I’d hoped to make tamales for Cinco de Mayo…that idea morphed into corn masa pockets with shredded beef…the finished product is actually fried corn bread pockets with shredded beef.
Having enjoyed many a tamale, I’ve never attempted to make them. I can cook(well, ain’t that a bold declaration?!) and I rarely shy away from a challenge but, when a friend of mine explained that her grandmother’s process for homemade tamales was a 2 day ordeal, I knew that I was not ready for the commitment. Next came the idea of making corn masa pockets that I would stuff with a shredded beef filling. After reviewing a recipe for the pockets, I learned that these would require more time and energy than I wanted to spend. Considering that the corn masa pockets actually looked like fried cornbread, and I have cornmeal on hand, not to mention how quick and easy fried cornbread is, this would be my route!
They’re not tamales but, they’re good in their own right. With my time saved on this dish, I decided to try my hand at fresh salsa. Luckily one of the blogs that I follow, So Domesticated, offered a wonderful recipe for fresh salsa. I followed her exact recipe and it turned out just as she promised. Please visit her beautiful blog at www.sodomesticated.blogspot.com, not only will you find the salsa but, other tasty stuff as well!
In the meantime, beware of the fried cornbread! You’ll want to slather them with butter & syrup. Also, if you don’t have 2+ hours to cook the shredded beef, feel free to substitute taco filling, homemade of course
|Start with well seasoned, browned chuck roast pieces. Simmer for 2 hours…shred, using 2 forks|
|Fry the cornbread batter just like pancakes…Now I want butter & syrup|
|Cut a slit to make a pocket…be careful to not cut through…|
|Fill with all the good stuff…lettuce & shredded beef|
|More good stuff…cheese, sour cream & salsa|
Cornbread Pockets with Shredded Beef
Shredded Beef, recipe below
Cornbread Pockets, recipe below
1 1/2 cups shredded cheese
1 cup chopped lettuce
1 cup sour cream
Fill pockets with lettuce, beef, cheese, and sour cream. Serve with salsa
1 1/2 pounds chuck roast, cut into 2 inch pieces
2 Tablespoons extra virgin olive oil
1 Tablespoon unsalted butter
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
1 1/2 cups low sodium beef stock
1 teaspoon cumin
1 teaspoon chili powder
3 cloves garlic, finely chopped
Season beef pieces with onion powder, black pepper and seasoned salt. In a heavy dutch oven, heat oil and butter on high heat until butter is melted and begins to sizzle. Add beef to hot oil, brown meat on all sides, about 2 minutes per side. Add beef stock to meat and allow to come to a boil. Reduce heat and add chopped garlic, cumin, and chili powder. Cover and cook for 2 hours or until fork tender. Use two forks to pull & shred beef. Set aside until ready to use.
1 1/2 cups self-rising cornmeal mix, I used House-Autry
1/4 cup all purpose flour
1 egg, beaten
1 cup buttermilk
4 tablespoons vegetable oil, divided
In a bowl, combine cornmeal mix and flour. Stir in egg and buttermilk until well mixed. In a large heavy skillet, heat 2 tablespoons of oil on medium-high heat until hot. Pour hot oil into cornmeal batter and stir to mix well. Return skillet to heat and drop heaping tablespoons of batter into the skillet to form griddle cakes. A large skillet should accommodate 3-4. Fry for about 2 minutes per side, flipping when bubbles begin to form on raw surface of griddle cakes (just like if you were making pancakes). Transfer cooked cornbread rounds to a plate and repeat process with remaining batter, using remaining oil if needed during the process.
Use a sharp knife to slit each round, 3/4 way through to make pockets.