Southwestern Tamalliettas
Not quite tamales, these bite-sized Southwestern tamalliettas are packed with corn, black beans, and chipotle flavors. Perfect for entertaining or snacking!
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- mixing bowl
Ingrediënten
- Nonstick cooking spray optional
- 2 cups 240 g masa harina flour
- ½ cup 120 ml canola or other vegetable oil
- 1 cup 235 ml vegetable broth
- ⅓ cup 80 g nondairy sour cream, store-bought or homemade
- ½ cup 125 g yellow corn
- ½ cup 125 g black beans
- ¼ cup 16 g fresh chopped cilantro
- 1 avocado sliced
- 2 chipotle peppers in adobo sauce diced
- ½ teaspoon cumin
- Salt and pepper to taste
Instructies
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.
- In a large mixing bowl, combine all ingredients (masa harina, oil, broth, sour cream, corn, black beans, cilantro, avocado, chipotle peppers, cumin, salt, and pepper).
- Mix thoroughly using your hands until well incorporated.
- Roll approximately 2 tablespoons of the mixture into a ball and place on the prepared baking sheet.
- Repeat with the remaining mixture to create about 24 balls.
- Bake for 15 to 20 minutes, until golden brown.
- Allow to rest for 5 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve warm with Chipotle Ranch Dressing or your favorite dipping sauce. Garnish with extra cilantro for a festive presentation.
Wine Advice:
Pair with a light and crisp Sauvignon Blanc or a citrusy Rosé to balance the smoky and spicy flavors.
Nutritional Information
Calories: 90 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Fiber: 1 g | Sugar: 0.5 g | Salt: 0.3 g
