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
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 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.
