I read the recipe and they use softened corn tortillas for serving. That's what I'd do -- and it's much easier than making bowls, which I think should be fried.

I agree bowls, or "Tostadas" should be fried.

I also think the shredded crock pot chicken recipe you linked is more suited for wet burritos or soft tacos.

Thanks, y'all. After doing a little more surfing, it seems the consensus is that baked taco bowls are best made with flour tortillas. Apparently, when baked, corn tortillas get tough not crispy.

fwiw, I don't ever fry anything. I hate cleaning up the mess!

Just to follow up, I cooked the uncooked TortillaLand tortillas on a griddle as directed. I made no attempt to turn them into bowls. My guests, who eat lots of corn tortillas, thought they were the best they had ever tasted. The Shredded Chicken recipe linked above worked out great. It went together easily and was hands-off until time to shred it, which I did before my guests arrived. Served it with Tri Color Coleslaw (The Kitchn), which I made a day ahead.

Thanks for the report! Sounds good. Sounds like the guests were happy.

Aren't most of the tortillas in the store uncooked? Ours are. Or maybe it's where I shop. I can tell you that the difference in the ones you made is probably that they aren't stale!

bbstx, I just bought some of those uncooked tortillas and haven't used them yet. Here we have a large Hispanic community and mostly buy tortillas already cooked, albeit freshly made. I've never seen them uncooked before now. I'm glad yours were well received, as I'm trying to decide exactly what to do with mine. Elery is lobbying for huevos rancheros...

Annie

I have taco bowl molds that I use for making taco salads, but I only use flour tortillas, usually 10" diameter. I brush the tortillas lightly with oil before baking them - especially the outer perimeter, as this keeps the edges from getting too brown - there is not a problem with the center or bottom over-browning. It is the same as putting butter on bread before toasting it.

I've never seen uncooked tortillas, but I do occasionally buy fresh masa and make the tortillas with a tortilla press. Fresh masa does not keep and has to be used in one or two days or frozen, and so I do not buy it often, but it is essential for tamales. I would expect that uncooked corn tortillas also have a short shelf life, unless they are frozen. Were they frozen or just refrigerated?

Glad to hear that your party was a success!

That slaw sounds wonderful!!...
We can't buy uncooked tortillas here either....they all are fully cooked but need to be warmed....but a little masa and water and you have your own tortillas....brown briefly on a blazing hot griddle and it's wow!...like Lars says.

As far as I can tell, the difference between "uncooked" tortillas and "cooked" (or shelf-stable) tortillas is the amount of time each is heated. Uncooked tortillas are cooked 30 seconds on each side with an additional 10 seconds on the first side. Cooked/shelf-stable tortillas are cooked 10-15 seconds per side. The uncooked tortillas were vacuum packaged and sold refrigerated. The shelf-stable were, of course, on the shelf.

The leftover shredded chicken was turned into Chicken Tortilla Soup to feed unexpected company. I cobbled the soup together usingthe Pioneer Woman recipe as a template. It was very tasty and I don't think my guests realized they were eating leftovers.

Interesting, I've not seen or heard of these packaged uncooked tortillas?

Like Annie, we have several Hispanic neighborhoods nearby, so tortillerias are abundant. I pick up fresh made usually still warm, both corn and flour. They don't last quite as long as the grocery store packaged, but boy are they delicious!

Fresh made tortilla chips as well, which are hands down better than those in a super market, they're usually a little thicker, darker, greasier, and saltier than the packaged... ;)

If the packaged tortillias show brown spots....they are cooked. If they are not cooked, don't they stick together?

Aha! Thanks for the definition, Bbstx! I don't know about cooking times--makes sense though--but the tortillas we see at the store are refrigerated and don't show signs of cooking, like brown spots. They definitely need to be cooked. They taste raw straight out of the package (I still can't help tasting a broken off scrap because you can learn so much about it that way). The TortillaLand ones may be even more raw, though. :)

This is how I would explain the difference in the appearance of the two types of tortillas: The uncooked tortillas look like raw rolled-out pie dough, except yellow because of the corn. The shelf-stable tortillas look more like limp Tostitos, except yellower. The uncooked were thicker than the shelf-stable package. A few of the refrigerator tortillas wanted to stick together, but they separated fairly easily with a little care.

Don't think I've ever seen refrigerated tortillas, must be a regional thing.

Do the uncooked look sort of like those pre-made pie crusts? (eg. Pillsbury)

Maybe I'm confusing "cooked" with fried?

Even the freshly made warm ones are limp unless they are fried...

Yes, the refrigerated uncooked tortillas look like PIllsbury pie dough.

I would describe the taste difference of just regular but not shelf stable, tortillas raw as gummy/gritty and corny (or just gummy and floury for wheat) and uncooked shorteningy, as opposed to nutty and toasty.

Here the ones in the refrigerated case are cooked. I guess the difference is lack of preservatives.
don't you make your tortillas out of masa?
Also wondering about cooked shortening tastes different than raw....unless it's burned. I know many frostings are made from vegetable shortening.

HA! LindaC, if it were up to me to make tortillas, we would never have tortillas! The instructions on the package were very specific about making sure the tortillas were cooked. It even came with a warning not to mix cooked and uncooked tortillas. These are the only corn tortillas I've seen refrigerated around here. All of the others are on the shelf.

That's the brand I bought too, and a recent package got pushed to the back of the refrigerator where it was forgotten. It's about....um....a couple of months outdated, LOL. It'll go to the pigs, that's "recycled" right into bacon.