1 hr 50 mins
1 hr 20 mins
That Napa Chicken Ranch's Note:
We had these at a bbq recently and begged for the recipe! Prepared Masa is not that hard- follow the recipe on the masa bag and save about 3/4 lb for this recipe!
My Private Note
Units: US | Metric
Masa Tart Shells
- 3/4 lb prepared masa harina flour (homemade or purchased)
- 1/3 cup shortening
- 1 teaspoon sea salt
- 1 teaspoon guajillo chili powder
- ancho chili (not chili powder)
- 1/4 cup chicken broth
- 1/4 cup Cotija cheese, crumbled
- 1Prepare Custard Filling:.
- 2Note: Reserve a small amount of minced peppers for garnish.
- 3Preheat oven to 350°F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes.
- 4Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and purée in a blender with a small amount of olive oil.
- 5In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and puréed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper.
- 6Make the Masa Tart Shells:.
- 7Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts.
- 8Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening.
- 9Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin.
- 10Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin.
- 11Assemble Tarts:.
- 12Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes.
- 13Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers.
- 14Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350°F for about 10 minutes. Makes 24 tarts.
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Nutritional Facts for Cancun Masa Tarts
Serving Size: 1 (51 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 153.2
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 4.6 g
- Cholesterol 42.5 mg
- Sodium 130.8 mg
- Total Carbohydrate 14.3 g
- Dietary Fiber 1.2 g
- Sugars 0.5 g
- Protein 2.8 g