steve2-in-la
Well-known member
I think it would also be E.Z. if (like me) you can buy prepared masa dough at la groceria. Maybe even mini-muffin versions of this?http://www.chow.com/recipes/30112-mini-tamale-pies
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RECIPE: This looked interesting as an appetizer or hors'd but haven't tried, REC: Mini-Tamale Pies
- Thread starter steve2-in-la
- Start date
RECIPE:
carol-whidbey-is
Well-known member
Steve I have made these the are good I used Ground Turkey and added jalapeno
as I like stuff abit spicy, also used mini muffin pan
as I like stuff abit spicy, also used mini muffin pan
carol-whidbey-is
Well-known member
This is a recipe you posted on Tamale Bites back in 2010
Tamale Bites
Makes 40-48—depending on size of mini muffin tins!
2 cups MASA
1 tsp BAKING POWDER
½ tsp SALT
1 tsp GROUND CUMIN
1 1/3 cups BEEF STOCK
l cup VEGETABLE SHORTENING, melted
1 lb COOKED SHREDDED BEEF (or pork or chicken)
2 tsp MASA
1 Tbsp TOMATO PASTE
1 clove GARLIC, minced
1/3 cup chopped ONION
1 ½ tsp GROUND CUMIN
1 Tbsp FRESH THYME leaves, + extra for garnish
1-2 CANNED CHIPOTLE PEPPER, chopped
¼ cup SOUR CREAM
1 Tbsp FRESH LIME JUICE
WATER
SALT and PEPPER
QUESO FRESCO, crumbled
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 350º 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, mix until smooth.
Spray muffin tins with non-stick spray. Roll the masa mixture into small balls—about 2 tsp, each. Place one ball in each muffin cup and press with your fingers 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 15-20 minutes. Allow them 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!
Tamale Bites
Makes 40-48—depending on size of mini muffin tins!
2 cups MASA
1 tsp BAKING POWDER
½ tsp SALT
1 tsp GROUND CUMIN
1 1/3 cups BEEF STOCK
l cup VEGETABLE SHORTENING, melted
1 lb COOKED SHREDDED BEEF (or pork or chicken)
2 tsp MASA
1 Tbsp TOMATO PASTE
1 clove GARLIC, minced
1/3 cup chopped ONION
1 ½ tsp GROUND CUMIN
1 Tbsp FRESH THYME leaves, + extra for garnish
1-2 CANNED CHIPOTLE PEPPER, chopped
¼ cup SOUR CREAM
1 Tbsp FRESH LIME JUICE
WATER
SALT and PEPPER
QUESO FRESCO, crumbled
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 350º 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, mix until smooth.
Spray muffin tins with non-stick spray. Roll the masa mixture into small balls—about 2 tsp, each. Place one ball in each muffin cup and press with your fingers 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 15-20 minutes. Allow them 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!
steve2-in-la
Well-known member
Gah! Appears that Sometimer's Disease has struck again. That old recipe actually looks more
interesting (and frankly, more authentic) than this new one. Good to see my sense of edible-ness has remained constant . . . even though the rest of my brains have leaked out onto the floor. (Hate it when that happens.)
interesting (and frankly, more authentic) than this new one. Good to see my sense of edible-ness has remained constant . . . even though the rest of my brains have leaked out onto the floor. (Hate it when that happens.)
melissa-dallas
Well-known member
Back years ago I used to buy a frozen casserole (I think it was Sanderson Farms)
And it was a really good highly seasoned ground beef filling with veggies and bigs slices of jalapeno and lots of cheese on top. It had dumpling type noodles that were kind of a cross between regular thick homemade dumplings and masa ones.
I loved the stuff and never have figured out how to make the dumplings/noodles.
And it was a really good highly seasoned ground beef filling with veggies and bigs slices of jalapeno and lots of cheese on top. It had dumpling type noodles that were kind of a cross between regular thick homemade dumplings and masa ones.
I loved the stuff and never have figured out how to make the dumplings/noodles.