|1||Maria Sierra||La Cooquette||Tamal Cupcakes||7|
|2||Jennifer Judkins||Rekami Recreations||Chicken Taco Bake||4|
|3||Jamie Sherman||Love Bakes Good Cakes||Homemade Burrito Bowls||2|
|4||Robert Lape||Mexican Pizza||2|
|5||Kayla Friederich||brand new foods||Carnitas Crusted Tamale Macaroni n’ Cheese||2|
Chipotle Chicken Tinga meat, Barbacoa meat, Chicken Chile Verde Tamales
- Tamal Cupcakes
1. Preheat oven to 400 F 2. Prep your cupcake pans with cooking spray 3. Release tamales from husks and put them into a big bowl. Smash them together, mixing in the vegetable oil and baking powder. Here you can add any seasonings if you’d like. Dough should hold together when you squeeze it with your hand. 4. Grab small balls of tamal dough or “masa” (about ¼ of a cup each) and place one on each well of your cupcake pan. Now press down the masa on each well with your fingers, to evenly create a thin-to-medium thick layer on the bottom and sides of the wells. 5. Stick the pan in the oven and cook for about 10 minutes, until the masa crust looks like it’s firmer/holding still. 6. Now take the pan out of the oven for a bit and add about 2 tablespoons of your desired filling. Try not to include too much salsa if you have meat in a sauce, and don’t overfill the cupcakes. 7. Bring it back to the oven to cook for another 10-15 minutes until crust looks golden brown. 8. Take out your pan and let it cool for about 5 minutes. After that, carefully release each cupcake. 9. Add your toppings! First add a dollop of crema / sour cream. Then sprinkle your tamal cupcakes with a bit of cotija cheese chopped cilantro. Enjoy the fiesta!