Tamale hash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | tablespoon | Vegetable oil; (up to 2) |
| ½ | medium | Onion; chopped |
| ½ | cup | Corn kernels; fresh or frozen, (optional) |
| 3 | Tamales; pork, chicken, or other, husked and cut into bite-size chunks, (up to 4) | |
| 2 | Eggs | |
| Red or green chile sauce; warmed | ||
| Chopped tomato | ||
| Chopped green onions | ||
| Crema; créme fraiche, or sour cream | ||
| Grated Cheddar cheese; crumbled Cotija cheese or queso fresco | ||
Directions
Here are some interesting Net finds. The first 4 are from expressnews.com, San Antonio, from various articles.
In a heavy skillet, warm the butter and oil over medium heat. Use the larger amount of oil if the tamales are relatively dry. Add the onion and sauté until very soft. Mix in the corn, if you like. Add the tamale pieces and stir them in gently. It's fine for some of the tamale pieces to disintegrate, but you want to keep a good portion of them in recognizable chunks. Cover the skillet for 2 to 3 minutes to let the mixture steam and heat through, developing a little crust on a few pieces.
Keep the mixture warm while preparing the 2 eggs in your favorite simple style. For this dish, we favor them scrambled or fried sunny-side up. Spoon the tamale mixture neatly onto two plates. Arrange an egg over each and add a generous ladling of sauce. Top with the tomato and green onions, crema, crème fraiche or sour cream and the cheese. Serve immediately.
Makes 2 servings.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Jun 18, 1999, converted by MM_Buster v2.0l.