tamale muffins

What do you do with leftover tamales?

For that matter, what can you do with precooked tamales in the first place?

When you want to take tamales with you to-go? The beach, the park?

Well it’s time to turn them in to tamale muffins. Totally portable. Extra flavor punch that does nothing but enhance the taste.

And it’s a great way to repurpose my favorite del real tamales.

Ingredients:

6 cooked chicken tamales (del real for me), husk removed, rough chopped

2 Tbsp evoo

1 bunch spring onions, sliced

1 jalepeno, seeds and stem romoved, diced

2 ears fresh corn, kernels re moved and cob discarded

1 4oz can hatch chilis

1 bunch cilantro leaves, stems removed

1/2 cup butter

1/2 cup chicken stock

1 cup shredded cheddar cheese

Directions:

Preheat oven to 350.

In a large sauce pan heat evoo over medium-high heat until shimmering.

Add in corn, onions, and jalapeño.

Sauté until softened.

Add hatch chilis and stir.

Add in cilantro and tamales.

Stir until combined.

Add butter and stock.

Stir until melted and combined.

Add in shredded cheddar cheese. Stir.

Let simmer for 5 minutes.

Using a large cookie scoop, scoop into paper-lined muffin tin. Will make 12 muffins.

Bake for 25 minutes on middle shelf.

Serve with your choice of salsa.