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Steak and Cornbread Tamale Bites

steak and cornbread tamale bites Appetizer
Steak and Cornbread Tamale Bites
  • Prep 15 min
  • Total 4 hr 45 min
  • Servings 8

You didn't know awesome until THIS MOMENT. MORE+ LESS-

Updated April 12, 2015

Ingredients

STEAK:

1 1/2
pound flank steak
3
tablespoons tomato paste
1
medium white onion, diced
3
cloves garlic, minced
2
tablespoons Worcestershire sauce
2
tablespoons soy sauce
1
medium lime, juiced
1
pinch coarse salt

CORNBREAD:

1
packet Betty Crocker™ cornbread and muffin mix
1
medium egg
1/3
cup milk
2
tablespoons melted butter

GARNISH:

1/2
cup crumbled queso fresco
1/2
cup fresh cilantro leaves
Lime wedges

Steps

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  • 1
    In a slow cooker, place the flank steak, tomato paste, diced onions, garlic, Worcestershire sauce, soy sauce, lime juice and the pinch of salt. Cook on high for 3.5 hours. Shred meat with two forks and continue to cook 30 minutes.
  • 2
    Give the shredded meat a rough chop.
  • 3
    Preheat the oven to 400°F.
  • 4
    In a large bowl, combine the cornbread mix, egg, milk and butter. Whisk until smooth.
  • 5
    Lightly grease a mini muffin tin and spoon a little cornbread mix into each cup, fill about halfway.
  • 6
    Place a dollop of meat right in the center, nestling it in the cornbread mix. Bake for 16-19 minutes or until the cornbread is cooked through.
  • 7
    Using a knife, loosen the edges of each muffin and gently pop each one out of its cup. Garnish with queso fresco, fresh cilantro and more lime wedges. Serve immediately.
 

Nutrition Information

No nutrition information available for this recipe

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