Breakfast Tamales Recipes
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
SCRAMBLED EGGS WITH TAMALES
We love breakfast food at our house and this sounds like a simple good one. Found in All Time Family Favorites - Breakfast & Brunch.
Provided by Vicki Butts (lazyme)
Categories Breakfast Casseroles
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350F.
- 2. Drain tamales, reserving 1/2 of sauce from can.
- 3. Remove paper wrappings from tamales; place tamales in single layer in 10 X 6-inch baking dish.
- 4. Cover with reserved sauce. Bake 10 minutes or until heated through.
- 5. Whisk eggs, milk and salt in medium bowl. Set aside.
- 6. Melt butter in large skillet over medium heat.
- 7. Add tomato, onion and chilies.
- 8. Cook 2 minutes or until vegetables are heated through.
- 9. Add egg mixture. Cook, stirring gently, until eggs are soft set.
- 10. Remove tamales from oven.
- 11. Spoon eggs over tamales: sprinkle with cheese.
- 12. Broil 4 inches below heat 30 seconds or just until cheese melts.
BREAKFAST TAMALES
This one comes from the San Juan Capistrano historical society cookbook.
Provided by Lynnda Cloutier
Categories Eggs
Number Of Ingredients 7
Steps:
- 1. Split in half the tamales and cover bottom of 13 x9 inch pan.
- 2. Spread chili over tamales. Add peppers, onion, olives to tamales. Chill.
- 3. Scramble eggs and spread on top., then the shredded cheese. Bake in a 350 oven for 45 minutes. Feeds 12 people,Lois Miner
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EASY TAMALES RECIPE | MEXICAN PLEASE
From mexicanplease.com
4.6/5 (41)Calories 832 per servingTotal Time 2 hrs
- Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. You can use a bowl or plate to keep them submerged if they float to the surface.
- To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
- Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
- Add half of the masa dough to the fat and combine using the hand mixer on medium speed. Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. I usually end up using my hands to give it a final mix.
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- Eggs and Salsa. Tamales are already delicious on their own, but it also couldn’t hurt to dress them up with a few toppings. A simple topping of fried eggs will give your tamale that rich, umami flavor.
- Cilantro Rice. Rice is a staple in Mexican cuisine, and yes, it pairs well with tamales, especially ones with meat fillings. For more flavor, cook your rice in chicken broth instead of water.
- Black Bean Soup. Black bean soup is a staple in Mexican cuisine, so it makes sense to pair it with your tamales. It’s hearty, creamy, and also nutritious!
- Fresh Fruit. Sometimes, all you need is a simple bowl of fresh fruit to elevate your meal. Fruits are refreshing, sweet, juicy, and make a nice palate cleanser to your rich dish.
- Jicama Slaw. Jicama slaw is crisp, sweet, and downright delightful. The crunch from the jicama adds a wonderful contrast to the spongy tamale. And, it’s a very simple dish to make, to boot.
- Mexican Cornbread. Mexican cornbread is oozing with chiles, cheddar cheese, and of course, sweet corn. The combination of sweet, salty, savory, and spicy gives it so much flavor!
- Corn Chowder. Corn chowder is sweet, creamy, and oh so buttery. Its richness makes it a great side dish to tamales. You can customize it to suit your tamales by adding meats and other veggies such as pork, fish, chicken, and potatoes.
- Mexican Crema. This thickened cream makes the perfect topping to your tamales. It’s got a hint of tanginess too, which adds another dimension to your meal.
- Chilled Avocado Soup. Avocados are so rich and creamy on their own, but you can still take them a step higher by turning them into a chilled velvety soup.
- Mexican Street Corn. The elote is a popular street food in Mexico. It is grilled corn on the cob, but elevated with more flavorful ingredients. It’s delicious, hearty, and pairs wonderfully with tamales!
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3.8/5 (14)Total Time 50 minsCategory BreakfastCalories 317 per serving
- In a saucepan over medium heat, add chicken and enough water to cover. Bring to a boil, skimming scum that may float on top. When broth has cleared, season with salt and pepper to taste.
- Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through. Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.
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