|The corn cups served with cole slaw.|
I happened to have all of the ingredients on hand and set out to make the Salvadoran dish. The family really enjoyed the meal. The recipe can be found at Vegetarian Times under their recipe section. So how does this relate to my recipe idea...well, I had some left over masa harina in the fridge, it was lunch time and a light bulb went off...I hit the light switch..LOL
I did get an idea. You may have remembered an earlier post where I had talked about buying a mini muffin pan at Goodwill that was from Pampered Chef (this was such a good deal), well I thought how cute little mini masa harina cups would be filled with something yummy.
|I used a baggie for the beans and the sour cream.|
Dough: (best if dough is made in advance and put in the fridge for a few hours)
2 cups masa harina
1 tsp. ground cumin
1/2 tsp. baking powder
1/2 tsp. salt
1.5 cups of warm water
Mix all ingredients together. Let dough rest for 30 minutes or put in the fridge for a few hours. Take your non stick mini muffin pan and add a small amount to each spot. I used my finger to work the dough around the edges and up the sides. If the dough is not refrigerated it may stick to your fingers. You can use flour or GF flour to help with this, if you are in a hurry.
I baked the cups at 400 for 15 minutes, added my filling and rebaked for 5 minutes. The cups will continue to get crispier as they sit. I would not recommend over baking these or they may get too hard.
I added refried beans and cheese. Instead of grating the cheese, I sliced it and cut the cubes into sizes that would fit into the bottom of each cup. This prevented me from having shredded cheese everywhere. I then added the refried beans. Baked for 5 more minutes.
My family loved them and I will make them again! ENJOY