Tamale Bites

"This recipe is a time saver on TWO levels. One, if you were going to make traditional tamales, this recipe cuts the time in half! The prep work is much quicker and so is the cooking time. Two, this recipe starts with cooked shredded meat. That means, LEFTOVERS from another meal--such as a beef roast, pulled pork, grilled chicken, even take-out! So when you prepare one meal during the week, you are actually getting a head-start on the appetizers for your weekend gathering! Isn't that EXCITING!?!"
 
Download
photo by spicyperspective photo by spicyperspective
photo by spicyperspective
Ready In:
45mins
Ingredients:
19
Yields:
42-48 bites
Advertisement

ingredients

Advertisement

directions

  • Heat a skillet over medium–high heat. Add the shredded meat, and following seven ingredients. Stir well and add 1 cup of water. Bring to a boil and lower heat to simmer. Simmer until all the liquid in rendered out--approximately 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Meanwhile, Mix 2 cups of masa with the baking powder, salt and cumin. Add the beef stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth.
  • Spray your mini-muffin tins with non-stick spray. Roll the masa mixture into small balls—about 2 teaspoons each. Place one ball in each muffin cup and press with your fingers—or the back of a rounded measuring spoon—to make little shells.
  • Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste.
  • Fill each masa shell with beef mixture. Bake for 15-20 minutes.
  • Allow the tamale bites to cool 3-5 minutes before extracting them from the muffin tins. Use a small sharp knife to lift one side, then gently lift them out with your fingers.
  • Garnish with crumbled queso fresco and thyme leaves. Serve warm!

Questions & Replies

  1. Hello, in the ingredients it says to use corn flour but in the prep in says masa. Is it the same thing? If not, what should I buy? Thank you very much. I can't wait to try it
     
  2. Can I use the Costco tamales for this? I was thinking of cutting little pieces for a mini muffin pan and then doing some leftover pulled pork on them.
     
  3. real tamales are steamed which makes the masa moist and soft. Will these tamales cooked in the muffin pan be the same or somewhat dried out. Do you put corn husk on these to keep them soft or cover with foil
     
Advertisement

Reviews

  1. Made these for Halloween and they were amazing! I didn't happen to have any precooked meat so I just browned up some lean ground beef and it worked out just fine. My husband the Tamale lover was thrilled! Thanks! PS I love your blog!
     
  2. Wow:-) These little things really have quite a kick to them and I just loved them. Will be making again.
     
Advertisement

RECIPE SUBMITTED BY

<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p> <p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p> <p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes