These easy tamale cakes are flavorful, festive, and a perfect party appetizer! My mom and I make them for parties because they are addictively sweet and spicy, and they are much easier to eat than a full-size tamale in a husk. Masa harina is corn flour, so look for it in the baking or ethnic food aisle of your grocery store. I recommend wearing gloves to avoid skin irritation from the jalapeños, but regardless, be sure to wash your hands thoroughly before touching anything else— especially your eyes!

Make-Ahead Tip: The tamale dough can be made in advance, pre-formed, and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. You can pan-fry directly from the refrigerator or freezer.

Reprinted with permission from Chloe Flavor: Saucy, Crispy, Spicy, Vegan