Mexican Corn Cups - Guacamole - Salsa - Sour Cream
This is a delicious little mouthful that will get any fiesta started.
Ingredients
- 2 cups Flour
- 2 cups Yellow Cornmeal
- 1 tbsp Salt
- ½ tbsp Pepper
- 1 tsp Cumin
- 1 tbsp Dried Cilantro
- 8 oz Cream Cheese
- 1 stick Cold Butter (cut into pieces)
- Water (1 tbsp at a time)
- Guacamole (prepared separately)
- Salsa (prepared separately)
- Crème Fraiche or Sour Cream
Instructions
- In processor blend Flour, Yellow Cornmeal, Salt, Pepper, Cumin and Dried Cilantro.
- Add Cream Cheese and Cold Butter and run processor then add Water as needed (1 tbsp at a time). Dough should round into a ball and come from sides of processor.
- Spray mini muffin pan with non-stick pan spray. With a small scoop, scoop dough into small balls and place in muffin pan. Dip a large wooden dowel in flour and push on dough ball to form a small cup pushing the dough up the sides of the muffin pan. Bake in a 350℉ oven for 12-15 minutes or until cups are golden and set. Let cups cool completely before filling.
- To assemble place a small dollop of Guacamole then a small dollop of salsa and top with a dollop of Crème Fraiche or Sour Cream. Garnish with a small cilantro leaf. Wash down with your favorite margarita.
