How cute are these??
Remember when I made tamales?
They’ve been on my mind lately, but I wanted to do something a bit different.
I smoked my chicken with a nice wet rub, then made little cups with masa flour. It’s the tamale taste you get, without having to roll in the corn husks. I mixed the flour with some vegetable oil and chicken broth and it was the perfect consistency.
The wet rub on the chicken gave it a good bit of flavor, so I just threw it in my KitchenAid stand mixer and let it shred it for me, then packed it into the masa cups and topped it with cheese before I baked them.
You know how I typically have to whore things out.
I threw everything on these – fresh jalapenos, tomatoes, chopped lettuce, black olives, onions, more cheese, hot sauce and sour cream. Feel free to make these your very own.
A couple of things were missing – and I’ll add them next time – cilantro and lime.
Make them soon – so EZ.
Here’s your printable –
Smoked Chicken Tamale Cups
- 2 tbsp. cumin
- 2 tbsp. chili powder
- 1 tbsp. seasoned salt
- 1 tbsp. cayenne pepper
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. sugar
- 2 tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts
- 2 cups Masa flour
- 1 tbsp coarse salt
- 1 cup chicken broth
- 1/3 cup vegetable oil
- Cabot Seriously Sharp Cracker Cuts
- Lettuce, tomatoes, olives, jalapeno slices, sour cream, onions, etc.
- Combine cumin through olive oil; rub generously on chicken.
- Smoke chicken for 3 hours, until thermometer reads at least 165 degrees.
- Remove chicken, allow to cool and shred.
- Preheat oven to 350 degrees.
- Mix masa flour, oil and broth together.
- Spray a 12 cup muffin pan with nonstick spray.
- Press 2-3 tbsp. of masa mixture into each muffin mold; fill with chicken and one slice of cheese.
- Bake for 20-30 minutes, until cheese has melted.
- Serve topped with remaining ingredients.
*You can use store bought taco seasoning instead of making your own if you would rather; I like to control my seasonings.
And your pinnable!