Carnitas Tamale Cups

Carnitas Tamale Cups bring together crispy, slow cooked pork and thick, tender corn cakes for a combination that is hard to beat. The tamales are lightly crisp on the outside, soft inside, and sturdy enough to hold plenty of juicy carnitas. Add crumbled cheese, cilantro, and onion, and you have a handheld bite packed with flavor and texture.

This recipe is perfect when you want something filling but still fun to serve. They work for casual get togethers, family dinners, or even as a party food option when made slightly smaller. If you already have leftover carnitas, this is a great way to turn them into something that feels completely new.

Helpful Tips

• Crisp the carnitas in a hot skillet before filling the cups to add texture and deepen the flavor.
• It’s okay to overstuff the cups! Add a layer of carnitas, then toppings, so they stay easy to hold.
• Don’t overcook the cups. It will be tempting to get them golden, but that will lead to hard, dry cups.

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Carnitas Tamale Bites

If you love carnitas but want something a little different than tacos, Carnitas Tamale Bites are the answer.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 20 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Mexican

Servings 24 bites

Calories 43 kcal

Ingredients

  

1x2x3x

• 1 cup masa corn flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 cup warm water
• 1 cup cooked carnitas
• Chopped onions cilantro, and cotija, for garnish
• Sriracha mayo for garnish

Instructions

 

• Preheat the oven to 375°F (190°C). Lightly grease 2 mini muffin tins.
• In a bowl, mix together the flour, baking powder, salt, cumin, and water. Mix it with your hands until a soft dough forms. I should be soft and pliable, not dry. If dry, add a tablespoon of water at a time, until you have a slightly sticky dough.
• Leave it in the bowl, cover it, and let rest for 20 minutes.
• Form 24 even balls with the dough. Keep the balls covered with a damp towel as you work, so they don’t dry out.
• Press each ball into the muffin tins to make cups. Bake for 20 minutes. Let cool slightly.
• Stuff the pockets with carnitas, onion, cilantro and sriracha mayo.

Nutrition

Calories: 43kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 63mgPotassium: 42mgFiber: 0.3gSugar: 0.001gVitamin A: 11IUVitamin C: 0.1mgCalcium: 13mgIron: 0.5mg

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