I set out to make tamales one day last week, but a trip to a local grocery where I’d seen corn husks before left me empty handed. Short on time and with a toddler in tow, I decided not to drive to a farther store just to get husks, but dinner still had to be made. I had a brainstorm that surely I could make masa bowls in a muffin tin, so I looked it up. Sure enough, masa bowls are an actual thing, but they are usually fried. I made a baked version, and I am absolutely certain that there are hundreds of things you can put in these gluten free edible bowls. If you would put it in a taco, it will probably be yummy in one of these. We had homemade carnitas in the fridge, so I whipped up some guacamole, grated some cheese (for those of us who can have it), and added some baby spinach.
Baked Masa Bowls
- Cooking spray or oil
- 2 cups masa
- 1 1/4 to 1 1/2 cups water
- 1/2 t sea salt
Mix the masa and salt together, stir in 1 1/4 cups of water until thoroughly combined. Be certain you have a mixture just moist enough to hold together. Divide the mixture into 12 balls, and press each ball into the bottom and up the sides of a sprayed or oiled, full size muffin cup. After all muffin cups are filled and pressed, spray the ready to bake masa cups with more cooking spray or brush lightly and gently with oil. Bake at 400 degrees for about 20 minutes until set. You will want these to cool about an hour before you try to serve them, so bake them early, then pull them out of the oven and drape them with a dishtowel to keep them moist while they cool.
Our boys haven’t been too keen on corn tortillas, but they LOVED getting to eat their bowls. We will definitely be having these again. After we have tamales, of course, since I did buy husks today!