Tamale Bites Food

ONE-BITE TAMALES

Steps:

• Preheat oven to 350°. Mix cornmeal, flour, 3/4 cup V8 juice, 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon salt, garlic powder and cayenne. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10-in. pan. Bake until cooked through, 20-25 minutes., Meanwhile, in a 4-qt. slow cooker, mix remaining V8 juice, chili powder, cumin and salt. Gently stir in meatballs. Cook, covered, on low until heated through, 3-4 hours. Serve with tortilla chip scoops.

TAMALE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
• Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

HOT TAMALE BITES

Steps:

• 1. Whisk eggs in a bowl
• 2. Cut unwrapped tamales into bite size pieces
• 3. Put flour in another bowl and dredge pieces in flour
• 4. Add bread crumbs in another bowl
• 5. Take flour coated pieces and dip into egg mix to wet
• 6. Then dip into breadcrumbs and set on wax paper or paper towel
• 7. Heat oil to a good frying temp about 350•
• 8. When hot drop in pieces, cook until golden brown about 3 to 4 mins in batches of 10. Don't crowd the pan
• 9. Drain on paper towel. Serve. With Guacamole dip or salsa

TAMALE BITES

Steps:

• Mix enchilada sauce and tomato sauce together. Set aside.
• Mix hamburger meat and cornbread crumbs together.
• Mix in one small ladle full of sauces in with meat mixture - just enough to moisten it - and mix.
• Make 1-inch meatballs and bake at 350 degrees for 30 minutes.
• Remove meatballs from oven and pour remaining sauce over the top of meatballs.
• Add cheese. Cook for 5 more minutes or until cheese is melted.
• Serve with toothpicks.

CRAB 'N' SHRIMP STUFFED TAMALES

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.