2 cups masa harina
2 cups water
1 teaspoon salt

Vegetable oil

 

Corn cups

These cups are similar to Mexican sopes, but much less time consuming to make. Makes about 3 dozen cups.

 

Mix all ingredients to form a smooth soft ball of dough. The dough should hold together if you pinch off a small ball, but shouldn’t be sticky.

Brush the cups of a mini-muffin tin with a heavy coat of vegetable oil. Pinch off a ball of dough about the size of a walnut and place in a muffin cup. Push the dough firmly into the cup and up the sides (dough should be just under 1/4 inch thick). Even out the top edge. Repeat to fill all the cups, then brush the dough with oil.

Bake at 400 degrees for 15-18 minutes, until dough has released from the cup and is set and light golden brown but not completely crisp.

Fill with chili verde, chicken in red chile sauce or other fillings and serve immediately, while cups are still warm.

To make in advance, cook 14-16 minutes and remove from oven. Before serving, reheat for 5 minutes. (Can be filled and reheated if filling is warm.)

 

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