Ingredients
-
14
-
2
-
1
-
1
-
1
-
1
-
1
-
2
-
3
-
-
3
-
10
-
2 - 3
-
-
Directions
Mexican Snack Cups, Adapted from Cook’s Companion Makes a great appetizer , I had a little trouble getting the rounds of corn torilla to fit inside the mini-muffin pan They wanted to pop back out I found that if I heated them slightly in the microwave, they didn’t crack when pushed into the cups and I then, checked on them half way through baking time and pushed the ones that had worked their way up back into the tins I also had to bake a bit longer in order to get the desired crispness Perhaps my corn tortillas were too thick and not flexible enough I was leary of the maple syrup addition to the recipe and tested a bit with a small portion of the bean mixture It wasn’t a flavor that I cared for so, I omitted it from the rest of the recipe These were very colorful and had a great flavor (with the changes that I made) , Adapted from Cook’s Companion Makes a great appetizer
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Steps
|
1
Done
|
Preheat Oven to 400f/200c. |
|
2
Done
|
Prepare the Cups- Using a 2" Round Pastry Cutter, Cut 3 Rounds from Each Tortilla (discard Trimmings); You'll Need to Press Firmly to Cut Through. |
|
3
Done
|
Brush Both Sides With Canola Oil. |
|
4
Done
|
Press Tortilla Rounds Into Mini Muffin Pan, Then Bake For Approx 6 Mins Until Crisp. |
|
5
Done
|
While the Cups Are Cooling on Wire Rack, Prepare the Filling- Combine Beans, Tomatoes, Garlic, Shallot, Pepper, Zest, Olive Oil, Juice and Maple Syrup in a Mixing Bowl, and Season With Salt and Pepper. |
|
6
Done
|
Assembling the Appetizers- Spoon the Bean Mixture Into Each Tortilla Cup and Sprinkle Chopped Cilantro Just Before Serving. |
