Mexican Series#3 Corn Cups

You can have fun with your corn tortilla dough by making easy and beautiful corn cups for great appetizers. This recipe idea is from a book called Hor doeuvres by Erik Treuille and Victoria Blashford Shnell.

Ingredients:
1 recipe Corn tortilla dough
23/4 inch biscuit cutter
Mini Muffin Pan
Oil Spray like pam






















Roll out corn tortilla dough between two sheets of Cling film. Remove top cling film. Cut circles in the rolled out dough with the 23/4" biscuit cutter. Carefully transfer circle of dough to the Mini muffin pan. Spray with pam, Bake at 350 degrees for about 20 minutes. In any case, remove before brown. Sometimes, if your circles have different thicknesses, some cups brown before others - so keep an eye on them.

For my daughters birthday I made these in three flavors, cheese, spinach and beetroot. For cheese, replace 1/4rth cup of the masa with Parmesan cheese, for spinach and beetroot - replace the water with pureed spinach and beetroot respectively. The spinach and beetroot affect baking times, so keep an eye on the cups in the oven.

I have seen some versions of this recipe online that used cooked , store bought tortillas. I tried that out, But I felt that those resulted in really inferior quality cups.

Serve these with a gorgeously unhealthy - dare i say it - VELVEETA based dip( Recipe from Epicurious)! and top with fresh tomato salsa. If velveeta makes you queasy, replace the velveeta with a good cheddar cheese + 1/4 cup heavy cream + 1/2 tsp sugar. You wont get the velvety :) texture of velveeta, but it will still taste fierce. I skipped the beer and the refried beans in the recipe and added a lot of jalapeno.