Mini Masa Appetizer Cups Recipe

Name: Mini Masa Appetizer Cups Recipe
Cook time: 15 min
Yield: 24 Servings
Ingredients: MASA CUPS; 2 C. corn masa flour; 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening; 4 to 6 Tbsp. cold water; 1/4 tsp. salt; GUACAMOLE; 2 ripe avocados, peeled and seeded; 1/3 C. diced tomatoes; 2 Tbsp. minced red onion; 1 Tbsp. chopped cilantro; 1 Tbsp. fresh lime juice; 1/4 tsp. Spice Islands® Garlic Powder; Salt and pepper, to taste; GARNISH; 3/4 C. crumbled queso fresco or salted farmer’s cheese; Cilantro leaves

Cook Time: 15 Min

Yield: 24 Servings

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MASA CUPS
2 C. corn masa flour
²/₃ C. Crisco^®Butter Flavor All-Vegetable Shortening
4 to 6 Tbsp. cold water
¹/₄ tsp. salt
GUACAMOLE
2 ripe avocados, peeled and seeded
¹/₃ C. diced tomatoes
2 Tbsp. minced red onion
1 Tbsp. chopped cilantro
1 Tbsp. fresh lime juice
¹/₄ tsp. Spice Islands® Garlic Powder
Salt and pepper, to taste
GARNISH
³/₄ C. crumbled queso fresco or salted farmer’s cheese
Cilantro leaves

Directions

For Masa C.s: HEAT oven to 350°F. Place masa flour into a medium bowl. Cut in shortening using pastry blender until pea-sized chunks are formed. Sprinkle with water, one Tbsp. at a time, tossing lightly with a fork until dough comes together to form a ball.
DIVIDE dough into 24 pieces. Roll into balls. Press into mini-muffin pans. Use a round measuring tsp. to make a well in center of each masa cup. Bake 15-18 minutes or until golden. Cool completely in pans.
For Guacamole: MASH avocado in a small bowl. Add tomato, onion, cilantro, lime juice and garlic powder mixing to combine. Season to taste with salt and pepper. Spoon 1 Tbsp. guacamole into each masa cup. Garnish with 1 tsp. queso fresco and a cilantro leaf.