Mini Mexi Cups
Most people I know get the taco to their mouth and the filling falls right out of the bottom. But with these Mini Mexi Cups, everyone can eat tacos happily. All people like different tastes so you can fill these with anything you want by putting all of the toppings in bowls so people can help themselves.
1. Preheat oven to 350F. Place oil in a small dish and brush the muffin tin with half the oil and save half for lightly brushing on the top of the cups.
2. To make dough, place masa harina into a mixing bowl then pour in water. Using a wooden spoon or your hands, mix together into a dough. Knead for 3 minutes until it no longer crumbles then form into a large disc.
3. Cut the disc into 4 even pieces. Cut each of these pieces into 8 even pieces. Roll each piece into a ball then flatten in a tortilla press until it is 2 inches in diameter (if you don’t have a tortilla press, you can also flatten the ball with the bottom of a pie pan). After you flatten each ball, place it into the muffin tin, pressing lightly to form a cup.
4. Bake for 15-20 minutes until crispy and turning a light gold. Cool on racks.
5. Meanwhile put cooked (or canned) beans in a small bowl and add lime juice, cumin and soy sauce. Stir/mash it up then set aside.
6. Place cups on a large platter. Fill with beans, cheese and veggies. *You can also put the beans and cheese in the baked cups and put them back in the oven for a few minutes to melt the cheese, before adding the fresh toppings.
Source: Nora Crowley, age 11 (and her mom Nicole Fetterly, RD)
Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.