Toasted Corn Cups
Use this recipe to make our Chili in Mini Corn Cups appetizer. White corn tortillas, the softest variety, are the easiest to work into muffin tins.
- Yield: Makes 2 dozen
Source: Martha Stewart Weddings, Summer 2005
- 12 Mexican white corn tortillas (6 inches each)
- 3 tablespoons canola oil
Preheat oven to 350 degrees. Heat a large cast-iron skillet over medium-high heat. Add a tortilla; cook, flipping once, until warm, 15 to 20 seconds per side. Transfer tortilla to a clean work surface. Brush both sides with oil. Repeat with remaining tortillas.
Cut out 2 rounds from each tortilla using a 2 1/2-inch cookie cutter. Press each round into a cup of a mini muffin tin.
Bake until tortillas are crisp and just turning golden, 10 to 15 minutes. Remove from tin, and let cool completely on a wire rack. Tortilla cups can be stored in an airtight container at room temperature up to 1 day, or frozen up to 3 weeks. To reheat, bake at 250 degrees until crisp, 3 to 5 minutes.