A great finger food that’s tasty and easy to make.
We all loved this recipe not only is it fun, the proportions
are perfect.
Ingredients
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
·
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
Preparation:
For the crust:
1.
Heat the 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 the oil in a large frying pan over
medium-high heat until shimmering. Add the beef, season with salt and pepper,
and break the meat into small pieces with a spoon. Cook, stirring occasionally,
until browned and cooked through, about 4 minutes. Remove with a slotted spoon
to a medium bowl and set aside.
2.
Reduce the heat to medium and add the onion and
garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.
3.
Sprinkle in the paprika, oregano, cumin, and
cayenne and stir until incorporated. Cook until the spices are fragrant, about
1 minute.
4.
Return the beef to the pan, add the tomatoes,
broth, and measured salt and pepper, and stir to combine. Cook until the
mixture simmers, about 3 minutes. Reduce the heat to low and simmer, stirring
occasionally, until the sauce thickens slightly, about 7 minutes more. Remove
the pan from the heat, taste, and season with additional salt and pepper as
needed; set aside.
To assemble:
1.
Remove the plastic wrap from the bowl of masa.
Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded
tablespoon per well). Using your fingers, press the masa evenly into a thin
layer on the bottom and up the sides of each well (the mixture may feel dry to
the touch).
2.
Evenly divide the filling among the masa-lined
wells.
3.
Bake for 20 minutes. Remove the pan from the
oven and evenly sprinkle the shredded cheese over the filling. Return the pan
to the oven and bake until the cheese is melted and the filling is bubbling,
about 10 minutes more.
4.
Remove the pan to a wire rack and 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.
Happy Cooking ☺
