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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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While corn tortillas, which are the softest variety, are the easiest to work into muffin tins. If you use tortillas made from yellow corn, be sure that the ones you use choose are very soft and pliable. Slightly brittle tortillas may be steamed to soften them. The corn cups may be made several days ahead and kept in an airtight container at room temperature, or frozen for up to 3 weeks. Frozen corn cups thaw very quickly. To crisp thawed cups, arrange them in a single layer on a baking sheet and warm in a 250 oven for 3-5 minutes. This came from Martha Stewart's Hors D' Oeuvres. I have not tried this just posting for future use. Ingredients:
12 white corn tortillas (6-inch) |
3 tablespoons canola oil or 3 tablespoons corn oil |
Directions:
1. Preheat oven to 350.
2. Heat a large cast-iron skillet over medium-high heat. Place a tortilla in the skillet and cook for 20 seconds. Flip the tortilla and warm the other side, until warm to the touch, about 15 seconds.
3. Transfer the tortilla to a work surface and brush both sides of the tortilla with the canola oil. Use a 2 1/2 -inch round cookie cutter to cut out 2 circles from each tortilla. Press each round into an opening of a 24-hole mini muffin tin. Repeat until all of the openings are filled. Bake until the cups are crisp and just beginning to color, 5-10 minutes. Remove the cups from the tin and transfer to a wire rack to cool.
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