Fiesta Cheesy Masa Cups
Cheesy Masa Cups are little bites that deliver some South of the Border flavor for your Cinco de Mayo celebration or summer fiesta. Serve with the fillings of choice and a cold cerveza or frosty margarita!
Servings: 24
Equipment
- food processor
- mini muffin pan
Ingredients
- 2 cups instant Corn Masa Flour I used Maseca®
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 cup grated cheese (cheddar, Monterey jack or pepper jack for some heat)
- 1 stick cold butter cubed
- ½ cup cold water add additional tablespoons, one at a time if needed
Instructions
- Heat oven to 350°F. Spray mini muffin tins with nonstick spray.
- Use the food processor for easy mixing:
- Pulse the flour, salt, and cumin in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.
- Drizzle in cold water and pulse to combine. Add additional water a tablespoon at a time as needed if dough feels dry.
- Roll dough into 24 balls and place a ball in each well of a mini muffin tin. Using end of wooden spoon or melon baller press down in center to form a well for filling.
- Bake 15 - 20 minutes. Half way thru baking time, remove pan and use back of spoon or melon baller to press down the puffed dough in the center again.
- Cool 5 minutes in pan, remove to wire rack to finish cooling.
- Store in an airtight container until ready to fill and serve. Reheat or serve at room temperature.
Notes
- To make without food processor: Place masa flour into a medium bowl, add salt and cumin. Cut in butter using pastry blender until pea-sized chunks are formed. Add grated cheese. Add 1/2 cup cold water, until dough comes together to form a ball, adding additional an tablespoons of water at a time if dough is too dry.
- Serve these cups with a variety fillings including guacamole, corn, black beans, salsa, pulled pork or chicken. Top with Mexican crema or sour cream, cilantro, sliced jalapenos, tomatoes, green onion, pico de gallo, or cheese.