Tamale Bites
photo by spicyperspective
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
42-48 bites
ingredients
- 2 cups corn flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon ground cumin
- 1 1⁄3 cups beef stock
- 2⁄3 cup vegetable shortening, melted
- 1 lb cooked shredded beef (or pork or chicken)
- 2 teaspoons corn flour
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 1⁄3 cup chopped onion
- 1 1⁄2 teaspoons ground cumin
- 1 tablespoon fresh thyme leave
- 1 -2 canned chipotle pepper, chopped
- 1⁄4 cup sour cream (optional)
- 1 tablespoon fresh lime juice
- water
- salt and pepper
- crumbled queso fresco (to garnish)
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!
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<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p>
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