Mexican Cornmeal-bean Tart Hors D Ouvres |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When i'm cooking Mexican food for guests, I like to start off with these little refried-bean tarts. They're pretty easy to make & they make a nice presentation. Ingredients:
for pastry |
2 cups sifted white flour |
1 teasp. salt |
1 cup cornmeal |
2/3 cup shortening |
2/3 cup cheddar cheese; grated |
2/3 cup water |
for filling |
1 can ( 15.5 ounces ) refried beans |
3/4 cup monterey jack cheese; grated |
1/4 teasp. garlic salt |
2 tbsps. red chili sauce |
1 and 1/2 teasps. crushed, dried red pepper flakes |
1/4 teasp. chili powder |
2 tablesps. butter |
Directions:
1. To make pastry shells: Sift together flour & salt; stir in cornmeal. Cut in the shortening until mixture resembles fine crumbs. Stir in grated cheddar cheese. Sprinkle the water over mixture, tossing lightly with a fork, until pastry is uniformly dampened. Roll to about 1/8 inch thickness on a lightly floured surface. Cut with a 2-inch biscuit cutter. Press circles into tiny tart cups; ruffling edges. Bake in hot ( 400 degrees F. ) oven for 10 to 13 minutes. Place on racks to cool & carefully remove tart shells from tart pans.To make filling: Combine all filling ingredients in top of a double-boiler.Fill bottom of double-boiler 1/4 full of water & bring to boil. Place top of double boiler on bottom & heat filling mixture, stirring often, until completely hot & cheese melts. Spoon filling into cornmeal tarts & serve hot, with a leaf or two of fresh cilantro on each tart.
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