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Steak and Cornbread Tamale Bites

Bev Cooks Recipe by
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Steak and Cornbread Tamale Bites
  • Prep Time 15 min
  • Total Time 4 hr 45 min
  • Servings 8
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Steak and Cornbread Tamale Bites

You didn't know awesome until THIS MOMENT.

Ingredients

STEAK:

1 1/2
pound flank steak
3
tablespoons tomato paste
1
medium white onion, diced
3
cloves garlic, minced
2
tablespoons Worcestershire sauce
2
tablespoons soy sauce
1
medium lime, juiced
1
pinch coarse salt

CORNBREAD:

1
packet Betty Crocker™ cornbread and muffin mix
1
medium egg
1/3
cup milk
2
tablespoons melted butter

GARNISH:

1/2
cup crumbled queso fresco
1/2
cup fresh cilantro leaves
Lime wedges

Directions

  • 1 In a slow cooker, place the flank steak, tomato paste, diced onions, garlic, Worcestershire sauce, soy sauce, lime juice and the pinch of salt. Cook on high for 3.5 hours. Shred meat with two forks and continue to cook 30 minutes.
  • 2 Give the shredded meat a rough chop.
  • 3 Preheat the oven to 400ºF.
  • 4 In a large bowl, combine the cornbread mix, egg, milk and butter. Whisk until smooth.
  • 5 Lightly grease a mini muffin tin and spoon a little cornbread mix into each cup, fill about halfway.
  • 6 Place a dollop of meat right in the center, nestling it in the cornbread mix. Bake for 16-19 minutes or until the cornbread is cooked through.
  • 7 Using a knife, loosen the edges of each muffin and gently pop each one out of its cup. Garnish with queso fresco, fresh cilantro and more lime wedges. Serve immediately.
See Step By Step

Step By Step  

Mini cornbread cups with shredded seasoned steak nestled inside.

As prepared by Bev Cooks,

I'm sorry, but shredded steak and cornbread? GIMMMAAAAY.

Oh dear heavenly day. There shouldn't be much convincing I need to do with this, right?

A hefty flank steak in a slow cooker for a few hours with onions and garlic, soy and Worcestershire sauce, tomato paste and lime juice. 

Shall I continue? 

A super simple cornbread mix with the seasoned and shredded meat all nestled inside, baked until the glories of the wonders of the babies of the earth that drink the morning dew. 

Want me to go on?

Topped with crumbled queso fresco, fresh cilantro leaves and little bursts of lime juice in every bite. 

There should be a couch nearby. Just lie down. 

 

Steak and Cornbread Tamale Bites

Rested? All right, start your steak! Stick that flank baby in a slow cooker with onions, garlic, and all that jazz I just mentioned. Let it cook for about 3.5 hours, until your house smells like heaven. 

 

Steak and Cornbread Tamale Bites

Shred, shred, shred! Let it cook another 30 minutes or so, soaking up all the juices.

Give the meat a rough chop before you stuff the cornbread with it. Or stick some kitchen shears down in it and cut it up. Whatever you want. This way, when you take bites of the meat it isn't too long and stringy. 

THE MORE YOU KNOW.

 

Steak and Cornbread Tamale Bites

Then grab a trusty Betty Crocker cornbread packet! 

 

Steak and Cornbread Tamale Bites

Mix the ingredients in a large bowl. 

 

Steak and Cornbread Tamale Bites

Whisk, whisk. 

 

Steak and Cornbread Tamale Bites

Now, spoon just a little of the mix into (greased) mini muffin tins and nestle the meat right down in it. AHHHH. I want to relive this. 

 

Steak and Cornbread Tamale Bites

After about 19 minutes in the oven, thiiiiis is what you get. 

 

Steak and Cornbread Tamale Bites

Get out, right? 

 

Steak and Cornbread Tamale Bites

Or get in? 

Just get it. 

 

This taste is going to BLOW YOUR MIND away. For more musings, visit her blog Bev Cooks and her Tablespoon profile. 

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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