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Oaxaca Cheese and Beef Tamale Bites



Beef: – 1 white onion, cut into 1/4-inch dice – 3 tablespoons tomato paste – 2 tablespoons Worcestershire sauce – 2 tablespoons soy sauce – Juice of 1 lime – 3 cloves garlic, minced – Pinch salt – 1 1/2 pounds flank steak Cornbread: – 1 tablespoon Real California butter, room temperature – One package cornbread and corn muffin mix (to make 6 to 8 muffins), plus mix-in ingredients on box Topping: – 1/2 cup shredded Real California Oaxaca cheese – 1/4 cup chopped fresh cilantro – Lime wedges, for serving Special equipment: One 24-cup mini muffin tin
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Prep time: 25 minutes

Cook time: 4 1/2 hours

To make the beef: In a medium bowl, combine onion, tomato paste, Worcestershire sauce, soy sauce, lime juice, garlic, and salt. Place steak in a slow cooker and pour onion mixture on top. Cover and cook on high until meat is tender enough to shred, about 3 1/2 hours.

Use two forks to shred meat in the slow cooker. Cover and continue to cook until meat is very tender, about 30 minutes.

Use tongs or a slotted spoon to transfer meat to a cutting board, leaving liquid behind. Roughly chop meat and set aside.

To make the cornbread: Preheat the oven to 400°F. Use 1 tablespoon of butter to coat the cups of a 24-cup mini muffin tin. Set aside.

Make cornbread batter according to package directions. Divide batter among muffin cups. Top each with about 2 tablespoons meat, nestling it into batter. Bake until cornbread is cooked, about 12 minutes.

To serve: Use a small knife or offset spatula to carefully loosen edges of tamale bites, transferring them to plates or a platter. Top with cheese and cilantro and serve with lime wedges.

Makes 24.

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