Eggs & Tamale Breakfast
1 lb corn, grilled
2/3 cup Masa de Harina
1.5 oz Monterey Jack cheese, shredded
1.5 Tbsp olive oil
1/4 tsp Salt
1/2 Tbsp evaporated cane sugar
2 oz cottage cheese
4 each corn husks, dried
4 each eggs, whole
4 oz salsa verde
1 lb Rattlesnake beans
4 oz asparagus
2 oz carrots
4 oz radish
4 oz arugula
- Submerge dried corn husks in hot water to rehydrate.
- Shuck corn and cook on a hot grill until nicely charred. Remove corn from the cob. Note: the 1 pound of corn needed is after it has been removed from the cob.
- To make tamale dough, mix together grilled corn, Masa de Harina, Monterey Jack cheese, olive oil, salt, evaporated cane sugar, and cottage cheese and place in a food processor. Puree.
- Divide tamale dough into 4 equal portions and wrap each with a rehydrated corn husk.
- Steam tamales for 45 minutes. Remove from steamer and allow to cool slightly.
- Unwrap tamale and place in a non-stick pan over medium-high heat until tamale has browned well on both sides.
- Combine arugula with sliced carrots, sliced radish, and grilled asparagus cut into 1-inch pieces.
- Plate tamale and serve with an over-medium egg, salsa verde, Rattlesnake beans, and arugula side salad.
Tip: The tamales can be made ahead of time. Once steamed, they will keep in the fridge for one week, or you can freeze them for up to 2 months.