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.
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.