There’s something undeniably joyful about taking a beloved comfort food and transforming it into a shareable appetizer. These Mini Tamale Bites with Avocado Crema do exactly that capturing the soul of traditional tamales while making them approachable, elegant, and perfect for modern entertaining. Whether you’re hosting a game-day spread, planning a holiday appetizer menu, or just craving something warm and satisfying, this recipe delivers bold flavor in every bite.
Inspired by classic Mexican tamales but baked in a mini-muffin format, these tamale bites skip the long wrapping process while keeping all the savory goodness. The rich corn masa base is paired with a lightly spiced filling and finished with a cool, creamy avocado crema that balances heat and richness beautifully.
Table of Contents
Mini Tamale Bites with Avocado Crema
Prep Time: 25 minutes
Cook Time: 18 minutes
Total Time: 43 minutes
Servings: 24 mini tamale bites
Calories: ~110 per bite
Ingredients
For the Tamale Bites
- 1 cup masa harina
- 3/4 cup warm chicken or vegetable broth
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 cup cooked shredded chicken (or beef, pork, or beans)
- 1/2 cup shredded Monterey Jack or Oaxaca cheese
For the Avocado Crema
- 1 ripe avocado
- 1/3 cup sour cream or Mexican crema
- 1 tablespoon fresh lime juice
- 1 small garlic clove
- Salt to taste
- 2–3 tablespoons water (to thin)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
- In a mixing bowl, whisk together masa harina, baking powder, salt, cumin, and smoked paprika.
- Add warm broth and melted butter, stirring until a smooth, thick batter forms.
- Fold in shredded chicken and cheese until evenly distributed.
- Spoon about 1 tablespoon of batter into each mini muffin cavity, pressing lightly.
- Bake for 16–18 minutes, or until the tops are set and lightly golden.
- While baking, blend all avocado crema ingredients until smooth and pourable.
- Cool tamale bites slightly, then drizzle or dollop with avocado crema before serving.
Substitutions & Dietary Swaps
These Mini Tamale Bites with Avocado Crema are incredibly adaptable. Swap shredded chicken for seasoned black beans or lentils for a vegetarian option. Use dairy-free butter and plant-based sour cream to make the recipe fully vegan. For a gluten-free appetizer (masa harina is naturally gluten-free), just ensure all packaged ingredients are certified gluten-free.
Chef’s Pro Tips
- Use warm broth to hydrate the masa properly for a tender crumb.
- Don’t overfill the muffin tin these rise slightly while baking.
- Pipe the avocado crema using a squeeze bottle for a professional finish.
Make Ahead, Storage & Reheating
The tamale bites can be baked up to two days ahead and stored in an airtight container in the refrigerator. Reheat in a 350°F oven for 6–8 minutes. The avocado crema is best made fresh but can be stored with plastic wrap pressed directly onto the surface for up to 24 hours.
Troubleshooting & Common Mistakes
If your tamale bites feel dry, the masa may need more liquid masa harina brands vary. Add broth one tablespoon at a time until the texture resembles thick hummus. If they stick to the pan, allow them to cool for 5 minutes before removing.
Flavor Pairings & Serving Suggestions
Serve these Mini Tamale Bites with Avocado Crema alongside Southern Banana Cobbler.
Mini Tamale Bites with Avocado Crema
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
- In a mixing bowl, whisk together masa harina, baking powder, salt, cumin, and smoked paprika.
- Add warm broth and melted butter. Stir until a smooth, thick batter forms (it should resemble thick hummus). If it feels dry, add 1 tablespoon broth at a time.
- Fold in shredded chicken and cheese until evenly distributed.
- Spoon about 1 tablespoon of batter into each mini muffin cavity and gently press to level.
- Bake for 16–18 minutes, or until set and lightly golden at the edges. Cool 5 minutes before removing.
- Make the avocado crema: blend avocado, sour cream (or crema), lime juice, garlic, and a pinch of salt until smooth. Add water 1 tablespoon at a time until drizzle-able.
- Serve warm tamale bites topped with a dollop or drizzle of avocado crema.
Notes
Frequently Asked Questions
Can I freeze mini tamale bites?
Yes. Freeze without crema for up to 2 months. Reheat in the oven.
What’s the best filling?
Shredded chicken with mild seasoning works best, but barbacoa or beans are excellent.
Are these spicy?
They’re mild as written. Add jalapeños or chili powder for heat.
Can I make them dairy-free?
Absolutely! use plant-based butter and crema alternatives.
Do I need corn husks?
No husks required! this recipe skips them entirely.
Conclusion
These Mini Tamale Bites with Avocado Crema prove that big flavor can come in small packages. They’re festive, flexible, and guaranteed to disappear fast at any gathering. Give them a try, share them with friends, and don’t forget to explore more bold appetizer ideas right here.
For more on corn-based dishes and masa harina, visit the USDA for ingredient guidance and food safety tips.