Tamale Bites Recipes
ONE-BITE TAMALES
Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They're a delightfully different addition to a holiday spread. -Dolores Jaycox, Gretna, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.
Nutrition Facts : Calories 37 calories, Fat 2g fat (0g saturated fat), Cholesterol 4mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0g fiber), Protein 1g protein.
TAMALE BITES
A tasty little bite. Perfect appetizer for a football game, a Mexican dinner night, or to bring to a potluck.
Provided by KelBel
Categories Meat
Time 45m
Yield 24 meatballs
Number Of Ingredients 5
Steps:
- Mix enchilada sauce and tomato sauce together. Set aside.
- Mix hamburger meat and cornbread crumbs together.
- Mix in one small ladle full of sauces in with meat mixture - just enough to moisten it - and mix.
- Make 1-inch meatballs and bake at 350 degrees for 30 minutes.
- Remove meatballs from oven and pour remaining sauce over the top of meatballs.
- Add cheese. Cook for 5 more minutes or until cheese is melted.
- Serve with toothpicks.
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- Preheat the oven to 350 degrees F. Heat a large skillet over medium high heat. Saute the onion and garlic with 1 tablespoon butter for 2-4 minutes. Add the shredded meat, masa, tomato paste, cumin, thyme, and chopped chipotle peppers. Stir well and add 1 cup of water. Bring to a boil and lower the heat to simmer. Simmer until all the liquid in rendered out--approximately 10 minutes.
- 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 mini muffin tins with nonstick cooking spray. Scoop the masa mixture into small 2 teaspoon balls using a small cookie scoop and place in the muffin tins. Use a round teaspoon (or pestel) to press a deep indention in the center of the masa balls. 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 the meat mixture. Bake for 20 minutes. Allow the tamale bites to cool 5-10 minutes before extracting them from the muffin tins. Use a small sharp knife to loosen the tamale bites from the muffin tin. Then lift one side with the tip of the knife and gently lift each tamale bite out with your fingers. Garnish with crumbled queso fresco and thyme leaves. Serve warm.
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- Preheat oven to 375°. Heat oil in a large frying pan over medium-low heat. Add onion and cook until soft, 3 to 5 minutes. Add garlic and pork and cook, breaking meat up in pan, until pork is browned and slightly crisp, 5 to 8 minutes more. Stir in cumin, tomato paste, chipotle chile, 1/2 cup water, salt, and pepper and cook until liquid has evaporated, about 3 minutes. Remove from heat.
- Meanwhile, mix masa harina with 1 1/2 cups water until smooth, using your hands if needed. Using a mixer with the whisk attachment, whip lard first on low speed, then on high, until very fluffy, about 5 minutes. With mixer on low, gradually add masa harina in a few additions, beating well after each one and scraping down sides of bowl as needed. Gradually add chicken stock and baking powder, mixing well on medium speed until dough is very smooth and pliable.
- Spray 2 muffin pans with cooking spray. With wet hands, press about 3 tbsp. masa dough into each muffin cup to line it and form a well. Fill each cup with pork mixture, then bake until golden brown, 25 to 30 minutes. Let cool about 5 minutes, then remove from pan. Top with cheese, a squeeze of lime, some hot sauce, and cilantro.
- *Masa harina is fresh corn dough that's been dried and ground into flour. Find it in the international aisle of your grocery store or at Latino markets. For the best flavor and lightest texture, get fresh lard (rather than shelf-stable hydrogenated lard) from a butcher shop or a Latino market.
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