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To make the shells, I draped a tortilla over an oven-safe bowl, brushed the tortilla with a little olive oil, and baked it in the oven for about 15 minutes at 375*. I then filled the tortillas with lettuce and Boca meat, then topped it with chopped onions, tomatoes, sour cream, and guacamole. I served refried beans on the side (to dip the shell after its contents are eaten) and a little lemon-chive salad dressing. Delicious.
Ooh, you reminded me about those tortilla bowls. My mom used to make those and I'd forgotten all about them. Sweet. Thanks!
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