Southwest Tamale Tart Recipes

Steps:

• For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
• For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
• In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
• Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
• Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
• For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.

Steps:

• Heat oven to 350°F. Spray cooking sheet with cooking spray.
• In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
• Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
• Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
• Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
• Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.

Steps:

• 1. Heat oven to 350°. Grease springform pan, 9 x 3 inches.2. Mix Bisquick, cornmeal, 1 cup of the cheese and the chilies. Stir in broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/2 cup cheese.3. Bake 35 minutes. Loosen side of tart from pan remove side of pan. Arrange tomatoes around edge of tart. Cut tart into wedges. Serve with salsa and sour cream.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Pat cornmeal mixture evenly in bottom and 1 inch up side of pan. Bake 40 minutes.NUTRITION FACTS: 1 Serving: Calories 255 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 5mg Sodium 770mg Carbohydrate 44g (Dietary Fiber 6g) Protein 17g % DAILY VALUE: Vitamin A 6% Vitamin C 16% Calcium 18% Iron 18% DIET EXCHANGES: 2 Starch 1 Very Lean Meat 3 VegetableFrom "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.