Spicy Chorizo and Egg Tamales with Salsa Verde

Start your day with a flavorful kick! These hearty tamales are filled with spicy chorizo, fluffy scrambled eggs, and melted Monterey Jack cheese, all wrapped in a soft corn husk and topped with a vibrant salsa verde.

Prep Time

30 minutes

Total Time

2 hours

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.38/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

Mexican

Main Ingredient:

Eggs

Mood:

Comfort Food•Spicy

Ingredients

Servings

4cupsMasa Harina(For tamales, preferably Maseca brand)

£3.50

2teaspoonsBaking Powder

£0.10

1teaspoonSalt

£0.02

1cupVegetable Shortening(Or lard)

£1.20

3cupsChicken Broth(Warm)

£1.50

24husksDried Corn Husks(Soaked in hot water for at least 30 minutes)

£4.00

1poundMexican Chorizo(Removed from casing)

£5.00

8largeEggs

£2.50

2tablespoonsMilk

£0.05

4ouncesMonterey Jack Cheese(Shredded)

£1.75

1poundTomatillos(Husked)

£6.00

1wholeJalapeño Pepper(Seeds removed for less heat)

£0.50

0.5mediumWhite Onion(Roughly chopped)

£0.30

0.3cupCilantro(Roughly chopped)

£0.40

1tablespoonLime Juice(Freshly squeezed)

£0.15

2clovesGarlic(Minced)

£0.10

Total Cost

£27.07

£3.38 per serving

Instructions

1.
**Prepare the Masa:** In a large bowl, whisk together the masa harina, baking powder, and salt.
2.
In a separate bowl, beat the vegetable shortening until light and fluffy. Gradually add the dry ingredients to the shortening, alternating with the warm chicken broth, until a soft, slightly sticky dough forms. Beat for 2-3 minutes until the dough is light and airy. The dough should be the consistency of thick cake batter.
3.
**Make the Filling:** Cook the chorizo in a large skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
4.
In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the skillet with the chorizo and scramble until cooked through. Remove from heat.
5.
**Assemble the Tamales:** Lay a soaked corn husk flat on a work surface. Spread about 2-3 tablespoons of masa dough evenly over the husk, leaving about 1 inch of space at the bottom and sides.
6.
Spoon about 2 tablespoons of the chorizo and egg mixture onto the center of the masa. Sprinkle with about 1 tablespoon of shredded Monterey Jack cheese.
7.
Fold the sides of the husk over the filling, then fold up the bottom of the husk to create a sealed packet. If the husk is too small to fully close, use a small strip of another husk to tie it closed.
8.
Repeat with the remaining husks, masa, filling, and cheese.
9.
**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot. Add enough water to the pot to reach just below the steamer basket.
10.
Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa is firm and pulls away easily from the husk.
11.
**Prepare the Salsa Verde:** While the tamales are steaming, make the salsa verde. Place the tomatillos and jalapeño in a saucepan and cover with water. Bring to a boil and cook until the tomatillos are soft and slightly changed color, about 5 minutes. Remove from the water and let cool.
12.
In a blender or food processor, combine the cooked tomatillos, jalapeño, onion, garlic, cilantro, and lime juice. Blend until smooth. Season with salt to taste.
13.
**Serve:** Carefully remove the tamales from the steamer basket. Let cool slightly before unwrapping. Serve warm with a generous spoonful of salsa verde.
14.
Check for doneness: A done tamale should feel firm to the touch and the masa should easily separate from the husk. If the masa is still sticky or wet, continue steaming for another 15-20 minutes.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier salsa verde, leave the seeds in the jalapeño.

You can add other ingredients to the filling, such as diced potatoes, onions, or peppers.

To make ahead, steam the tamales and then refrigerate them. Reheat by steaming for about 15-20 minutes, or until heated through.

Cooking Equipment

Large pot with steamer basket

Mixing bowls

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spicy Chorizo and Egg Tamales with Salsa Verde

Ingredients

Instructions