January 26, 2012

Southwestern Masa Cup Appetizers

Because I'm not a fan of any sports and because we just moved here and I don't really know anyone yet, the fact that there is a 'really big game' coming up was and is lost on me.  I don't know many of my neighbors yet, but I imagine by next year we might have a football party to attend (or host ourselves once we get the basement family room finished!).

This is an appetizer I would serve as it's an individual cup so it's easier than a dip.  Masa is available at almost any grocery store (I bought mine from Walmart) but you can order it online  as well.


Southwestern Masa Cup Appetizer

Masa Cups

2 cups corn masa flour
2/3 cup Crisco® Butter Shortening Sticks
4 to 6 tablespoons cold water
1/4 teaspoon salt


2 ripe avocados, peeled and seeded
1/3 cup diced tomatoes
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt and pepper, to taste

Top with:
3/4 cup crumbled queso fresco or salted farmer's cheese
Cilantro leaves

Preheat 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 tablespoon 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 teaspoon to make a well in center of each masa cup. Bake 15-18 minutes or until golden. Cool completely in pans.

While they cool, mix the 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 tablespoon guacamole into each masa cup. Top each with a sprinkle of cheese and a cilantro leaf.Print Friendly and PDF