Preheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.

Cut slits in a corn tortilla. To do this, lay the tortilla flat. Cut as though you are cutting it into four sections, but only cut to within about an inch of the middle. In other words, do not cut all the way to the middle. Put tortilla in the deep fryer. Using a 3-inch diameter soup ladle, press down on the center of the tortilla so that a cup shape is formed. Hold the tortilla in its bowl shape under the oil until it becomes crisp, then drain the shell on a plain white paper towel. These are usually filled with a picadillo and garnished with shredded lettuce, chopped avocados, chopped tomatoes, grated Cheddar cheese and hot sauce.