Tamale Tarts

By Sunset
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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

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


1 cup shredded pepper jack cheese

1 cup shredded Mexican cheese blend or cheddar cheese

Pumpkin-seed salsa

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