If you love bold flavors packed into bite-sized delights, then you are going to adore this Mini Tamale Bites with Avocado Crema Recipe. These irresistible little tamales are a perfect blend of creamy avocado, spicy black bean filling, and tender masa dough, baked to perfection and topped with a luscious, tangy avocado crema. Whether you’re looking for a fun appetizer to wow guests or a flavorful snack that feels like a treat, these mini tamale bites deliver exceptional taste and texture in every single mouthful.
Ingredients You’ll Need
This recipe keeps things delightfully simple but absolutely essential, with each ingredient playing a starring role in creating texture, flavor, and color. The combination of fresh veggies, spices, masa dough, and creamy avocado sets the stage for a perfect bite every time.
- Olive oil: Used for sautéing onions and garlic to release their aromatic flavors.
- Red onion: Adds a sweet, sharp bite and lovely color contrast.
- Garlic cloves: Infuses savory depth into the bean mixture and crema.
- Ground cumin: Brings warm, earthy notes essential to authentic tamale flavor.
- Chili powder: Adds a subtle heat to elevate the filling’s profile.
- Black beans: The hearty, protein-packed star of the filling.
- Corn (fresh or frozen): Adds bursts of sweetness and texture.
- Salsa: Introduces tang and moisture to the bean filling.
- Mexican shredded cheese: Melts into a creamy binder for the filling.
- Salt and pepper: Essential for seasoning to taste.
- Ripe avocado: The creamy base for both the dough and the irresistible crema topping.
- Corn masa: Forms the dough that holds the tamale bites together with a traditional texture.
- Baking powder: Gives the masa a light, tender crumb.
- Low sodium vegetable broth or water: Keeps the dough moist and soft without overpowering flavors.
- Plain non-fat Greek yogurt: Boosts creaminess in the avocado crema and adds a subtle tang.
- Cilantro: Fresh herbs to brighten and balance the crema.
- Lime juice: Lifts the flavor with zesty brightness.
How to Make Mini Tamale Bites with Avocado Crema Recipe
Step 1: Prepare the Bean Filling
Start by preheating your oven to 350 degrees F and heating a large skillet over medium-high heat. Sauté the chopped red onion and minced garlic in 1 teaspoon of olive oil for a few minutes until soft and fragrant. Then, add ground cumin, chili powder, corn, black beans, salsa, and shredded cheese, cooking the mixture until it’s heated through and the cheese has melted into a deliciously cohesive filling. This bean mixture forms the hearty base that makes these tamale bites truly satisfying.
Step 2: Mash the Avocado
While the filling simmers, take a ripe avocado and mash it thoroughly in a bowl with a fork. This creamy avocado will become part of the masa dough and add richness that sets these tamale bites apart from the usual. Set it aside to incorporate in the next step.
Step 3: Make the Masa Dough
In a large bowl, combine the dried corn masa with cumin, baking powder, and salt. Slowly stir in the warmed vegetable broth or water until the dough takes on a crumbly consistency. Then gently fold in the mashed avocado, mixing by hand until a soft, pliable dough forms. This step ensures that every bite has a tender yet sturdy structure with subtle avocado flavor woven through.
Step 4: Shape the Mini Tamale Shells
Spray your mini muffin tins with nonstick cooking spray to make removal easier later. Scoop about a tablespoon of the masa dough and roll it into a ball with your hands. Press a round teaspoon firmly into the center of each ball to create a hollow space — this is where your savory bean filling will nestle. These little dough nests are the perfect vessel for the flavor-packed center.
Step 5: Fill and Bake
Spoon approximately half a tablespoon of the black bean filling into each masa indentation. Arrange the filled muffin tins in the oven and bake for 20 minutes. Once baked, allow the tamale bites to cool for 5 to 10 minutes so they firm up and can be carefully lifted out using a small knife or your fingers. This baking step results in perfectly cooked, fluffy bites that hold their shape beautifully.
Step 6: Whip Up the Avocado Crema
While your mini tamale bites bake, prepare the luscious avocado crema. Combine the avocado, Greek yogurt, water, garlic, salt, and fresh lime juice in a small blender or food processor. Puree until smooth and creamy. When your tamale bites have cooled slightly, spoon 1 to 2 teaspoons of this bright, tangy crema onto each one. This topping elevates the flavor and adds a creamy finish that makes every bite unforgettable.
How to Serve Mini Tamale Bites with Avocado Crema Recipe
Garnishes
Adding a sprinkle of finely chopped cilantro or a dash of smoked paprika can add a touch of color and an extra flavor dimension. A few thin slices of pickled jalapeño or a pinch of crumbled queso fresco also make fantastic garnishes that amp up the traditional flair of your mini tamale bites.
Side Dishes
Pair these mini tamale bites with simple, fresh sides like a crisp green salad, Mexican street corn salad, or a bowl of seasoned black beans. These sides complement the bold flavors without overpowering the delicate masa and avocado crema combination, balancing your meal beautifully.
Creative Ways to Present
Serve these tamale bites on a rustic wooden board with small bowls of extra avocado crema and salsa for dipping. For a festive party setup, arrange them on colorful plates garnished with lime wedges and fresh herbs, inviting guests to take their pick. You can even thread toothpicks through each bite for easy, mess-free finger food that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover mini tamale bites can be stored in an airtight container in the refrigerator for up to three days. To keep them from becoming soggy, store the avocado crema separately and add it fresh before serving.
