Mini Tamale Pies

Mexican

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{May 24, 2020}

Found this recipe on Chowhound. I have a ton of masa on hand so wanted to see what I could make with it. This surprisingly took longer than expected to make for just 12…I think because I wasn’t expecting the “dough” portion to be so crumbly and difficult to press into the muffin pan. The results were pretty tasty though! Add some guacamole and hot sauce, yum. I also added chipotle pepper, chili powder, etc into the filling for extra flavor.

For the crust:

• 1 1/2 cups masa harina
• 1/2 cup low-sodium chicken broth
• 1/3 cup vegetable oil

For the filling:

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 medium yellow onion, small dice (about 1 cup)
• 2 medium garlic cloves, finely chopped
• 2 tablespoons cider vinegar
• 1 teaspoon paprika
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 (15-ounce) can crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1/2 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

To assemble:

• 1 cup shredded sharp cheddar cheese (about 3 ounces)
• 1/4 cup sour cream
• 1 tablespoon coarsely chopped fresh cilantro

Instructions:

For the crust:

1. Heat oven to 350°F and arrange a rack in the middle.
2. Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
3. Cover the bowl with plastic wrap and set aside.

For the filling:

1. Heat oil medium-high heat. Add the beef, season with salt and pepper. Cook about 4 minutes. Remove and set aside.
2. Medium heat, add onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
3. Add the vinegar and stir to combine. Sprinkle in the paprika, oregano, cumin, and cayenne. Cook about 1 minute.
4. Return beef, add tomatoes, broth, S+P. Cook until the mixture simmers, about 3 minutes. Reduce the heat to low, stirring occasionally, until the sauce thickens slightly, about 7 minutes more.

To assemble:

1. Divide the masa about 1 tbsp per well. Press the masa evenly into a thin layer on the bottom and up the sides of each well. Evenly add on filling.
2. Bake 20 min. Sprinkle the shredded cheese over the filling. Return to the oven and bake until melted (about 10 min)
3. Let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Top each tamale pie with a dollop of sour cream, sprinkle with cilantro, and serve.