Bite size tamale pies filled with bacon, jalapeno's and monterey jack cheese perfect for a party!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Appetizer
Cuisine: Mexican American
Servings: 45
Calories: 48kcal
Author: Bernadette
Ingredients
7sliceshardwood smoked bacon
3scallions,bottom 1 inch removed, sliced thin
2-3jalapeno's,seeded and diced fine
2medium tomatoesseeded and diced
small handful cilantrochopped
1 ½cupsmonterey jack cheese
1 ½cupsmasa harina(also called golden corn flour)
1cupchicken broth,heated
2tablespoonsvegetable shortening
vegetable spray
Instructions
In a large skillet, fry the bacon until cooked but not crispy, Remove to a paper towel lined plate, blot excess grease, and chop.
Drain the bacon grease from the pan, return to the heat, add the jalapeno, scallions, and tomatoes and saute for about 5 minutes or until the onions are just beginning to soften. Add the bacon and cilantro and cook for a few more minutes, stirring occasionally. Remove from heat and allow to cool.
While the filling is cooling, prepare the tamale base. In a medium bowl combine masa harina, vegetable shortening, and HEATED chicken broth. Stir until mixture resembles large crumbs, then form into dough using your hands.
Preheat oven to 350 degrees F.
Spray two mini muffin pans (if you have two, otherwise you will be making one full batch, and then another small batch) with vegetable spray. Press a thin layer of maza dough into the bottom and up the sides of each well, pushing up and removing excess from the top.
Put an equal amount of filling into each lined well. Bake for 12 minutes, top each tamale bite with cheese, and return to the oven for 5 minutes more. Allow to cool for a few minutes before removing, and serve warm.
Highly adapted from Muy Bueno Cookbook http://www.muybuenocookbook.com/2013/01/roasted-chile-cheese-and-bacon-mini-tamale-pies/
Notes
If making in batches, cover bowl with mixed maza dough with a damp paper towel.