Freezing
These bites freeze beautifully. Simply place them on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They can be frozen for up to two months. Freeze the avocado crema separately if possible, since it doesn’t freeze well.
Reheating
Reheat frozen or refrigerated bites in a preheated oven at 350 degrees F for about 10 minutes or until warmed through. Avoid microwaving if you can, as it may make the masa rubbery. Add fresh avocado crema after reheating for the best experience.
FAQs
Can I make mini tamale bites without a mini muffin tin?
Yes! You can shape these into small balls using your hands and flatten them slightly, then cook them on a greased skillet or bake in a small baking dish. The muffin tin just helps keep their shape uniform and makes filling easier.
Is there a substitute for corn masa?
If masa harina is unavailable, you can try using finely ground cornmeal mixed with a bit of flour, but the texture and flavor will differ slightly from authentic tamales. Masa lends that classic tender but sturdy texture that’s hard to replicate exactly.
Can I make this recipe vegan?
Absolutely! Replace the Mexican shredded cheese with a plant-based cheese or omit it altogether. Also, use a dairy-free yogurt in the avocado crema to keep it vegan and equally creamy.
How spicy is the filling?
This recipe offers a mild to moderate spice level thanks to the chili powder. You can adjust the heat by adding more chili powder or some chopped jalapeños if you prefer a kick.
Can I prepare the avocado crema in advance?
Yes, but it’s best to prepare the avocado crema just before serving to keep it fresh and vibrant. If you make it ahead, cover it tightly with plastic wrap pressed directly onto the surface to minimize browning and refrigerate for up to a day.
Final Thoughts
These Mini Tamale Bites with Avocado Crema Recipe bring a burst of traditional Mexican flavors in a fun, bite-sized form that’s perfect for sharing or sneaking a delicious snack anytime. With simple ingredients and straightforward steps, this recipe invites you to create something truly special that feels homemade and fresh. Give it a try at your next gathering or when you just want to treat yourself to something tasty and heartwarming.
Print
Mini Tamale Bites with Avocado Crema Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings (2 bites)
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mini Tamale Bites with Avocado Crema are delightful bite-sized snacks featuring a savory black bean and corn filling baked inside a masa dough shell. Topped with a smooth, tangy avocado crema, these tasty treats offer a perfect balance of smoky spices, creamy texture, and fresh flavors, making them ideal for appetizers, parties, or snack time.
Ingredients
For the Filling
- 1 tsp. olive oil
- 1/3 cup chopped red onion
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 (15 oz.) can black beans, drained and rinsed
- 1/2 cup corn, fresh or frozen
- 1/3 cup salsa
- 1/3 cup shredded Mexican cheese
- Salt and pepper to taste
For the Masa Dough
- 1 cup dried corn masa for tamales
- 1/2 tsp. cumin
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup low sodium vegetable broth or water, warmed
- 1 ripe, fresh avocado, halved, pitted, and peeled
For the Avocado Crema
- 1 ripe, fresh avocado, halved, pitted, and peeled
- 3 Tbsp. plain non-fat Greek yogurt
- 3 Tbsp. water
- 2 Tbsp. cilantro
- 1/2 lime, juiced
- 1 clove garlic
- 1/4 tsp. salt
Instructions
- Prepare the Filling: Preheat the oven to 350°F (175°C). Heat a large skillet over medium-high heat and add 1 teaspoon of olive oil. Sauté the chopped red onion and minced garlic for 2-4 minutes until soft and fragrant. Stir in the ground cumin, chili powder, corn, black beans, salsa, and shredded Mexican cheese. Cook for another 5 minutes until the mixture is hot and well combined. Season with salt and pepper to taste.
- Mash Avocado for Dough: In a bowl, mash 1 ripe avocado well with a fork until smooth. Set aside for later use in the masa dough.
- Make the Masa Dough: In a large mixing bowl, combine 1 cup corn masa, 1/2 teaspoon cumin, baking powder, and salt. Gradually add the warmed vegetable broth while stirring until the mixture reaches a crumbly consistency. Add the mashed avocado and mix thoroughly by hand to form a soft, pliable dough.
- Form Masa Shells: Lightly spray mini muffin tins with nonstick cooking spray. Scoop a tablespoon of the masa dough into your hand and roll it into a ball. Place each ball into the muffin cups and use a round teaspoon to press a deep indentation in the center of each to create a cavity for the filling.
- Fill and Bake: Spoon about 1/2 tablespoon of the black bean and corn mixture into each masa indentation. Place the muffin tins in the preheated oven and bake for 20 minutes. After baking, allow the tamale bites to cool for 5-10 minutes before carefully removing them from the tins using a small sharp knife if needed.
- Prepare the Avocado Crema: While the tamale bites bake, combine the remaining avocado, Greek yogurt, water, cilantro, lime juice, garlic, and salt in a small blender or food processor. Blend until smooth and creamy.
- Serve: Spoon 1 to 2 teaspoons of avocado crema onto each tamale bite for a delightful creamy finish. Serve warm and enjoy!
Notes
- Using fresh corn enhances the sweetness, but frozen corn works well too.
- If you prefer, substitute vegetable broth with water for a milder dough flavor.
- Nonstick spray helps prevent masa from sticking to the muffin tins, ensuring easy removal.
- The avocado crema can be adjusted in thickness by adding more or less water.
- These bites can be made ahead and reheated gently in the oven before serving.
- For a vegan option, substitute the Mexican cheese with a plant-based alternative and Greek yogurt with a dairy-free yogurt.
