Prep Time 35 min
Cook Time 15 Min
Servings 24
Difficulty Moderate

Ingredients

  • MASA CUPS
  • 2 cups corn masa flour
  • 2/3 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 4 to 6 tbsps. cold water
  • 1/4 tsp. salt
  • GUACAMOLE
  • 2 ripe avocados, peeled and seeded
  • 1/3 cup diced tomatoes
  • 2 tbsps. minced red onion
  • 1 tbsp. chopped cilantro
  • 1 tbsp. fresh lime juice
  • 1/4 tsp. garlic powder
  • Salt and pepper, to taste
  • GARNISH
  • 3/4 cup crumbled queso fresco or salted farmer's cheese
  • Cilantro leaves

Directions

  • Step 1

    For Masa Cups: HEAT 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.

  • Step 2

    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.

  • Step 3

    For 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. Garnish with 1 teaspoon queso fresco and a cilantro leaf.

Serving size
(1 appetizer cup)

  • Calories 120
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 35mg
  • Potassium 0mg
  • Total Carbohydrates 9g
  • Dietary Fiber 2g
  • Sugars 0g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet