What to Serve With Tortilla Cones
- Dips: avocado crema, guacamole, pico de gallo, salsa roja, sour cream or a spicy chipotle mayo.
- Sides: Mexican street corn (elote), cilantro-lime rice, black beans or refried beans.
- Fresh and crunchy: a simple cabbage slaw with lime, or a tomato, cucumber and avocado salad.
- For a party spread: serve alongside nachos, chicken wings and quesadilla wedges.
Storage
- Fridge: store leftover cooked cones in an airtight container for up to 3 days. The filling alone keeps for up to 4 days.
- Make ahead: cook the filling up to 2 days ahead and keep it chilled; roll, fill and fry the cones just before serving.
- Freeze: freeze fully cooked, cooled cones in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat in the air fryer: 180°C (350°F) for 4 to 5 minutes (8 to 10 minutes from frozen) until crisp and the cheese is melted.
- Reheat in the oven: on a rack over a baking sheet at 200°C (400°F) for 8 to 10 minutes (15 to 18 minutes from frozen). Avoid the microwave, which softens the shell.
- Avocado crema: press plastic wrap directly onto the surface and refrigerate for up to 1 day.
FAQ
Can I make tortilla cones in the air fryer?
Yes. Brush or spray the filled cones all over with oil and place them seam-side down in the basket. Air fry at 190°C (375°F) for 7 to 9 minutes, turning halfway, until golden and crisp.
Can I bake them instead of frying?
Yes. Brush the cones with oil, lay them seam-side down on a parchment-lined baking sheet and bake at 220°C (425°F) for 12 to 15 minutes, turning once, until golden. They'll be a little less blistered than fried cones but still crunchy.
How do I keep the cones from unrolling?
Place them in the oil seam-side down first and don't move them for the first 1 to 2 minutes so the seam seals. The shredded cheese on top also melts into a seal. If your tortillas are stiff, warm them briefly so they hold their shape.
Why is the cheese slice inside so important?
The cheese slice lines the tortilla and acts as a barrier against moisture from the filling. It keeps the shell crisp, prevents leaks and melts into a creamy layer around the beef.
Can I use corn tortillas?
Flour tortillas work best because they're flexible and roll into cones easily. Corn tortillas tend to crack when rolled, even when warmed.
What else can I fill them with?
Try shredded chicken, chorizo, seasoned ground turkey, or black beans and corn for a vegetarian version. Keep the cheese-slice lining and the seam-side-down method for any filling.
Final Thoughts
These crispy beef and cheese tortilla cones turn a few simple ingredients into a show-stopping snack. Remember the two secrets: line every cone with a slice of cheese to keep the shell crisp and the filling in, and fry seam-side down first so each cone seals itself shut. Serve them hot with cool avocado crema and get ready for the cheese pull.
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