Best 2 Breakfast Tamales Recipes

In the realm of delectable breakfast options, tamales stand out as a true delight, blending the flavors of corn, savory fillings, and aromatic spices. Originating from Mesoamerica, these culinary wonders have captured the hearts of food enthusiasts worldwide. Our article offers a diverse collection of tamale recipes, each promising a unique taste experience. From the classic Chicken Tamales, bursting with tender chicken and flavorful broth, to the vegetarian-friendly Black Bean and Roasted Poblano Tamales, brimming with smoky roasted poblano peppers and creamy black beans, our recipes cater to various dietary preferences.

For those seeking a spicy kick, the Salsa Verde Tamales, infused with a zesty tomatillo salsa, are sure to tantalize your taste buds. And for a delightful fusion of flavors, the Chorizo and Potato Tamales combine the smokiness of chorizo with the heartiness of potatoes, creating a harmonious balance of textures and flavors. Last but not least, our Sweet Corn Tamales, filled with sweet corn and a touch of cinnamon, offer a delightful treat for those with a sweet tooth. With step-by-step instructions and a comprehensive list of ingredients, our recipes ensure that you can recreate these delectable tamales in the comfort of your own kitchen. So, embark on a culinary journey with us and discover the art of crafting these delectable breakfast tamales.

Here are our top 2 tried and tested recipes!

REAL HOMEMADE TAMALES

Real Homemade Tamales image

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

Ingredients

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

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

TAMALE HASH

Tamale Hash image

Well happy 2013! The success of this recipe depends on how good the tamales are that you use. This a quick and easy hash as it uses leftover Black-Eyed Pea Salsa (Cowboy Caviar) and leftover tamales.

Provided by Debbwl

Categories Breakfast

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1/2 small onion, chopped
1/2 jalapeno pepper, chopped
1 garlic clove, finely chopped
3/4-1 cup black-eyed pea salsa, Black-Eyed Pea Salsa (Cowboy Caviar) (cowboy caviar)
2 tamales, large cut into bite-size pieces (any flavor really good quality tamale works, we like pork)
2 large eggs
1/4 cup cheddar cheese, finely greated
1 tablespoon fresh cilantro, chopped and sprinkled on top
sour cream (optional)

Steps:

Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.

Tips:

Use fresh corn husks. Dried corn husks can be brittle and difficult to work with. If you can't find fresh corn husks, you can soak dried corn husks in warm water for 30 minutes to soften them up.
Make sure the masa dough is not too thick or too thin. The dough should be thick enough to hold its shape, but not so thick that it's difficult to spread. If the dough is too thin, it will be difficult to wrap the tamales.
Be careful not to overcook the tamales. Overcooked tamales will be tough and dry. The tamales are done when the masa dough is cooked through and the filling is heated all the way.
Serve the tamales with your favorite toppings. Some popular toppings include salsa, sour cream, guacamole, and cheese.

Conclusion:

Tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat or vegetables. With a little practice, you can make tamales that are just as good as the ones you get from your favorite Mexican restaurant.