These flattened corn masa cups hold a variety of fillings. If short on time, substitute warmed corn tortillas.
Coastal Living JANUARY 2006
Combine first 3 ingredients in a large bowl. Divide dough into 16 pieces. Pat each piece into a 1/4-inch-thick, 3 1/4-inch circle.
Heat a large, ungreased skillet over medium heat. Add dough discs, in batches. Cook 5 minutes or until light brown patches appear. Flip discs, and cook 3 to 4 minutes or until light brown patches appear. Remove from pan; place on a dish towel. Pinch edges of warm disc to form a 1/2-inch border. Place discs, flat side down, back in pan. Cook 5 minutes or until brown patches appear. Remove from pan. Repeat procedure with remaining dough discs.
Pour oil to a depth of 3 inches in a large Dutch oven. Heat oil to 375°. Add discs, a few at a time, and fry 5 minutes or until discs turn golden and float. Remove and drain on paper towels. Repeat procedure with remaining discs. Serve warm with fillings, such as Chicken Tinga with Sweet Chipotle Sauce or Shredded Beef with Tomatillo Sauce.
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