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Crispy Corn Toast Cups: A Perfect Bite-Sized Delight

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Ingredients

Adjust Servings:

	12 white corn tortillas (6-inch)
	3 tablespoons canola oil or 3 tablespoons corn oil

Nutritional information

36.2

Calories

18 g

Calories From Fat

2 g

Total Fat

0.2 g

Saturated Fat

0 mg

Cholesterol

4.3 mg

Sodium

4.2 g

Carbs

0.6 g

Dietary Fiber

0.1 g

Sugars

0.5 g

Protein

11g

Serving Size

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Crispy Corn Toast Cups: A Perfect Bite-Sized Delight

Name: Crispy Corn Toast Cups: A Perfect Bite-Sized Delight
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: : 12; : 3

Features:

Cuisine:

American

While corn tortillas, which are the softest variety, are the easiest to work into muffin tins. If you use tortillas made from yellow corn, be sure that the ones you use choose are very soft and pliable. Slightly brittle tortillas may be steamed to soften them. The corn cups may be made several days ahead and kept in an airtight container at room temperature, or frozen for up to 3 weeks. Frozen corn cups thaw very quickly. To crisp thawed cups, arrange them in a single layer on a baking sheet and warm in a 250 oven for 3-5 minutes. This came from Martha Stewart's Hors D' Oeuvres. I have not tried this just posting for future use.

70 min
Serves 24
Easy

Ingredients

Directions

Toasted Corn Cups, While corn tortillas, which are the softest variety, are the easiest to work into muffin tins If you use tortillas made from yellow corn, be sure that the ones you use choose are very soft and pliable Slightly brittle tortillas may be steamed to soften them The corn cups may be made several days ahead and kept in an airtight container at room temperature, or frozen for up to 3 weeks Frozen corn cups thaw very quickly To crisp thawed cups, arrange them in a single layer on a baking sheet and warm in a 250 oven for 3-5 minutes This came from Martha Stewart’s Hors D’ Oeuvres I have not tried this just posting for future use , While corn tortillas, which are the softest variety, are the easiest to work into muffin tins If you use tortillas made from yellow corn, be sure that the ones you use choose are very soft and pliable Slightly brittle tortillas may be steamed to soften them The corn cups may be made several days ahead and kept in an airtight container at room temperature, or frozen for up to 3 weeks Frozen corn cups thaw very quickly To crisp thawed cups, arrange them in a single layer on a baking sheet and warm in a 250 oven for 3-5 minutes This came from Martha Stewart’s Hors D’ Oeuvres I have not tried this just posting for future use

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Steps

1 Done	Preheat Oven to 350.
2 Done	Heat a Large Cast-Iron Skillet Over Medium--High Heat. Place a Tortilla in the Skillet and Cook For 20 Seconds. Flip the Tortilla and Warm the Other Side, Until Warm to the Touch, About 15 Seconds.
3 Done	Transfer the Tortilla to a Work Surface and Brush Both Sides of the Tortilla With the Canola Oil. Use a 2 1/2"-Inch Round Cookie Cutter to Cut Out 2 Circles from Each Tortilla. Press Each Round Into an Opening of a 24-Hole Mini Muffin Tin. Repeat Until All of the Openings Are Filled. Bake Until the Cups Are Crisp and Just Beginning to Color, 5-10 Minutes. Remove the Cups from the Tin and Transfer to a Wire Rack to Cool.