SHRIMP TAMALE MUFFINS RECIPE
Tamales de Camarón hechos en casa
Provided by Jesus Bojorquez
Yield 6
Number Of Ingredients 8
Steps:
- Dilute the shrimp bouillon in water.Add the Maseca, corn oil, baking powder and the ground shrimp, blending with an electric mixer to obtain a consistent mixture.Pour the mixture in each 4 inch muffin mold and fill to half level.Add two shrimps into each mold and fill the rest with the remaining mixture.Bake for 20 minutes at 350* F.
- Enjoy this delicious shrimp tamales Mexican recipe!
MUFFIN-TIN TAMALE CAKES
We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor without the fuss. Pair with skewered fruit. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce., Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter., Bake until golden brown, 13-15 minutes. Sprinkle tops with remaining cheese. Bake until cheese is melted, 3-5 minutes longer. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
SHRIMP TAMALE MUFFINS
Make and share this Shrimp Tamale Muffins recipe from Food.com.
Provided by Tarteausucre
Categories Mexican
Time 1h
Yield 30 Muffins, 15 serving(s)
Number Of Ingredients 8
Steps:
- Dilute the shrimp bouillon in water.
- Add the Masa, corn oil,baking powder and the ground shrimp, blending with an electric mixer to obtain a consistent mixture.
- Pour the mixture in each 4 inch muffin mold and fill to half level.
- Add two shrimps into each mold and fill the rest with the remaining mixture.
- Bake for 20 minutes at 350* F.
Nutrition Facts : Calories 321.1, Fat 16.6, SaturatedFat 2.2, Cholesterol 48.9, Sodium 393.6, Carbohydrate 34.9, Fiber 4.4, Sugar 0.3, Protein 9.7
CRAB 'N' SHRIMP STUFFED TAMALES
Provided by Guy Fieri
Time 1h25m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
- For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
- Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.
PINEAPPLE TAMALE MUFFINS
I ran across this and couldn't resist keeping it. It's is posted for ZWT 3, Mexico and sounds like a great, different muffin. It doesn't give the yield but I *think* it will be about 24 big muffins, total guess.
Provided by Annacia
Categories Quick Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 350°F.
- With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
- Pour the mixture to half level in each 4-inch muffin mold.
- Add five pineapple tidbits into each mold and fill the rest with the mixture.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.3, Fat 10.2, SaturatedFat 1.3, Sodium 25.1, Carbohydrate 46.7, Fiber 2.1, Sugar 24.3, Protein 2.9
TAMALE CORNBREAD MUFFINS
Make and share this Tamale Cornbread Muffins recipe from Food.com.
Provided by cooksteve
Categories Quick Breads
Time 35m
Yield 6 muffins, 4 serving(s)
Number Of Ingredients 11
Steps:
- Add oil to frying pan, on medium heat brown corn until fairly caramelized, will start to make popping sound when done. This browning adds a lot of the flavor.
- Add browned corn, garlic cloves, hot peppers (or hot sauce), cilantro, and salt to food processor and blend until all ingredients are mixed.
- Add above mix to a glass bowl, add egg, flour, corn meal, baking powder and mix well with spoon. If necessary add milk to thin. Mixture should be able to hold its shape on a spoon but thin enough to pat down into muffin tin.
- Spray muffin tin with PAM, spoon in mixture to fill each muffin to 90% full. Put in 375°F oven for 20 minutes, or until tops start to brown slightly.
Nutrition Facts : Calories 220, Fat 6, SaturatedFat 1, Cholesterol 52.9, Sodium 261.2, Carbohydrate 39.4, Fiber 3.9, Sugar 0.8, Protein 7
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