If you are looking for a delicious appetizer that delivers a burst of flavor in every bite, the Mini Tamale Bites with Avocado Crema Recipe is an absolute winner. These charming little tamale morsels combine a tender masa dough with a savory black bean and corn filling, topped with a luxuriously smooth avocado crema that ties everything together beautifully. Perfect for cozy gatherings or impressing guests with minimal fuss, this recipe turns humble ingredients into an irresistible snack that everyone will be talking about.
Ingredients You’ll Need
The magic behind Mini Tamale Bites with Avocado Crema Recipe lies in its simple yet vibrant ingredients. Each component plays a vital role in creating that perfect balance of texture, spice, and creaminess, making the final dish both satisfying and mouthwatering.
- 1 tsp. olive oil: Adds a subtle richness and helps sauté the aromatics beautifully.
- 1/3 cup chopped red onion: Provides sweetness and depth to the filling.
- 2 garlic cloves, minced: Infuses the filling and crema with fragrant warmth.
- 1/2 tsp. ground cumin: Brings an earthiness that is essential to Mexican flavors.
- 1/2 tsp. chili powder: Adds a gentle kick without overwhelming the palate.
- 1 (15 oz.) can black beans, drained and rinsed: Creates a hearty, protein-packed filling base.
- 1/2 cup corn, fresh or frozen: Brings sweetness and a delightful pop to the filling.
- 1/3 cup salsa: Brightens the mixture with a zesty tang.
- 1/3 cup shredded Mexican cheese: Melts perfectly into the filling for gooeyness and flavor.
- Salt and pepper (to taste): Essential for balancing all the flavors.
- 1 cup dried corn masa for tamales: The star ingredient for that authentic tamale texture.
- 1/2 tsp. baking powder: Helps the masa achieve a soft, fluffy consistency.
- 2/3 cup low sodium vegetable broth or water, warmed: Hydrates the masa dough to just the right consistency.
- 1 ripe, fresh avocado, halved, pitted, and peeled: Incorporated twice—once in the dough and again in the avocado crema for creamy indulgence.
- 3 Tbsp. plain non-fat Greek yogurt: Adds tang and richness to the crema.
- 3 Tbsp. water: Lightens the crema to a perfect drizzling texture.
- 2 Tbsp. cilantro: Offers a fresh herbal note for the crema.
- 1/2 lime, juiced: Injects bright acidity that balances the richness.
- 1/4 tsp. salt: Enhances and ties all flavors together.
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, then heat a large skillet over medium-high heat. Sauté the chopped red onion and minced garlic in olive oil until fragrant and translucent, about 2-4 minutes. Stir in the ground cumin, chili powder, corn, rinsed black beans, salsa, and shredded cheese. Cook this mixture until it’s hot and the cheese has melted, approximately 5 minutes. This savory filling packs a punch of flavor that forms the delicious heart of every tamale bite.
Step 2: Mash the Avocado for the Masa Dough
While the filling cooks, take a ripe avocado, halve it, pit it, peel it, and mash it thoroughly in a bowl using a fork. This creamy addition will not only enhance the masa’s texture but also infuse it with subtle richness and moisture, making each tamale bite irresistibly tender and flavorful.
Step 3: Mix the Masa Dough
In a large mixing bowl, combine the dried corn masa with the cumin, baking powder, and salt. Pour in the warmed vegetable broth gradually and stir until the mixture reaches a crumbly texture. Then, fold in the mashed avocado and knead by hand until a cohesive dough forms. This masa dough will have just the right balance of fluffiness and resilience to hold the filling securely.
Step 4: Shape the Tamale Bites
Lightly spray mini muffin tins with nonstick cooking spray to ensure easy removal later. Scoop a tablespoon of masa mixture into your palm and roll it into a smooth ball, then gently press it into the muffin well. Use a rounded teaspoon or your finger to press a deep indentation into the center of each ball – this will hold the delicious filling perfectly.
Step 5: Fill and Bake
Spoon about half a tablespoon of the warm bean mixture into each masa indentation, filling it generously but without overflowing. Place the muffin tins in the preheated oven and bake for 20 minutes until the masa is firm and lightly golden around the edges. Let the tamale bites cool for 5 to 10 minutes before carefully lifting them from the tins with a small knife or your fingers to maintain their shape.
Step 6: Prepare the Avocado Crema
While the mini tamale bites bake, blend together the second ripe avocado, plain Greek yogurt, water, garlic clove, salt, and fresh lime juice in a blender or food processor until you achieve a silky smooth crema. This luscious sauce will serve as the perfect finishing touch, adding creaminess and brightness to each bite.
How to Serve Mini Tamale Bites with Avocado Crema Recipe
Garnishes
Once plated, a spoonful or two of the luscious avocado crema over each Mini Tamale Bite instantly elevates their appeal, making them both visually stunning and irresistibly rich. Fresh chopped cilantro or a sprinkle of crumbled cotija cheese adds layers of herbal freshness and salty tang, perfect for heightened flavor contrast.
Side Dishes
These tamale bites shine best alongside a colorful Mexican street corn salad or a crisp cabbage slaw, adding a refreshing crunch that cuts through their hearty texture. A chilled glass of horchata or sparkling lime agua fresca completes the meal beautifully, lending a cooling complement to the warm, spiced bites.
