Steak and Cornbread Tamale Bites

Steps

• 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.

  
• 2

  Shred meat with two forks and continue to cook 30 minutes.

  
• 3

  Give the shredded meat a rough chop.
• 4

  Preheat the oven to 400ºF.
• 5

  In a large bowl, combine the cornbread mix, egg, milk and butter. Whisk until smooth.

  
• 6

  Lightly grease a mini muffin tin and spoon a little cornbread mix into each cup, fill about halfway. Place a dollop of meat right in the center, nestling it in the cornbread mix.

  
• 7

  Bake for 16-19 minutes or until the cornbread is cooked through.
• 8

  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.