Toasted Corn Cups

• 12 white corn tortillas (6-inch)
• 3 tablespoons canola oil or 3 tablespoons corn oil

1. Preheat oven to 350.
2. Heat a large cast-iron skillet over medium--high heat.
3. Place a tortilla in the skillet and cook for 20 seconds.
4. Flip the tortilla and warm the other side, until warm to the touch, about 15 seconds.
5. Transfer the tortilla to a work surface and brush both sides of the tortilla with the canola oil.
6. Use a 2 1/2"-inch round cookie cutter to cut out 2 circles from each tortilla.
7. Press each round into an opening of a 24-hole mini muffin tin.
8. Repeat until all of the openings are filled.
9. Bake until the cups are crisp and just beginning to color, 5-10 minutes.
10. Remove the cups from the tin and transfer to a wire rack to cool.

corn tortillas, canola oil

Taken from www.food.com/recipe/toasted-corn-cups-450705 (may not work)