For the dough:

• 4 quarts masa
• 3 Tbsp baking powder
• 3 Tbsp ground cumin
• 4 tsp salt
• 3 quart 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.

For the 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 ground black pepper
• 1 #10 can Serious Bean Co. Chipotle Beans
• 2 cups sour cream
• 1/4 cup lime juice

• 3 cups crumbled queso fresco for garnish
• 3/4 cup chopped cilantro for garnish

Saute 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.

Assembly:

Preheat oven to 350oF.
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 3/4-1″ 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 from the muffin pan.

Garnish with chopped cilantro and crumbled queso fresco.

YIELD: 132 each (2.5″ diameter)

Serving Suggestions:

Hors d’Oeuvre: Bake in a mini-muffin pan for a one-bite appetizer
Entreé: Bake in a giant muffin, quiche or pie pan for a meal.