Beef Tamale Bites

Latin inspired, mini 'tamale' bites are full of spicy beef, masa dough and topped with cool, cilantro crema. These appetizers will wow your guests!

Ingredients

• 1 beef Chuck Arm Roast ( 3 to 4 pounds)
• 1/4 cup Taco Seasoning Mix
• 1/4 cup vegetable oil
• 2 cups chopped onion
• 2 tablespoons minced garlic
• 1-1/2 cups beef stock
• 5 cloves
• 3 dried guajillo chiles, seeds removed
• 2 tablespoons fresh chopped cilantro
• 3 limes, juiced
• 1 orange, zested and juiced
• 1 tablespoon hot pepper sauce

• 3 cups beef stock
• 1-1/2 cups masa harina
• 1/4 cup vegetable oil
• 2 tablespoons Taco Seasoning Mix

• 1/2 cup sour cream
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Cilantro and lime wedges, optional

Instructions

1. Preheat oven to 350°F.  Heat 1/4 cup vegetable oil in Dutch oven over medium-high heat until hot. Sprinkle beef Chuck Arm Roast with 1/4 cup taco seasoning. Brown pot roast. 

2. Add onion, garlic, beef stock, cloves, chiles, cilantro, lime juice, orange zest, orange juice and hot pepper sauce to Dutch oven. Cover tightly and cook 3 hours or until internal temperature reaches 200°F as measured by a meat thermometer. Remove roast from oven; let stand. Once cooled, shred beef with two forks.

3. For masa dough, combine 3 cups beef stock, masa, 1/4 cup vegetable oil and 2 tablespoons taco seasoning in large saucepan. Cook over medium heat 6 to 8 minutes or until mixture is smooth and thickened slightly. Coat 13x9-inch baking dish with cooking spray. Pour masa mixture into prepared dish, spreading evenly. Cover and refrigerate 1 hour or until cool.

4. Invert masa dough onto cutting board. Cut into thirty-six 1-inch pieces. Spray large skillet with cooking spray; heat over medium heat. Add masa pieces in skillet; cook 1 to 2 minutes or until warmed and lightly browned on each side. Top each piece with shredded beef.

5. For cilantro crema, in a medium sized bowl stir together sour cream, green onion, cilantro, lime juice, salt and pepper. Dollop bites with crema; top with cilantro and serve with lime wedges, if desired.

Alternate Cooking Method:

1. This recipe can be made in a 6-quart electric pressure cooker. Sprinkle beef with taco seasoning. In pressure cooker, sear beef on sauté setting using vegetable oil as needed. Add onion, garlic, beef stock, cloves, chiles, cilantro, lime juice, orange zest, orange juice and hot pepper sauce to pressure cooker. Close and lock pressure cooker lid. Use meat or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)