Preparation
10 minutes
Cook Time
35 minutes
Serves
12
Cooking Level
Easy
Directions
Step 1
Preheat oven to 350°F.
Step 2
Dice the tomatoes and set aside ¼ cup for garnish.
Step 3
Heat a large skillet over medium-high heat. Sauté the onion and garlic with butter for 2-4 minutes. Combine the tomatoes, chicken, masa, cumin, and thyme and stir well. Add water and bring to a boil, then lower the heat to simmer for 10 minutes.
Step 4
Once there is no more liquid, stir in sour cream, lime juice and season with salt & pepper to taste.
Step 5
Make the shells by mixing masa with baking powder, salt, and cumin. Add the stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth.
Step 6
Spray mini muffin tins with nonstick cooking spray. Scoop the masa mixture into small balls and place in the muffin tins. Press a deep indention in the center of the masa balls to form a cup.
Step 7
Fill each shell with the meat mixture and bake for 20 minutes. Remove from oven and allow to cool 5-10 minutes before removing from tins.
Step 8
Garnish with remaining tomatoes, queso fresco and cilantro. Serve warm.
