Tortilla Bowls with Strawberry and Cream by Chef Aileen Asilom

Ingredients:

Ingredients for Flour Tortillas

• 3 cups URC Continental All-purpose flour, plus extra for rolling
• 1 1/2 tsp fine sea salt
• 1 tsp baking powder
• 5 Tbsp unsalted butter, softened
• 1 cup hot water, or as needed to form a dough

Ingredients for Tortillas Bowl

• 6 pcs 8 inch Flour Tortillas
• Melted Butter for brushing
• 1 tbsp + 4 tsp sugar, divided
• 1 can DLA La Fruta Strawberry Filling
• ½ cup Cold Heavy Cream
• 113 g Cream Cheese
• ½ tsp Lemon Zest
• 6 pcs Fresh Strawberries

Procedures:

Procedure for Flour Tortilla

1. Combine Dry Ingredients
2. Add Butter – Use your hands to work the softened butter into the flour until you have a sandy texture.
3. Add Water – While you work the dough with your hands, drizzle in hot water. Be careful and go slowly, adding a little at a time. Continue to mix until the dough forms a sticky ball that pulls away from the sides of the bowl.
4. Knead – Next, turn the dough out onto a clean work surface, and knead for 5 minutes. The dough will get less sticky as you knead.
5. Rest the Dough – Pinch off golf-sized-balls of dough and roll them on the counter into smooth balls. It’s similar to rolling dinner rolls. Arrange on an oiled baking sheet and cover with oiled plastic wrap and rest for 20-30 minutes.

How to Cook Flour Tortillas

1. Preheat the Skillet – set your skillet over medium heat (it should reach 500?F )
2. Roll the Tortillas – Turn the first dough ball out on a floured surface. Using a floured rolling pin, roll out your tortillas, rotating and flipping as you go, until you have a thin 10” round. Repeat with the remaining tortillas. Properly rolling a tortilla is the difference between a puffed, perfect tortilla and a flat, lifeless one, so make sure to follow the detailed rolling directions in the recipe card.
3. Cook – As you finish rolling each one, cook the tortillas one at a time on the hot skillet for 20-30 seconds per side, flipping when you see bubbles on top and golden brown spots on the first side. Keep the hot cooked tortillas covered in a dry kitchen towel.

Procedure for Tortilla Bowl

1. Heat oven to 375°F. Using a 5-inch round cutter or sharp knife, cut tortillas into 5-inch flower shaped. Brush 1 side of each round with melted butter and sprinkle with 1/2 teaspoon sugar.
2. Invert 12-cup muffin pan and nestle each tortilla (sugared side up) between 4 muffin cups, shaping corners evenly between grooves. Bake until golden brown, 11 to 14 minutes. Let cool. 
3. In a stand mixer fitted with whisk attachment, whip cream, cream cheese, lemon zest, and 4  teaspoons sugar on medium-high just until stiff peaks form, 11/2 to 2 minutes. Refrigerate until ready to use. 
4. To serve,  Slice the  strawberries on each side making flower petals and arrange on top.