Grilled Pumpkin Masa Cups with Smoky Cotija

How to Make Grilled Pumpkin Masa Cups with Smoky Cotija

1. 1

   Step 1: Make masa dough and form mini cups

   In a bowl, combine 2 cups masa harina with 1 tsp kosher salt. Stir in 1 1/4 cups warm water and 2 tbsp melted vegetable shortening (or neutral oil) until a soft, cohesive dough forms; it should be pliable but not sticky — add a tablespoon more water or masa as needed. Divide into 20 even pieces (about 1 1/2 tablespoons each), roll into balls, then flatten into 2½-inch discs; press each disc into a lightly oiled mini muffin tin or over the back of a small, oiled metal condiment cup to shape shallow cups. Chill the shaped cups 10–15 minutes to help them hold form while they hit the grill.

   For this step

   • 2 cupsmasa harina
   • 1 1/4 cupswarm water (about 110°F / 43°C)
   • 2 tablespoonsvegetable shortening or neutral oil (melted)
   • 1 teaspoonkosher salt
   
2. 2

   Step 2: Roast pumpkin and make pumpkin‑sage purée

   If using fresh pumpkin, cut into 1-inch cubes, toss with a drizzle of oil and a pinch of salt, then roast at 425°F (220°C) until caramelized and tender, about 25–35 minutes; or use canned pumpkin purée. In a blender or food processor, combine 2 cups roasted pumpkin purée with 8–10 fresh sage leaves, a pinch of salt and a tablespoon of olive oil (optional splash of maple syrup for sweetness); purée until smooth and taste for seasoning. Reserve purée in the fridge if making ahead.

   For this step

   • 2 cupsroasted pumpkin purée (homemade or canned)
   • 10 leavesfresh sage leaves
   
3. 3

   Step 3: Set up two‑zone grill and par‑cook cups

   Build a two‑zone fire: one hot direct zone (aim for 500°F/260°C) and one cooler indirect zone (about 300–350°F/150–175°C). Brush the shaped masa cups lightly with neutral oil and place the muffin tin or shaped cups over the indirect zone; close the lid and cook until the masa firms and pulls slightly from the tin, about 6–8 minutes. Move each cup to the hot direct zone briefly (30–60 seconds per side) to get charred edges and crisp texture — watch closely so they don’t burn.

   For this step

   • 2 tablespoonsneutral oil for brushing (vegetable or grapeseed)
   
4. 4

   Step 4: Toast pepitas, crisp bacon and finish on the grill

   While cups cook, toast pepitas in a cast‑iron pan or on a cooler part of the grill until aromatic and lightly popped, about 3–4 minutes, stirring; if using bacon, crisp it on the grill and crumble. Remove baked cups from tin (if used) and keep warm on the indirect side. Fill each cup with about 1 tablespoon of pumpkin‑sage purée, then top with crumbled smoky cotija, toasted pepitas and optional bacon. This recipe makes about 20 mini masa cups.

   For this step

   • 1 cupsmoky cotija, crumbled
   • 3/4 cuppepitas (pumpkin seeds), toasted
   • 6 slicesbacon, cooked crisp and crumbled (optional)
   
5. 5

   Step 5: Serve and garnishes

   Garnish with torn crispy sage leaves or extra cotija and serve warm as handheld bites with lime wedges on the side. For outdoor service, transfer cups to a shallow tray and keep over the indirect zone to hold temperature without over‑browning.
   
6. 6

   Step 6: Make‑ahead and swaps

   Make the pumpkin‑sage purée and toast pepitas up to 3 days ahead and refrigerate; form masa cups and store covered in the fridge up to 24 hours. For a vegetarian (and stricter vegetarian) option omit bacon — add a pinch of smoked paprika or a few drops of liquid smoke into the purée to boost smoky flavor. To reheat, warm cups briefly on the indirect zone and assemble just before serving for best texture.
   

1. In a bowl, combine 2 cups masa harina with 1 tsp kosher salt. Stir in 1 1/4 cups warm water and 2 tbsp melted vegetable shortening (or neutral oil) until a soft, cohesive dough forms; it should be pliable but not sticky — add a tablespoon more water or masa as needed. Divide into 20 even pieces (about 1 1/2 tablespoons each), roll into balls, then flatten into 2½-inch discs; press each disc into a lightly oiled mini muffin tin or over the back of a small, oiled metal condiment cup to shape shallow cups. Chill the shaped cups 10–15 minutes to help them hold form while they hit the grill.
2. If using fresh pumpkin, cut into 1-inch cubes, toss with a drizzle of oil and a pinch of salt, then roast at 425°F (220°C) until caramelized and tender, about 25–35 minutes; or use canned pumpkin purée. In a blender or food processor, combine 2 cups roasted pumpkin purée with 8–10 fresh sage leaves, a pinch of salt and a tablespoon of olive oil (optional splash of maple syrup for sweetness); purée until smooth and taste for seasoning. Reserve purée in the fridge if making ahead.
3. Build a two‑zone fire: one hot direct zone (aim for 500°F/260°C) and one cooler indirect zone (about 300–350°F/150–175°C). Brush the shaped masa cups lightly with neutral oil and place the muffin tin or shaped cups over the indirect zone; close the lid and cook until the masa firms and pulls slightly from the tin, about 6–8 minutes. Move each cup to the hot direct zone briefly (30–60 seconds per side) to get charred edges and crisp texture — watch closely so they don’t burn.
4. While cups cook, toast pepitas in a cast‑iron pan or on a cooler part of the grill until aromatic and lightly popped, about 3–4 minutes, stirring; if using bacon, crisp it on the grill and crumble. Remove baked cups from tin (if used) and keep warm on the indirect side. Fill each cup with about 1 tablespoon of pumpkin‑sage purée, then top with crumbled smoky cotija, toasted pepitas and optional bacon. This recipe makes about 20 mini masa cups.
5. Garnish with torn crispy sage leaves or extra cotija and serve warm as handheld bites with lime wedges on the side. For outdoor service, transfer cups to a shallow tray and keep over the indirect zone to hold temperature without over‑browning.
6. Make the pumpkin‑sage purée and toast pepitas up to 3 days ahead and refrigerate; form masa cups and store covered in the fridge up to 24 hours. For a vegetarian (and stricter vegetarian) option omit bacon — add a pinch of smoked paprika or a few drops of liquid smoke into the purée to boost smoky flavor. To reheat, warm cups briefly on the indirect zone and assemble just before serving for best texture.