It’s time for Week 3 of the Dog Days of Winter Series and this week it’s all about Pinning It and Making It!
So how many of you have heard of Cowboy Caviar? In case you haven’t yet, its a delicious salsa like dip filled with corn, avocados, beans, cilantro and tons of other wonderful southwest flavors. It’s been a favorite in my family for a long time. We generally serve it with basic tortilla chips but was planning on bringing this this dish to a nice engagement party and wanted to make them a little more elegant. And that’s when I found this recipe from Cheryl over at Tidy Mom. I just fell in love with those beautiful homemade tortilla cups and thought they would make the perfect addition to my dish!
And here is my version! My photos may not be as pretty as Cheryl’s but mmm mmm mmm they sure were tasty!
Cheryl used her own version of Cowboy Caviar but I decided to use a recipe that I got from my mom, who got it from a friend, who got it from her sister and so on. I’ve tried several different Cowboy Caviar recipes and this one is by far my favorite! And those little cups… SO easy to make!
- 1 can Shoepeg Corn
- 1 can 15.5 oz Blackeyed Peas (drained)
- 2 Avocados chopped
- 2 Roma Tomatoes chopped
- ⅔ cup Cilantro chopped
- ⅔ cup Green Onions chopped
- ¼ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 2 Garlic Cloves Pressed
- ¾ tsp. Kosher Salt
- ⅓ tsp. Pepper
- 1 tsp. Cummin
- 1 package of mini White Corn Tortillas
- Pre-heat oven to 350 degrees.
- Place a stack of 4 tortillas inside damp paper towels and heat in the microwave for 30 seconds.
- Take the tortillas and mold them inside of a muffin tin. You'll want to gently press them into the pan and slightly molding them. Make sure they don't collapse too much or you won't be able to put any caviar into them!
- Place inside the oven for 20-25 minutes or until browned and crispy.
- Let them cool.
- In the mean time, combine all of the ingredients above and toss until evenly coated.
- Take a spoonful of Cowboy Caviar and fill each up. Topping it off with fresh cilantro.