Individual Tamale Pies with Spicy Soy Filling
The comfort of a tamale can be enjoyed without the amount of time normally spent preparing a traditional tamale. These individual tamale pies are filled with TSP and edamame while providing a perfect amount of heat. These pies are steamed and then baked resulting in handheld cups or a dish to be eaten with a fork. If you are in need of an appetizer try using a mini muffin cup instead to make bite-sized pies. These are great by themselves or you could serve them with any of your favorite Mexican accompaniments, like sour cream or salsa.
Ingredients Tamale Dough
1 cup masa harina
1/4 teaspoon salt
1/4 teaspoon ground cayenne
1/2 teaspoon baking powder
1 cup hot water
1 tablespoons butter, melted
1 tablespoon olive oil
1 cup TSP (dry)
1 cup onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon chili powder
1 teaspoon cumin
1 can diced tomatoes, no salt added
1 cup frozen edamame
2/3 cup queso fresco
Instructions Preheat oven to 400°F.
Prepare a muffin pan by spraying 10 cavities with cooking spray.
To Prepare the Tamale Dough Combine the masa harina, salt, cayenne and baking powder stirring well with a fork. Add 1 cup boiling water to masa mixture and stir with a spoon until a soft dough forms. Add butter to masa mixture, stirring until smooth. Cover the bowl and set aside.
To Prepare TSP filling Rehydrate the TSP by adding 1 cup hot water to the TSP.
Heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat.Add onion, poblano, salt, black pepper, cayenne, chili powder and cumin to pan; saute 5 minutes or until onion is tender, stirring frequently. Add tomatoes and edamame to pan, and cook for 2 minutes. Add the re-hydrated TSP to pan and combine thoroughly. If the mixture appears dry, feel free to add up to ½ cup water to the pan. Remove from heat.
To Prepare Tamale Cups Dollop about 2 tablespoon of masa dough into each prepared muffin cup. Press down and up the sides of the muffin pan so that the dough creates a very thin layer. Spoon about ¼ cup of the filling into each tamale cup. Cover the tamale pies with foil and bake for 15 minutes. Uncover and bake for 10 minutes more. Remove from the oven and sprinkle queso fresco over each pie.
Notes Yield: 5 Servings (2 Tamale Pies)
Calories: 330, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 360mg, Carbohydrates: 36 g, Dietary Fiber: 8g, Sugar: 8g, Protein: 22g