Mini Tamales
by Sommer Collier — last updated on Oct 8, 2025 
These easy “cheater” zesty Mini Tamales are perfect for sharing, and this recipe is a sure hit for all your game-day gatherings and holiday parties!
Sommer’s Recipe Notes
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.
Why You’ll Love This Mini Tamales Recipe
- Huge time saver – Compared to traditional tamales, this recipe cuts the time in half! The prep work is much quicker, and so is the cooking time.
- Meal-prep greatness – Honestly, make sure to make A LOT of these mini tamales, because they’re amazing for planning ahead meals.
- Customizable – Fill these mini tamales with your favorite meat, whether it’s pork, chicken or beef.
These mini tamales are seriously the perfect party appetizer. So what are you waiting for?!
Ingredients and Tips
- Meat – For these mini tamales, you can use your preferred meat whether it’s shredded beef, pork or chicken.
- Vegetables – You’ll need chopped onion and garlic.
- Masa
- Spices and herbs – You will need ground cumin, fresh thyme leaves and a chopped chipotle pepper.
- Sour cream – Use a thick, regular sour cream.
- Masa – For both the filling and masa shell you will need masa aka corn flour.
- Queso fresco – For the garnish, use crumbled queso fresco.
Recipe Variations and Dietary Swaps
- Cheese – Swap the queso fresco with shredded cheddar, Monterey Jack or a spicy jalapeño cheese.
- Vegetarian – Make these vegetarian by replacing the meat with sauteed mushrooms or zuchinni.
- Other protein – Instead of the classic meats, use ground turkey or cooked crumbled chorizo.
How To Make Mini Tamales
Tip for Success – Let the baked tamale bites cool in the pan for several minutes before attempting to get them out. Messing with them while warm can cause the corn bottom to crumble.
Find the full Mini Tamales recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Mini Tamales should be stored in an airtight container in the refrigerator. They will keep in the fridge for up to 5 days. They’re best enjoyed at room temperature.
- Freezing Leftovers – 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.
- Reheating Leftovers – Reheat leftover mini tamales in the oven at a low temperature.
Serving Suggestions
Serve these delicious mini tamale bites with crumbled queso freso and a dash of freshly squeezed lime juice. You can also enjoy these with my Holy Guacamole Recipe, Roasted Tomato Salsa or a drizzle of simple crema.
Mini Tamales 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.
Notes
Nutrition
Frequently Asked Questions
Yes! You can assemble these ahead of time and store in the refrigerator before baking.
Ah, that’s crucial. Make sure to grease the pan really, really well to avoid the masa shell from sticking.
Yep! You can find that in specialty Latin stores and it’s definitely a great time saver.
oh dear..what a time saver…my mom would adore this as she works her tail off each year making tamales…me, I make small batches…lol great time saver, I agree time…is always my downfall..
sweetlife
I LOVE this idea…the time-saving aspect, the presentation, the flavors and spice…perfect! These little tamales are a big winner!
They look beautiful. What a great appetizer for a Mexican themed party. I love those canned chipotle peppers in adobo sauce. I dunk my tortilla chips in that leftover sauce. MMMMMMMMM
I learned a good lesson about how long tamales take earlier this year. They are worth it, but you really do HAVE TO HAVE THE TIME!!!
This twist makes sense and should work well for holiday entertaining.
Jason
Charmingly efficient I think ;) These are smart and they have to be yummy! Thanks for a great idea – I will have this in mind, next time I'm staring at roast leftovers…
I agree, time is a precious commodity that I certainly could use more of.
What delicious little tamale bites…and so much easier than making the old fashioned kind!
I was thinking about these today and thought what a great basic idea this is to work with to update the party quiche thing. You could probably convert the idea easily to vegetarian too with a savory sweet potato filling or even a soft cheese and roasted chili mixture.
This looks like lots of fun! I´m mexican and have never seen a "tamal" like this.
Mmmm… tamales are a family tradition for me. What a great take on the classic! Love that they can be made fast and are good for serving at parties!
great article, just stumbled onto this blog and looks good so far
the-food-place
Sommer, I love this and how easy it is to make! Full of flavors, I'm sure they were a hit. I hear you on the time. It's precious.
These are perfect party fare, very creative, full of good flavors and great looking. I'm planning my Halloween feast as well, thanks for sharing;)