Tamale Bites

19 ingredients
8 steps

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

  1. 1
    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.
  2. 2
    Preheat the oven to 350 degrees F.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste.
  6. 6
    Fill each masa shell with beef mixture. Bake for 15-20 minutes.
  7. 7
    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.
  8. 8
    Garnish with crumbled queso fresco and thyme leaves. Serve warm!

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