Creative Ways to Present
For festive occasions, serve your Mini Tamale Bites with Avocado Crema Recipe on a rustic wooden board or a vibrant Talavera plate to embrace their authentic roots. Arrange them in a circle with small bowls of extra crema and salsa in the center, inviting guests to customize each bite. Garnishing with edible flowers or finely sliced radishes can add a pop of color and elegance to your presentation.
Make Ahead and Storage
Storing Leftovers
Place leftover Mini Tamale Bites with Avocado Crema Recipe in an airtight container in the refrigerator. They will stay fresh for up to 3 days and retain their delightful texture and flavor. If the crema is already added, it’s best to store it separately to prevent sogginess.
Freezing
These tamale bites freeze well before baking. Arrange the filled muffin tins in the freezer until solid, then transfer the frozen bites to a sealable bag or container. Frozen tamale bites can be stored for up to 2 months. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To reheat, warm your Mini Tamale Bites with Avocado Crema Recipe in a preheated oven at 350 degrees F for about 10 minutes or until heated through. Avoid microwaving if possible to maintain the masa’s pleasant texture. Add fresh avocado crema just before serving for the best experience.
FAQs
Can I make the bean filling vegan?
Absolutely! Simply omit the shredded Mexican cheese or replace it with a vegan cheese alternative to keep the filling deliciously dairy-free without sacrificing flavor.
What kind of black beans work best?
Use canned black beans for convenience, ensuring they are well-drained and rinsed to reduce excess sodium. You can also cook dried beans yourself for a fresher taste if you prefer.
Can I use fresh corn instead of frozen?
Yes, fresh corn kernels are fantastic in this recipe and add a lovely sweet crunch when in season. Frozen corn works perfectly too, just be sure to thaw and drain well.
Is it possible to make a larger batch for a party?
Definitely! This recipe scales up easily. Just multiply the ingredients accordingly and bake in batches using multiple mini muffin pans or bake larger tamales following the same filling and dough proportions.
How do I keep the tamale bites from sticking to the muffin tin?
Generously spray your muffin tins with a good-quality nonstick cooking spray or lightly grease them with oil or butter before filling. Letting the bites cool fully before attempting removal also helps preserve their shape.
Final Thoughts
There’s something truly special about serving your friends and family these Mini Tamale Bites with Avocado Crema Recipe — a perfect harmony of spice, creaminess, and texture in every bite. They’re incredibly fun to make and even more fun to eat, making them a new favorite for your appetizer rotation. Give this recipe a try and watch everyone reach for seconds — I guarantee they’ll become your go-to party pleaser in no time!
Print
Mini Tamale Bites with Avocado Crema Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings (approximately 2 tamale bites)
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mini Tamale Bites with Avocado Crema are a delightful and flavorful appetizer featuring a masa dough filled with a savory black bean and corn mixture, baked to perfection, and topped with a creamy avocado crema. These bite-sized treats combine Mexican-inspired spices with fresh ingredients, perfect for parties or snacking.
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 avocado, halved, pitted, and peeled
For the Avocado Crema:
- 1 ripe 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. Heat a large skillet over medium-high heat. Sauté the red onion and minced garlic with 1 teaspoon olive oil for 2-4 minutes until softened. Add ground cumin, chili powder, corn, black beans, salsa, and shredded Mexican cheese. Cook for 5 minutes or until the mixture is hot and well combined. Season with salt and pepper to taste. Remove from heat.
- Mash Avocado for Dough: In a small bowl, add the avocado and mash it well with a fork until smooth. Set aside for use in the masa dough.
- Make Masa Dough: In a large mixing bowl, combine the dried corn masa, ground cumin, baking powder, and salt. Gradually add the warmed vegetable broth while stirring until the mixture achieves a crumbly consistency. Add the mashed avocado and mix by hand thoroughly until a dough forms that is pliable but not sticky.
- Form Masa Shells: Spray mini muffin tins with nonstick cooking spray. Using a tablespoon, scoop portions of the masa dough into your hand and roll into balls. Place each ball into the muffin tin and use a round teaspoon to press a deep indentation in the center, creating a shell for the filling.
- Fill and Bake: Spoon about ½ tablespoon of the hot bean and corn filling into each masa shell indentation. Bake the tamale bites in the preheated oven for 20 minutes. Once baked, allow them to cool for 5-10 minutes. Gently run a small knife around the edges and carefully lift them out of the tins with your fingers.
- Prepare Avocado Crema: While the tamale bites bake, combine the avocado, plain non-fat Greek yogurt, water, cilantro, lime juice, garlic, and salt in a blender or food processor. Puree until smooth and creamy.
- Serve: Spoon 1 to 2 teaspoons of avocado crema onto each tamale bite just before serving to add a fresh, tangy complement to the savory flavors.
Notes
- Use fresh or frozen corn depending on availability and preference.
- For a spicier kick, add extra chili powder or a dash of hot sauce to the filling.
- These tamale bites can be made ahead and reheated in the oven for a few minutes before serving.
- Non-dairy yogurt can be substituted for a dairy-free avocado crema.
- Ensure the masa dough is not too wet; adjust liquid as needed for a pliable dough.
