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.