Tamale Arancini with Chipotle Mayo

Remove the husks from the tamales and crumble them into a large bowl. Discard the husks.

Add the shredded Monterey Jack cheese to the crumbled tamales and mix well to combine.

Shape the tamale mixture into balls, about 1.5 inches in diameter. Firmly press each ball to ensure it holds its shape.

Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.

Roll each tamale ball first in the flour, then dip in the egg, and finally coat thoroughly with the panko breadcrumbs.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the arancini to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy on all sides.

Remove the arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

While the arancini are frying, prepare the chipotle mayo: In a small bowl, combine the mayonnaise, chipotle peppers (finely chopped or pureed), and lime juice. Season with salt and pepper to taste. Mix well.

Serve the tamale arancini hot with the chipotle mayo for dipping.