If you love tamales but not the time it takes to make them, these Mini Tamale Bites are the answer. They have all the flavor you’re craving, tender masa, savory shredded meat, and a little kick from enchilada sauce, baked into perfectly portioned bites. No soaking corn husks, no steaming, just mix, fill, and bake.
They’re great for parties, game day spreads, or even a fun weeknight dinner. You can use shredded beef, pork, or chicken, which makes this a smart way to use up leftovers. Top them with cotija and fresh cilantro and serve warm for a bite that’s simple but packed with flavor.
Helpful Tips
- Cook the filling until thick. Let the meat and enchilada sauce simmer until the liquid cooks off. This keeps the masa cups from getting soggy.
- Press the masa evenly. Press the masa out into a square 1/2 inch thick throughout. This helps them cook consistently.
- Let them cool before removing. Give the cups 5 to 10 minutes to set up after baking.
You Might Also Like
Mini Tamale Bites
Ingredients
- 1/2 pound beef, pork, or chicken cooked, shredded
- 1 tablespoon cooking oil
- 1/4 cup onion chopped
- 1 clove garlic minced
- 3/4 cup red enchilada sauce
- cotija and cilantro for garnish
For the cups:
- 1 cup masa corn flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 3/4 cup warm water
Instructions
- Preheat the oven to 350° F(175°C). Spray a mini muffin tin with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the oil. Once hot, saute the onion and garlic for 2-4 minutes. Add the shredded meat and enchilada sauce. Stir to combine. Lower the heat and simmer until all the liquid in rendered out, about 10 minutes.
- Meanwhile, mix the masa, baking powder, salt, and cumin together in a bowl. Add the water and mix to a crumbly consistency.
- Lay out a piece of plastic wrap. Form the masa into a block, about 1/2” high on the plastic wrap. Cut it into 16 squares. Set the squares on the baking sheet.
- Bake for 20 minutes, until firm and starting to brown.
- Cool for 5-10 minutes then top with the enchilada mixture.
- Garnish with crumbled cotija and cilantro. Serve warm.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.