Mini Tamale Bites

Mini Tamale Bites give you all the flavor of classic tamales without the wrapping and steaming. A simple masa shell holds a saucy shredded meat filling, and the bite-sized portions come together easily for a fun, handheld appetizer.

They are bite-sized, easy to pass around, and perfect for parties when you want something warm and savory that feels just a little different from the usual lineup.

Helpful Tips

• Cook down the filling well. Too much liquid will make the masa soggy instead of sturdy.
• Press the tamale base firmly. Make sure the masa base is the same thickness throughout.
• Let them cool slightly before cutting. This helps the masa set and prevents crumbling.

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Mini Tamale Bites

Mini Tamale Bites give you all the flavor of classic tamales without the wrapping and steaming.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 16 Bites

Calories 56 kcal

Ingredients

  

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• 1/2 pound beef, pork, or chicken cooked, shredded
• 1 tablespoon cooking oil
• 1/4 cup onion chopped
• 1 clove garlic minced
• 3/4 cup red enchilada sauce
• cotija and cilantro for garnish

For the cups:

• 1 cup masa corn flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 3/4 cup warm water

Instructions

 

• Preheat the oven to 350° F(175°C). Spray a mini muffin tin with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the oil. Once hot, saute the onion and garlic for 2-4 minutes. Add the shredded meat and enchilada sauce. Stir to combine. Lower the heat and simmer until all the liquid in rendered out, about 10 minutes.
• Meanwhile, mix the masa, baking powder, salt, and cumin together in a bowl. Add the water and mix to a crumbly consistency.
• Lay out a piece of plastic wrap. Form the masa into a block, about 1/2” high on the plastic wrap. Cut it into 16 squares. Set the squares on the baking sheet.
• Bake for 20 minutes, or until firm and starting to brown.
• Cool for 5-10 minutes, then top with the enchilada mixture.
• Garnish with crumbled cotija and cilantro. Serve warm.

Nutrition

Calories: 56kcalCarbohydrates: 7gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 9mgSodium: 201mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 95IUVitamin C: 1mgCalcium: 20mgIron: 1mg

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