Smoked Chicken Tamale Cups – they sound much more intimidating than they really are, my www friends.
You’ve probably never had them. I mean, maybe you’ve heard of tamale cups? I kinda created them while brainstorming, and they sooo worked.
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. Definitely great for tamale cups that need to hold all the goodies.
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.
Very easy.
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 –
Ingredients
- 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.
Instructions
- 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.
Notes
*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!
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