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
Scale
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.
