Tortilla Taco Cups
How to Pick the Best Flour Tortillas
There is a world of difference between good-quality flour tortillas and the fluffy, white mass market ones readily available at many grocery stores.
High quality Sonoran-style flour tortillas are made with minimal ingredients, White Sonora wheat flour, water, fat and salt. Look for pre-packaged flour tortillas that are very thin, light beige in color, slightly pliable and stretchy, and have dark brown char spots from where the dough came into contact with the comal. La Mesa Tortillas in Tucson, Arizona and Caramelo Tortillas in Lawrence, Kansas ship Sonoran-style flour tortillas worldwide.
Prep time: 20 minutes
Cook time: 5 minutes
Yield: 4 Servings
Ingredients
4 (6-inch) good-quality flour tortillas
Taco Cup Fillings Options
½ cup shredded green cabbage or lettuce
½ cup whole pinto beans, rinsed and drained
½ cup halved cherry tomatoes
½ cup shredded Mexican cheese blend
½ cup shredded or diced beef, chicken or pork, warmed
½ cup diced red onion
A squeeze of lemon or lime juice
½ cup Pico de Gallo chunky salsa
½ cup hot sauce and/or blended salsa
½ cup sour cream, Greek yogurt or Crema Mexicana
½ cup prepared guacamole
Instructions
Preheat a 6-quart air fryer to 350°F (175ºC). Place four jumbo baking cups inside of an air fryer liner. This will prevent the tortilla cups from tipping over while cooking. Fold the tortillas in on themselves to make a modified cone shape then place one tortilla, pointy side down, in each baking cup.
Place the basket in a preheated air fryer and cook for 5 minutes or until the tortillas are crispy and golden brown. Keep the tortillas in the baking cups to add structural support while filling and serving.
Fill the regular sized baking cups with a selection of fillings and toppings. The options shown above from left to right are: pico de gallo, shredded green cabbage, pinto beans, lime wedges, diced chicken, red onion, shredded beef, blended salsa, guacamole, sour cream.
Gently fill the Tortilla Taco Cups then pick up the baking cup to eat. The taco cup shown above is filled with shredded green cabbage, shredded beef, pico de gallo salsa and guacamole.
Tortilla Taco Cup filled with shredded green cabbage, warm pinto beans, cherry tomatoes, Mexican cheese blend and my chiltepin salsa.
Looking for more recipes straight from my home in the Sonoran desert region of the Arizona-Mexico borderlands? Buy my Taste of Tucson cookbook!