I’m really kicking myself in the ass for not doubling my recipe when I made these because we devoured them within seconds! You can fill these tasty little tortilla cups with salsa, guacamole, or taco meat so they’re great as an appetizer or the main dish!
(Makes 14-16 tortilla cups)
2 cups all-purpose flour (to make whole-wheat tortillas, substitute one cup of all-purpose flour for whole wheat)
1 ½ tsp baking powder
1 tsp salt
2 tsp olive oil
¾ cup warm milk
In a large bowl mix together flour, baking powder, salt, and olive oil. Slowly stir in warm milk until a loose ball of dough is formed.
Knead dough for a few minutes on a floured surface.
Form dough into a ball and place back in the bowl. Cover with a clean towel for 20 minutes.
Preheat oven to 350 degrees F.
After dough has rested, divide into two sections and roll into balls. Roll out one section with a floured rolling pin until thin.
Flour the edge of a large drinking glass and cut out circles of dough. You should be able to get 7-8 out of each section.
Place dough circles into an ungreased muffin tin.
Place in the oven and bake 8-10 minutes or until edges of tortilla cups turn a light golden brown. The center will rise a bit so just push it back down with the back of a spoon or your fingers.
Remove cups from muffin tin and place on a cooling rack for 5 minutes.
Add salsa, taco meat, and other toppings and serve! We filled ours with black bean and corn salsa!