Crockpot Mexican Beef In Masa Cups

Crockpot Mexican Beef In Masa Cups

These masa cups are a perfect presentation for Mexican beef. They're surprisingly easy to make, and they taste fantastic!

5 from 3 votes

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Course: Appetizer

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 35

Cook Time: 8

Total Time: 8 35

Servings: cups

Calories: 464kcal

Author: Michelle

Ingredients

For the Crockpot Mexican Beef

1 cup onion chopped
4 cloves garlic minced
1 jalapeno seeded and diced
8 ounces can tomato sauce
1 teaspoon cumin
3 canned chipotle peppers minced
1/4 cup lime juice
2-3 pounds chuck roast
salt and pepper to taste

For the Masa Cups

3 cups Maseca corn flour
1 1/2 teaspoons baking powder
3 cups chicken or beef broth
1 cup lard or vegetable shortening
1-2 tablespoons adobo sauce from canned chipotle peppers

Instructions

Chop and mince your onion, garlic, and jalapeno. Add to the bottom of your crockpot.
1 cup onion, 4 cloves garlic, 1 jalapeno
In a separate bowl, mix together the tomato sauce, cumin, minced chipotle peppers, and lime juice. Stir thoroughly and set aside.
8 ounces can tomato sauce, 1 teaspoon cumin, 3 canned chipotle peppers, 1/4 cup lime juice
Salt and pepper all sides of the roast and add to the crockpot. Pour the reserved tomato mixture over the beef and set to low. Cook 8-10 hours, then shred with tongs or forks.
2-3 pounds chuck roast, salt and pepper to taste
To prepare the masa cups, preheat your oven to 375 degrees. Add the corn flour and baking powder to a bowl and stir to combine. In a pot, melt together the lard and the broth. As soon as the lard melts, remove from the stove.
3 cups Maseca corn flour, 1 1/2 teaspoons baking powder, 3 cups chicken or beef broth, 1 cup lard
Pour the liquid over the corn flour and stir to combine. Add the adobo sauce and mix thoroughly. Turn speed up slightly and mix two to three minutes, until softer and fluffier. Squeeze a small ball to check the consistency. If it is dry or crumbles, add a tablespoon of water and check again after mixing. If it holds its shape when squeezed without feeling wet or sticky, it is ready.
1-2 tablespoons adobo sauce from canned chipotle peppers
Cut the masa dough into 24 equal size lumps. Lightly grease muffin tins for a total of 24 muffin holes. Roll each lump into a ball and slightly flatten, then place in an empty hold and gently press to form a cup going up the sides with even thickness on the bottom and sides. Repeat for each of the 24 lumps.
Bake for 15 minutes at 375 degrees, until they are dry and lightly golden. Cool in the muffin tins for ten minutes then remove to a cooling rack to cool further.
Serve immediately by placing the shredded beef in the cup, topped with guacamole and queso fresco.
The masa cups will keep at room temperature in a tightly sealed container for 2-3 days. Before serving, heat in a 200 degree oven for 5 minutes to warm and soften the masa cups.

Equipment

Mini Muffin Tin

Tart Tamper

Food Storage Containers

Notes

This recipe is dairy-free and gluten-free, perfect for those with dietary restrictions.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.