FOODSERVICE Chipotle Baked Bean & Beef Tamale Cups

FOODSERVICE Chipotle Baked Bean & Beef Tamale Cups

Ingredients for Dough:

• 4 quarts masa

• 3 Tbsp baking powder

• 3 Tbsp ground cumin

• 4 tsp salt

• 3 quarts beef broth

• 5 Cups vegetable shortening, melted


Combine masa with baking powder, salt and cumin in a bowl. Whisk to evenly distribute. Add the beef stock and mix to a crumbly consistency.

Pour in the melted shortening and mix until smooth.

Ingredients for Filling:

• 1 Tbsp vegetable oil

• 1 quart onion, diced 1/4"

• 3 Tbsp chopped garlic

• 7-1/2 pounds ground beef

• 1/2 Cup masa

• 4 tsp salt

• 4 tsp black pepper

• 1 #10 Serious Bean Co. Chipotle Baked Beans

• 2 Cups sour cream

• 1/4 Cup lime juice

• 3 Cups queso fresco, crumbled, for garnish

• 3/4 Cup chopped cilantro, for garnish


Sauté vegetables in oil until softened. Add ground beef and cook until browned.

Sprinkle masa, salt & pepper over ground beef and stir.

Add beans and reduce heat to low. Simmer for 10 minutes.

Remove from heat then stir in sour cream and lime juice.

TIP: Shell and filling mixtures can be prepared up to a day in advance and refrigerated, then assembled and baked just prior to serving.


Preheat oven to 350°F.

Spray a muffin pan with nonstick cooking spray.

Place a #24 scoop of the masa mixture in each of the muffin cups. Press the mixture evenly against the bottom and approximately 3/4" to 1" up the sides of the cups.

Fill each masa shell with the meat and bean mixture, then bake for 15 minutes.

After baking, allow tamale cups to cool for 5-10 minutes at room temperature.

Use a small knife to remove the tamale cups from the muffin pan.

Garnish with chopped cilantro and crumbled queso fresco.


YIELD: 132 each (2-1/2" diameter)


Hors D'Oeuvre: Bake in a mini muffin pan for a one-bite appetizer.

Entrée: Bake in a giant muffin, quiche or pie pan for a meal.

Leave a comment

Please note, comments must be approved before they are published