Cooking Lesson #202 Mini-Tamale Pie Muffins

How you doin’? I love tamales! There are tamale-like dishes in countries all around the world, not just Mexico and Central and South America. What is always interesting are the different wrappers and fillings that are used from country to country—corn, potato, rice for filling and corn husks, banana and tea leaves for wrappers.
 
I attempted to make tamales on several occasions. It can be an all-day affair—one that I don’t engage in anymore. Once you get started you have to make at least a hundred of them to make it worthwhile.  But everyone in our test kitchen knows to bring in some of “mama’s” homemade tamales at Christmas time—that’s the price for a year-end bonus.

Last year, I discovered a novel way to make a limited number of not-so-traditional tamales at home anytime you want them—they are Mini-Tamale Pie Muffins. Inside each crispy cornmeal muffin is a chili of seasoned ground beef and corn and bean salsa.
 
My mini-tamale muffins are made with lean ground beef, corn and bean salsa and plenty of seasoning—you’ll think you’re on a Mexican beach vacation. These mini-muffins have all the tasty goodness of “real” Mexican food, but because the recipe is made from scratch, you won't have all of the added lard you might find in many traditional tamales, yet there is a flavor-thrill in every bite and they’re so much fun to eat.
 
Planning a party? If you have a large group of people to feed, you can't go wrong with this easy tamale muffin recipe. Plan on about two tamale muffins per person with side of roasted corn and salsa. Your guests are sure to love the loaded mini muffins and they might just come back for seconds.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  5 minutes
Yield:  4 servings
 
Ingredients
For the filling
8 foil muffin cup liners
Food release spray (Pam works well)
2 teaspoons olive oil
8 ounces ground beef (80/20)
2 to 3 teaspoons Ed’s Taco Seasoning (see recipe below)
3/4 cup tomato-chili salsa
1/4 cup corn (frozen or fresh)
2 tablespoons water
 
For the topping
1/2 cup cornmeal
1/4 cup all purpose-flour
1 tablespoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted
3/4 cup grated pepper jack cheese
 
Directions

1. Preheat oven to 375°F.
2. Set an oven rack in the middle of the oven.
3. Line 8 standard muffin cups with muffin cup liners.
4. Spray the liners with food release.

To make the filling

1. In a medium skillet heat olive oil over medium-high heat. Cook ground beef in the hot oil, stirring frequently, until no longer pink.
2. Stir in the taco seasoning, salsa, corn, and water.
3. Bring to a simmer and cook until slightly thickened. Evenly divide between prepared muffin cups.

To make the topping

1. In a medium bowl whisk together cornmeal, flour, sugar, mustard powder, baking powder and kosher salt.
2. Whisk in the egg, milk and butter.
3. Top the filling in the muffin cups with the batter and cheese.
4. Bake for 20 minutes or until set.
5. Let stand for 5 minutes before serving.

 
                                                        Ed’s Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

ChefSecret:  In a pinch, use Jiffy Corn Muffin Mix, add 2 tablespoons of extra butter and 3/4 cup of grated Pepper Jack Cheese.

Covid-19 Quip of the Day: “It may take a village to raise a child, but I swear it’s going to take a whole vineyard to home school one.”
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