Mini Tamale Pies

Name: Mini Tamale Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper, plus more as needed; 425 grams crushed tomatoes; 0 teaspoons cayenne pepper; 2 Tbsps cider vinegar; 1 Tbsp coarsely chopped fresh cilantro; 2 mediums garlic cloves, finely chopped; 454 grams ground beef; 1 teaspoons ground cumin; 1 teaspoons kosher salt, plus more as needed; 118 milliliters low-sodium chicken broth; 355 milliliters masa harina; 1 teaspoon dried oregano leaves; 1 teaspoon paprika; 85 grams cup shredded sharp cheddar cheese (about; 59 milliliters sour cream; 1 Tbsp vegetable oil; 237 milliliters medium yellow onion, small dice (about

One serving contains 217 calories, 11g of protein, and 13g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of oregano leaves, sharp cheddar cheese, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Heat the oven to 350°F and arrange a rack in the middle.

Equipment you will use

Oven

Heat the oil in a large frying pan over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Beef

Meat

Remove with a slotted spoon to a medium bowl and set aside.Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 4 minutes.

Ingredients you will need

Garlic

Onion

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Slotted Spoon

Bowl

Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan.

Ingredients you will need

Vinegar

Equipment you will use

Frying Pan

Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated. Cook until the spices are fragrant, about 1 minute.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.

Ingredients you will need

Salt And Pepper

Tomato

Ground Cayenne Pepper

Oregano

Paprika

Spices

Broth

Cumin

Sauce

Beef

Equipment you will use

Frying Pan

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). Evenly divide the filling among the masa-lined wells.

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Wrap

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Plastic Wrap

Muffin Tray

Bowl

Bake for 20 minutes.

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Oven

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.

Ingredients you will need

Cheese

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Sour Cream

Cilantro

Tamales

Equipment you will use

Wire Rack

Knife

Frying Pan

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper, plus more as needed 425grams

crushed tomatoes 0teaspoons

cayenne pepper 2Tbsps

cider vinegar 1Tbsp

coarsely chopped fresh cilantro 2mediums

garlic cloves, finely chopped 454grams

ground beef 1teaspoons

ground cumin 1teaspoons

kosher salt, plus more as needed 118milliliters

low-sodium chicken broth 355milliliters

masa harina 1teaspoon

dried oregano leaves 1teaspoon

paprika 85grams

cup shredded sharp cheddar cheese (about 59milliliters

sour cream 1Tbsp

vegetable oil 237milliliters

medium yellow onion, small dice (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.