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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Place all of the ingredients in a medium bowl and mix well with your hands until combined (the dough should hold together when squeezed in your hand).
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3
Cover the bowl with plastic wrap and set aside.
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4
Heat the oil in a large frying pan over medium-high heat until shimmering.
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5
Add the beef, season with salt and pepper, and break the meat into small pieces with a spoon.
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6
Cook, stirring occasionally, until browned and cooked through, about 4 minutes.
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7
Remove with a slotted spoon to a medium bowl and set aside.
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8
Reduce the heat to medium and add the onion and garlic.
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9
Cook, stirring occasionally, until the onion softens, about 4 minutes.
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10
Add the vinegar and stir to combine, scraping up any browned bits from the bottom of the pan.
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11
Sprinkle in the paprika, oregano, cumin, and cayenne and stir until incorporated.
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12
Cook until the spices are fragrant, about 1 minute.
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13
Return the beef to the pan, add the tomatoes, broth, and measured salt and pepper, and stir to combine.
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14
Cook until the mixture simmers, about 3 minutes.
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15
Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens slightly, about 7 minutes more.
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16
Remove the pan from the heat, taste, and season with additional salt and pepper as needed; set aside.
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17
Remove the plastic wrap from the bowl of masa.
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18
Divide the masa evenly among the wells of a 12-well muffin pan (about 1 rounded tablespoon per well).
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19
Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well (the mixture may feel dry to the touch).
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20
Evenly divide the filling among the masa-lined wells.
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21
Bake for 20 minutes.
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22
Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling.
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23
Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes more.
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24
Remove the pan to a wire rack and let it cool for 5 minutes.
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25
Run a small knife around the perimeter of each well to loosen and remove the pies.
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26
Top each tamale pie with a dollop of sour cream, sprinkle with cilantro, and serve.
