• Preheat oven to 350 degrees

Taco Cups

• Brown and drain your hamburger. Add the desired amount of taco seasoning to your meat

Crab and Cream Cheese Cups

• Let your cream cheese come to room temperature. In a large bowl, remove the shredded imitation crab meat from the bag and put into your bowl. With a fork, loosen the shredded crab meat so that it's not stuck together.
• Add your softened cream cheese.
• Slice up your green onions and add to the crab mixture.

BBQ Pork Cups

• You can use a can of pork or I used some leftover pork that I had. I cooked a pork tenderloin in my crockpot all day with two cans of chicken broth. If you cook your own pork, shred before adding the barbecue sauce.
• Add the desired amount of your favorite pre-packaged or homemade BBQ sauce to your pork and mix well.

Assembly

• With a biscuit cutter or a glass (mine is inches in diameter) cut out your circles from your TortillaLand tortillas. I got about 4 small circles out of one tortilla.
• Place each little round tortilla into a mini muffin pan.
• Push them down into the muffin space which helps to make the beautiful ruffles around the edges.
• Place about a teaspoon of ground hamburger and then sprinkle a few black beans on top for the taco cups.
• Drop a nice, full rounded teaspoon of crab/cream cheese mixture for the crab cups.
• Fill to the top of the edge of the tortilla for the BBQ cups.
• Bake at 350 degrees for 15 minutes

After they have baked:

• Add any additional toppings that you like to the taco cups. Lettuce, cheese, tomato, green onion, chopped olives, cilantro, sour cream etc.
• If I have any leftover sliced green onions, sometimes I sprinkle them on top of the crab cups but they will be good to go just as they are when they come out of the oven.
• Add some grated mild cheddar cheese to the pork cups right when you take them out of the oven and the cheese will melt perfectly..

• Mix salt and flour together.
• Cut in lard and oil with a pastry cutter, fork, or two knives until the mixture resembles crumb or meal.
• Stir in warm water with a fork until a dough forms. Lightly flour your surface and knead the dough until smooth and elastic, about 4 minutes.
• Let sit for one hour. Or don't. I have done it both ways. I make a double batch and then while it is sitting I cook chicken, wash and prepare lettuce, grate cheese, make the pico...you get the idea. It is nice to let it rest, but if you are in a hurry, they taste great even if you skip it.
• Divide into 6-8 balls, depending on how thick you like your tortillas.
• Roll out one ball at a time using just enough flour to prevent sticking. To keep them round, start at the center and work your way up, then center and down. Rotate the tortilla one quarter turn and roll center up and center down. Repeat rotating each time until you have your desired size and thickness.
• Heat pan over medium low to low heat. Cook tortilla about 45 seconds each side.
• Tortilla will bubble and puff and get brown spots. Wrap cooked tortillas in a kitchen towel to keep from drying out and keep warm.
• Store in a ziplock bag and refrigerate or freeze.
• To reheat, warm in pan over low heat about 30 seconds each side.
• To add extra flavor, spread a small pat of lard in the pan before heating tortilla. Delicious!