Steak and Cornbread Tamale Bites

Name: Steak and Cornbread Tamale Bites
Prep time: 15 min
Total time: 4 h 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 lb 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; 1 packet (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix; 1 medium egg; 1/3 cup milk; 2 tablespoons melted butter; 1/2 cup crumbled queso fresco; 1/2 cup fresh cilantro leaves; Lime wedges

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Prep 15 min
Total 4 hr 45 min
Servings 8

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Mini cornbread cups with shredded seasoned steak nestled inside.

by: Bev Cooks

Updated Apr 25, 2017

Ingredients

Steak

1 1/2 lb 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 (6.5 oz) Betty Crocker™ Cornbread & 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

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 400°F.
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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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. And enjoy!