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Mexican
Tortilla
Appetizer Cups
source: recipe and
photograph created by www.finedinings.com
Yields: 24 appetizer cups
2/3 cup Roma tomatoes, roasted
Salt and pepper, to taste
3 teaspoons dried Thyme, divided
pinch of sugar
4 garlic cloves, unpeeled
1 tablespoon oil 1 (6 ounce) package 5-inch corn tortilla's
2/3 cup deli beef, diced fine
1/2 cup cheddar cheese, finely grated
Cut tomatoes in half lengthwise, add salt, pepper, 1 teaspoon thyme and sugar.
Roast on baking sheet at 175° for 4 hours. Cool, puree with garlic.
They
can be made 1 week ahead, covered and refrigerated.
Enclose garlic and oil in foil, roast in an ovenproof pan,
bake at 400° for 30
minutes. Cool; squeeze out garlic from skins. They can be made 1 day ahead..
Cut 24 (2-1/4-inch) circles from tortilla's; microwave for 20 seconds to
soften. Press into miniature muffin tins, bake at 350° for 5 to 7 minutes.
They can be made 1 day ahead, covered at room temperature.
In a bowl combine beef with remaining 2 teaspoons thyme, add roasted garlic
and tomatoes; fill Mexican tortilla cups, top with cheese and serve.
If you prefer a spicier appetizer add cilantro
and/or hot chili sauce.
source:
recipe and photograph created by www.finedinings.com
Wine recommendation: Chianti
See more of my
Appetizers
with photographs.
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