10 minutes
Cook Time
35 minutes
Cooking Level


  • For the filling:
  • 4 Pure Flavor® Organic Roma Tomatoes
  • 1 lb chicken, cooked & shredded
  • 1 clove garlic, minced
  • 1 cup water
  • ⅓ cup onion, chopped
  • ¼ cup sour cream
  • 1 tbsp butter
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh lime juice
  • 2 tsp masa (corn flour)
  • 1 ½ tsp ground cumin
  • Salt & pepper, to taste
  • Cooking spray
  • Cilantro, chopped, for garnish
  • Queso fresco, crumbled for garnish
  • For the shell:
  • 2 cups masa (corn flour)
  • 1 ⅓ cups beef stock
  • ⅔ cup vegetable shortening, melted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cumin


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.