Tamale Tarts

• Dough:
• 1 2/3 cups dehydrated masa flour (corn tortilla flour)
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can (14 3/4 oz.) cream-style corn
• 2/3 cup frozen corn kernels
• 1 can (4 oz.) diced green chilies
• 1/3 cup chopped white onion
• 1/4 cup vegetable oil
• Spinach filling:
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon dried oregano leaves
• 1 tablespoon vegetable oil
• 1 onion (8 oz.), peeled and chopped
• 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and chopped
• 2 cloves garlic, peeled and chopped
• 1 package (10 oz.) frozen chopped spinach, thawed
• 8 ounces Roma tomatoes, rinsed and chopped
• Salt
• 1 cup shredded pepper jack cheese
• 1 cup shredded Mexican cheese blend or cheddar cheese

1. For dough: In a bowl, mix masa flour, sugar, baking powder, and salt. Add cream-style corn, corn kernels, chilies, white onion, and oil; mix until blended.
2. For spinach filling: In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds, coriander seeds, and oregano in oil until fragrant, about 30 seconds. Add onion, bell pepper, and garlic; stir occasionally until onion is limp, about 3 minutes. Press liquid out of spinach. Add spinach and tomatoes to pan and stir often until liquid has evaporated, 2 to 3 minutes. Add salt to taste.
3. Lightly coat insides of eight ramekins or custard dishes (3/4 to 1 cup each) with cooking oil spray (to wrap tarts in cornhusks, see "Party Tarts," below.) Spoon an eighth of the dough (a scant 1/2 cup) into each dish. With the back of a spoon, spread dough over bottom and partially up sides of dish; it should be about 1/4 inch thick. Evenly layer an eighth of each of the pepper cheese, spinach filling, and Mexican cheese blend over dough. Arrange dishes on a 10- by 15-inch baking pan. Cover pan with foil.
4. Bake in a 350u0b0 oven until tarts are hot in the center, about 30 minutes. Serve with salsa.
5. Party Tarts: You can bake the savory treats directly in ramekins or dress them up in husks. You'll need about 35 dried cornhusks (each 4 in. wide; 2 1/2 oz. total; available at Mexican markets or well-stocked supermarkets). Make dough and filling for tamale tarts (through step 2 above), then prepare the husks.
6. Separate husks; discard silks. Soak husks in hot water until pliable, about 20 minutes. Rinse well and drain. Tear with grain into sections 2 to 3 inches wide at large end.
7. Overlap husk pieces to line eight baking dishes (about 4 in. wide), wide ends in bottom, narrow ends over sides.
8. Fill each with dough; spread and layer (step 3 above).
9. Leave open, or tie into packets: Tear more husks, with the grain, into 1/4- to 1/2-inch-wide strips (if strips are shorter than 8 inches, tie ends of two short strips together). Gather husks over filling in each dish; tie with a strip.
10. Set open-faced tarts or packets in a baking pan, cover, and bake (steps 3 and 4 of above recipe).

flour, sugar, baking powder, salt, corn, frozen corn kernels, green chilies, white onion, vegetable oil, cumin seeds, coriander seeds, oregano, vegetable oil, onion, red bell pepper, garlic, tomatoes, salt, pepper, cheese

Taken from www.myrecipes.com/recipe/tamale-tarts (may not work)