On 6/13/2014 9:19 AM, sf wrote:
> I dispatched the remainders of my leftover tomatillo chili verde
> (pork) and leftover chicken last night by making cup tamales. Used a
> little achiote paste to make "yellow rice", mixed some store bought
> salsa with vinaigrette to use as salad dressing and opened a can of
> green chili enchilada sauce to top them off.
>
> Cup tamales are just like regular tamales, except they're made in cups
> instead of corn husks and the cups were a muffin tin in my particular
> case. I can buy masa pre-made, so that part was easy. I lined each cup
> with masa, filled it and then formed a lid with more masa. I covered
> the muffin tin tightly with foil, placed it in my roaster (which was
> jerry-rigged as a bain-marie) and baked at 350° for an hour.
>
> http://oi57.tinypic.com/kbykoo.jpg

Never heard of cup tamales, before, but this sounds like a great idea.
We still have tamales in the freezer, but I might try this, some day.

Becca