makes 45 tamale bites
7 slices hardwood smoked bacon
3 scallions, bottom 1 inch removed, sliced thin
2-3 jalapenos, seeded and diced fine
2 medium tomatoes, seeded and diced
small handful cilantro, chopped
1½ cups monterey jack cheese
1½ cups masa harina (also called golden corn flour)
1 cup chicken broth, heated
2 tablespoons vegetable shortening
a large skillet, fry the bacon until cooked but not crispy, Remove to a
paper towel lined plate, blot excess grease, and chop.
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.
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
Preheat oven to 350 degrees F.
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.
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.
bacon recipe source: Bernadette, Rants From My Crazy Kitchen, January 27, 2014