Southwestern Tamalliettas
Perfect for entertaining, these bite-sized Southwestern Tamalliettas are packed with flavor and pair wonderfully with chipotle ranch dipping sauce.
Equipment
- mixing bowl
- baking sheet
- Parchment paper or silicone mat
Ingrediënten
- 2 cups 240 g masa harina flour
- ½ cup 120 ml canola or vegetable oil
- 1 cup 235 ml vegetable broth
- ⅓ cup 80 g nondairy sour cream
- ½ cup 125 g yellow corn
- ½ cup 125 g black beans
- ¼ cup 16 g fresh cilantro, chopped
- 1 avocado sliced
- 2 chipotle peppers in adobo sauce diced
- ½ teaspoon cumin
- Salt to taste
- Pepper to taste
Instructies
- Preheat the oven to 400°F (200°C, gas mark 6).
- Line a baking sheet with parchment paper or a silicone baking mat, or spray with nonstick cooking spray.
- In a large mixing bowl, combine masa harina, oil, vegetable broth, nondairy sour cream, corn, black beans, cilantro, avocado, chipotle peppers, cumin, salt, and pepper.
- Mix thoroughly with your hands until the ingredients are well incorporated.
- Roll the mixture into balls, about 2 tablespoons each, and place them on the prepared baking sheet.
- Bake for 15–20 minutes, until lightly golden.
- Allow the tamalliettas to rest for 5 minutes before serving.
- Serve with chipotle ranch dressing or your favorite dip.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a zesty Zinfandel or a light Mexican beer like Corona or Modelo.
Pair with a zesty Zinfandel or a light Mexican beer like Corona or Modelo.
Nutritional Information
Calories: 80 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 4 g | Sugar: 1 g | Salt: 75 g
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