Chipotle Bean & Beef Tamale Cups
2 Cups plus 1 Tbsp Masa, divided
1 tsp Baking powder
1 tsp Ground cumin
1/2 tsp Salt
1-1/2 Cups Beef broth
2/3 Cup Vegetable shortening
1 Tbsp Vegetable oil
1/2 Cup onion, diced 1/4"
1 tsp Chopped garlic
1 lb. Ground beef
1 Can Serious Bean Co. Chipotle Beans
1/4 Cup Sour Cream
1 Tbsp Lime juice
For the shell:
Combine masa with 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.
For the filling:
Heat a skillet over medium high heat.
Saute onion and garlic in vegetable oil until softened.
Add ground beef and cook until browned.
Sprinkle masa, salt, & pepper over ground beef and stir.
Add chipotle baked beans and reduce heat to low and simmer for 5 minutes.
Remove skillet from heat, then stir in sour cream and lime juice.
Preheat the oven to 350°F.
Spray a muffin pan with nonstick cooking spray.
Place 2 Tablespoons (approximately 1 1/2 oz) of the masa mixture in each of the muffin cups. Press the mixture evenly against the bottom and approximately 3/4-1" up the sides of the cups.
Fill each masa shell with 2 Tablespoons (approximately 1 1/2 oz) of the meat and bean mixture.
Bake for 15 minutes then allow tamale cups to cool for 5-10 minutes at room temperature before using a small knife to remove them from the muffin cups.
Garnish with chopped cialntro and crumbled queso fresco.
TIP: Shell and filling mixtures can be prepared up to a day in advance and refrigerated, then assembled and baked just prior to serving.