Mini Tamales
Easy “cheater” Mini Tamales that are perfect for sharing. This zesty Tamale Bites Recipe is a sure hit for all your game-day gatherings and holiday parties!
I hate wasting time, don’t you? I consider time my greatest asset and get flustered when it’s wasted on things I don’t value, instead of the people and pursuits I truly love.
This may sometimes come across as inflexible… However, I like to consider myself charmingly efficient rather than difficult. *wink*
Yesterday is a canceled check; tomorrow is a promissory note; today is the only cash you have – so spend it wisely. ~Kay Lyons
Why We Love Mini Tamales
Today’s Mini Tamale Bites are a time saver on two levels. Do you know how excited that makes a person like me?
1) Compared to traditional tamales, this recipe cuts the time in half! The prep work is much quicker, and so is the cooking time.
2) This recipe starts with cooked shredded meat. That generally means leftovers from another meal, such as a beef roast, pulled pork, grilled chicken, or even take-out! So when you prepare one meal during the week, you are getting a head-start on the Mini Tamales as appetizers for your weekend gathering. Isn’t that exciting!?!
For further appeal, these cute little tamale bites are slightly spicy, hearty, and perfect for cool weather. Every time I take Mini Tamales to an event, they disappear in no time.
Add this Tamale Bites Recipe to your fall party or game-day menu this year. They will save you time, which you can spend on the people you love.
Ingredients for Mini Tamales
For the Filling:
- Shredded beef, pork, or chicken
- Butter
- Onion, chopped
- Garlic, minced
- Masa (corn flour)
- Tomato paste
- Ground cumin
- Fresh thyme leaves
- Chipotle pepper, chopped
- Sour cream
- Fresh lime juice
- Salt and pepper
For the Masa Shell:
- Masa (corn flour)
- Baking powder
- Salt
- Ground cumin
- Beef stock
- Vegetable shortening, melted
- Crumbled Queso Fresco to garnish
How To Make Mini Tamales
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Saute the onion and garlic with 1 tablespoon butter for 2-4 minutes. Add the shredded meat, masa, tomato paste, cumin, thyme, and chopped chipotle peppers. Stir well and add 1 cup of water. Bring to a boil and lower the heat to simmer. Simmer until all the liquid is rendered out—approximately 10 minutes.
- Meanwhile, mix 2 cups of masa with the baking powder, salt, and cumin. Add the beef stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth.
- Spray mini muffin tins with nonstick cooking spray. Scoop the masa mixture into 2 teaspoon balls using a small cookie scoop and place in the muffin tins. Use a round teaspoon (or pestel) to press a deep indention in the center of the masa balls. Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste.
- Fill each masa shell with the meat mixture. Bake for 20 minutes. Allow the tamale bites to cool 5-10 minutes before extracting them from the muffin tins. Use a small sharp knife to loosen the tamale bites from the muffin tin. Then lift one side with the tip of the knife and gently lift each tamale bite out with your fingers. Garnish with crumbled queso fresco and thyme leaves. Serve warm.
Frequently Asked Questions
Mini Tamales should be stored in an airtight container in the refrigerator. They will keep in the fridge for up to 5 days.
Yes. After baking, cool the mini tamales. Then wrap them well in plastic (or store them in an airtight container) and freeze for up to 3 months. When ready to use, thaw at room temperature, then reheat in the oven or air fryer.
You can add any cooked shredded meat to the filling. Beef, pork, and chicken are traditional. However, you can even use wild game and seafood. Or make vegetarian tamale bites, using canned beans or chickpeas instead of shredded meat.
More Amazing Appetizers
- Smoked Cream Cheese
- Candy Grapes
- Hamachi Crudo (Tuna Crudo)
- Irresistible Dill Dip
- Whipped Ricotta (Sweet and Savory Options)
- Cranberry Brie Bites
- Italian Sausage Stuffed Mushrooms
Tamale Bites Recipe
Ingredients
For the Filling:
- 1 pound cooked, shredded beef or pork or chicken
- 1 tablespoon butter
- 1/3 cup chopped onion
- 1 clove garlic minced
- 2 teaspoons masa (corn flour)
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1 tablespoon fresh thyme leaves + extra for garnish
- 1-2 canned chipotle pepper chopped
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- Salt and pepper
For the Masa Shell:
- 2 cups masa (corn flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 1/3 cups beef stock
- 2/3 cup vegetable shortening melted
- Crumbled Queso Fresco to garnish
Instructions
- Preheat the oven to 350 degrees F. Heat a large skillet over medium high heat. Saute the onion and garlic with 1 tablespoon butter for 2-4 minutes. Add the shredded meat, masa, tomato paste, cumin, thyme, and chopped chipotle peppers. Stir well and add 1 cup of water. Bring to a boil and lower the heat to simmer. Simmer until all the liquid in rendered out–approximately 10 minutes.
- Meanwhile, mix 2 cups of masa with the baking powder, salt, and cumin. Add the beef stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth.
- Spray mini muffin tins with nonstick cooking spray. Scoop the masa mixture into small 2 teaspoon balls using a small cookie scoop and place in the muffin tins. Use a round teaspoon (or pestel) to press a deep indention in the center of the masa balls. Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste.
- Fill each masa shell with the meat mixture. Bake for 20 minutes. Allow the tamale bites to cool 5-10 minutes before extracting them from the muffin tins. Use a small sharp knife to loosen the tamale bites from the muffin tin. Then lift one side with the tip of the knife and gently lift each tamale bite out with your fingers. Garnish with crumbled queso fresco and thyme leaves. Serve warm.
I love these I made them and they are a huge hit a huge time saver as well thank you for sharing your awesome idea !!❤️❤️
Has anyone use muffin liners: if so does it work?
I loved this recipe! I filled mine with homemade hummus I did also let mine bake for a few minutes more to get a better crisp to it. Once they were done I topped it off with homemade avocado cilantro lime sauce and they were amazing.
These were a huge hit! I’m back to make them again and had to let you know. So much easier, great appetizer!
Can you make the masa ‘bowls’ ahead of time and freeze them?
Hi Chilkat,
Absolutely!
Has anybody used the premade masa for this recipe??
How can I adjust the recipe for full size muffin tins?
Amazing – my family cannot get enough of these! I sub the beef stock with chicken or vegetable stock. Use shredded chicken thighs. Sub out the sour cream with homemade cashew sour cream.