Tamale Tarts

Tamale Tarts
Photo by James Carrier

Ingredients

  • Salt
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • 1 can (14 3/4 oz.) cream-style corn
  • ¼ cup sugar
  • 1 can (4 oz.) diced green chilies
  • 1 cup shredded Mexican cheese blend or cheddar cheese
  • + 17 more ingredients
    • 1/3 cup chopped white onion
    • 1 onion (8 oz.), peeled and chopped
    • 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
    • 2 cloves garlic, peeled and chopped
    • 8 ounces Roma tomatoes, rinsed and chopped
    • 2/3 cup frozen corn kernels
    • 1 package (10 oz.) frozen chopped spinach, thawed
    • Dough:
    • 1 cup shredded pepper jack cheese
    • 1 teaspoon baking powder
    • ¼ cup vegetable oil
    • Pumpkin-seed salsa
    • ½ teaspoon dried oregano leaves
    • 1 2/3 cups dehydrated masa flour (corn tortilla flour)
    • ½ teaspoon salt
    • Spinach filling:
    • 1 tablespoon vegetable oil

1. For dough: In a bowl, mix masa flour, sugar, baking powder, and salt. Add cream-style corn, corn kernels, chilies, white onion, and oil; mix until blended. 2. For spinach filling: In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds, coriander seeds, and oregano in oil until ...

View full recipe at My Recipes

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