Mexicans consume an average of 2,000 tortillas per year, which is roughly 6 tortillas a day! And that number does not include the other ways corn is consumed, for example, corn on the cob, tamales, cornflour, etc.
It is not surprising that tortillas have been adopted to be used in many ingenious ways, including trying to replicate what is being done in other cuisines with tortillas. This recipe is a good example of using tortillas to make savory muffins. The tortillas will add a crunchy base and a unique flavour.
Read the notes at the bottom for vegan options and do please send me photos of your creations!
Stuffed tortilla baskets
- Muffin baking tray
- 2 x frying pans
- Wooden spoon
- Tortilla warmer or tea towel
- 200 g minced beef substitute with plant-based mince for a vegan/vegetarian option
- 1/2 brown onion sliced
- 1 garlic clove finely diced
- 1 1/2 cup sliced mushrooms
- 2 red capsicums or any other colour
- 200 g cheddar or manchego cheese grated
- 2 tbsp finely chopped parsley
- 12 nixtamal corn tortillas preferably La Tortilleria
- Oil spray
- Salt and pepper to taste
- Preheat oven to 180 ° C.
- On a frying pan, sautée the onion, and garlic.
- Add mushrooms, capsicums, minced meat, salt, pepper, and mix all together.
- Cook at low heat for 5 minutes. Cover the pan with a lid and set it to the side.
- In a very hot dry frying pan, heat your tortillas until soft, hot, and floppy. Place them in a tortilla warmer or wrap in a tea towel until ready to serve.
- Spray oil into a muffin tray making sure each hole is covered. Arrange the tortillas inside each hole. Bake for 20 minutes or until crisp and golden.
- Stuff the 'tortilla baskets' with the meat mixture and sprinkle with cheese on top.
- Bake for 15 more minutes and remove from oven.
- Garnish with parsley on top before serving.
- ¡Buen Provecho!
- Replace meat with plant-based mince or texturised soy protein.
- Replace cheese with plant-based cheese, ideally one that melts well.