 + per person, which allows for lunches the next day).

Heat panggang to 350*

Working in batches of 12, use a tortilla warmer like this (they aren't expensive and they are amazing!) to heat up a stack of tortillas for 2 minutes in the microwave.

Tortillas can also be wrapped into a dishcloth or papertowel if a tortilla warmer is not available , heat for dua minutes in the microwave.

This steams the tortillas and makes them pliable.

When they come out all steaming and pliable, simply drape them across the rungs of the panggang rack - covering two rungs (they break when draped across just one rung - trust me, I've tried.)

Bake for 10 minutes until slightly golden brown, then remove and allow to cool.

These are a little wider mouthed than store bought taco shells, but still give a great crunch, and are easier to fill!

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