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Nutrition Facts
Serving Size 98 g
(Approx. 12 Servings)
Amount Per Serving
Calories 260 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 450 mg 19%
Total Carbohydrate 19 g 6%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 9 g
Vitamin A 10% Iron 2%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tamale Bites

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
12  People


Recipe makes 12 Servings

2 cup(s) Maseca
1/3 cup(s) vegetable shortening
1 1/2 Tsp salt
1 1/2 Tsp ground cumin
1/4 cup(s) cold water, as need
1 Lb Chorizo de San Manuel Chorizo
1 cup(s) H-E-B Mi Comida Queso Tipo Oaxaca Rallado, or any mild melting cheese
1 cup(s) sour cream
1/4 cup(s) cilantro, minced
1 Tbsp lime juice
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Preheat oven to 375ºF. Spray two 12-cup muffin tins with non-stick spray. Set aside.
Combine Maseca, shortening, salt and cumin in a large bowl. Using a handheld or stand mixer, beat dough on low speed until a ball forms (if dough is too dry, add a small amount of cold water). Set aside.
Cook chorizo in a large skillet over medium heat until cooked through. Remove from heat and set aside.
Using a scoop or a spoon, form dough into about 24 small balls and place in prepared muffin tins. Flatten dough with your fingers to form small cups.
Spoon cooked Chorizo into dough cups and top with cheese. Bake 35 to 40 minutes or until dough is cooked through.
Mix sour cream, cilantro and lime juice in a bowl then transfer to a plastic sandwich bag.
Cut 1 corner of bag and pipe a small dollop of sour cream onto each tamale bite. Top with more cilantro and serve.



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