Tamale Arancini with Chipotle Mayo

Transform leftover tamales into crispy, cheesy arancini served with a smoky chipotle mayo. A delicious and creative way to enjoy leftovers!

Prep Time

15 minutes

Total Time

45 minutes

Calories

725 kcal

Difficulty

Easy

Equipment

5 items

Cost

£2.35/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Ingredients

Servings

4largeLeftover Tamales(Any filling works - pork, chicken, cheese, or vegetarian)

£4.00

0.5cupAll-Purpose Flour

£0.15

2Eggs(Lightly beaten)

£0.60

1cupPanko Breadcrumbs

£0.75

0.5cupShredded Monterey Jack Cheese(Or any cheese that melts well - Oaxaca, cheddar, etc.)

£1.20

3cupsVegetable Oil(For frying)

£1.00

0.5cupMayonnaise

£0.40

1Chipotle Peppers in Adobo Sauce(Adjust to your spice preference)

£0.60

1teaspoonLime Juice

£0.10

to tasteSalt

to tastePepper

£0.60

Total Cost

£9.40

£2.35 per serving

Instructions

1.
Remove the husks from the tamales and crumble them into a large bowl. Discard the husks.
2.
Add the shredded Monterey Jack cheese to the crumbled tamales and mix well to combine.
3.
Shape the tamale mixture into balls, about 1.5 inches in diameter. Firmly press each ball to ensure it holds its shape.
4.
Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.
5.
Roll each tamale ball first in the flour, then dip in the egg, and finally coat thoroughly with the panko breadcrumbs.
6.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
7.
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.
8.
Remove the arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
9.
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.
10.
Serve the tamale arancini hot with the chipotle mayo for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

725 kcal / 3033 kJ

Carbs

48g

18% of RDA

Fat

51g

73% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra flavor, add finely chopped cilantro or green onions to the tamale mixture.

If you don't have a deep fryer, you can pan-fry the arancini in a skillet with a generous amount of oil, turning them frequently to ensure even browning.

Adjust the amount of chipotle peppers in the mayo to control the level of spiciness. Start with a small amount and add more to taste.

These arancini are best served immediately while hot and crispy. They can be reheated in the oven, but they will not be as crispy as when freshly fried.

Cooking Equipment

Large bowl

Shallow dishes

Deep fryer or large pot

Slotted spoon

Paper towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add finely chopped cilantro or green onions to the tamale mixture.

If you don't have a deep fryer, you can pan-fry the arancini in a skillet with a generous amount of oil, turning them frequently to ensure even browning.

Adjust the amount of chipotle peppers in the mayo to control the level of spiciness. Start with a small amount and add more to taste.

These arancini are best served immediately while hot and crispy. They can be reheated in the oven, but they will not be as crispy as when freshly fried.

Tamale Arancini with Chipotle Mayo

Ingredients

Instructions