These breakfast tamales pack ground beef, egg, potato, and Monterey Jack into a steamed masa shell — one tamale does real work as a morning meal. The recipe makes 30, so you’re cooking once and eating well for several days. If you’ve never made tamales before, the process is slower than most breakfasts but not difficult, and the payoff is a freezer stash of something genuinely filling.
The short version of why this works
Two things matter here. First, the corn husks need a full soak — at least 30 minutes in hot water, longer if you can manage it. Stiff husks crack when you fold them, and a cracked husk lets steam escape unevenly, which gives you dry, dense masa on one side. Second, the beef filling needs to be fully cooked and fairly dry before it goes into the tamale. Excess moisture from the meat or potatoes will make the masa gummy and prevent it from setting cleanly. Cook the filling until there’s no pooling liquid in the pan, then let it cool slightly before assembling — hot filling softens the masa and makes spreading harder. Get those two things right and the rest is just assembly.
Storage and reheating
Cooked tamales keep in the fridge for up to 4 days in an airtight container or wrapped tightly in foil. For longer storage, freeze them individually on a baking sheet first, then transfer to a zip bag — they’ll hold well for up to 3 months. Reheat from the fridge by steaming for 10–12 minutes, or wrap in a damp paper towel and microwave for 90 seconds, flipping once. From frozen, steam for 20–25 minutes without thawing first. The microwave works fine for a single tamale on a weekday morning — skip the sour cream garnish until after reheating, not before.
Troubleshooting
- Masa sticks to the husk and tears when you unwrap it: The tamale is undercooked. A properly steamed tamale releases cleanly from the husk. Put it back in the steamer for another 10–15 minutes and test again.
- Filling falls out during assembly: The masa layer is too thin or wasn’t spread close enough to the center. Use a full 2 tablespoons of masa and leave a thicker border on the folding edge — the filling needs masa on all sides to stay contained after folding.
- Tamales come out dense and heavy: The masa itself is the likely culprit. If you’re using a homemade masa, it needs enough fat (lard or shortening) beaten in until a small ball floats in a glass of water. Under-beaten masa produces a brick-like texture regardless of steaming time.
- Cheese disappears into the filling: Monterey Jack melts fast. If you’re not getting distinct cheesy pockets, try a sharper cheese with a higher melt point — a mild cheddar holds its shape slightly better and costs less. Skip the fancy cheese aisle entirely if budget is tight; it still works.
- Uneven cooking — some tamales done, others still wet: The tamales touching the steamer walls cook faster. Pack them upright and snugly so they support each other, open end up, and keep the heat at a steady low simmer rather than a rolling boil. Lifting the lid repeatedly drops the temperature and adds 10–15 minutes to your cook time.
Mexican Breakfast Tamales With Beef, Egg & Potato
Equipment
Ingredients
- 4 cups prepared tamale masa - about 2 lbs / 900g, homemade or store-bought
1 pound ground beef - minced beef, about 450g
4 medium potatoes - peeled
6 medium eggs - slightly beaten
1 tablespoon salt - for boiling potatoes
1 teaspoon ground black pepper
1 tablespoon garlic salt
1 teaspoon garlic powder
6 ounces Monterey Jack cheese - cut into 30 strips about 2 inches (5cm) long, about 170g- 30 pieces corn husks
- 1 cup red salsa - homemade or store-bought, 240ml
¼ cup sour cream - for garnish, about 60g
Instructions
- Put the corn husks in the sink with hot water and let soak for 30 to 60 minutes. The longer the better. Make sure the water does not drain out.30 pieces corn husks
- In a medium saucepan, add water halfway and bring to a boil. Add 1 tablespoon of salt (this salt is for the boiling water and is not absorbed into the potatoes in full).1 tablespoon salt
- Cut the potatoes into 1-inch (2.5cm) cubes and add to the boiling water. Reduce heat to medium-high. Cook for 10 minutes. Drain and set aside.4 medium potatoes
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and no pink remains, about 8–10 minutes. Drain excess fat if needed. Add the beaten eggs and stir continuously for about 4 minutes until the eggs are fully cooked and scrambled into the beef mixture. Add the potatoes and sprinkle with black pepper, garlic salt, and garlic powder. Cook for another 10 minutes, stirring occasionally to prevent the mixture from sticking to the skillet. Set aside and allow to cool slightly.1 pound ground beef, 6 medium eggs, 4 medium potatoes, 1 teaspoon ground black pepper, 1 tablespoon garlic salt, 1 teaspoon garlic powder
- Remove some of the corn husks from the water, squeezing the water out well. Place on your working area.30 pieces corn husks
- Add water to the tamale steamer to the water line, boil over high heat, and then reduce heat to a low simmer.
- Using the wide part of the corn husk, spread about 2 tablespoons of masa dough over the corn husk. The corn husks’ wide part should be towards you. Spread it out evenly leaving about 1 inch off the left side for room to fold.4 cups prepared tamale masa, 30 pieces corn husks
- Place 2 tablespoons of beef mixture on top of the right side of the tamale dough. Add 1 strip of the cheese and top with fresh red salsa.6 ounces Monterey Jack cheese, 1 cup red salsa
- Start folding the tamale by folding the right side over to the left and rolling it under, then take the pointed end of the husk and fold that inward and roll the tamale the rest of the way until you can no longer roll.
- When you are finished rolling all of the tamales, place them in the tamale steamer standing up along the side of the pot. Top with the corn husks and steam for 1½ to 2 hours, checking the water level every 30 minutes and adding more hot water as needed. Check for doneness after 1½ hours.
- To test for doneness, remove one tamale from the steamer and let it rest for 5 minutes. Carefully peel back the corn husk — if the masa pulls away cleanly without sticking, the tamales are done. If masa clings to the husk, re-wrap and steam for another 15 minutes.
- Serve tamales with sour cream on the side.1/4 cup sour cream
Notes
Nutrition
Common questions
Can I use a different ground meat instead of beef?
Yes — ground pork or ground turkey both work in this filling. If you use ground turkey, cook it to an internal temperature of 165°F (74°C) and expect slightly less fat in the pan, so add a small splash of oil to keep the mixture from drying out.
What can I use instead of Monterey Jack cheese?
Mild cheddar, Colby, or any semi-firm melting cheese works fine. Even a basic store-brand shredded Mexican blend does the job — the cheese is inside the tamale, so a premium variety makes no noticeable difference.
Do I need a proper tamale steamer?
No. A large pot with a steamer basket or a metal colander set over an inch of simmering water works. The key is keeping the tamales upright and off the water — a crumpled ball of foil at the bottom of the pot can prop them up if needed.
Can I make the filling the night before?
Yes, and it actually helps. Cold filling is firmer and easier to portion onto the masa without sliding around. Store it covered in the fridge overnight and assemble the tamales the next morning.
My masa dough came out too stiff to spread — how do I fix it?
Add warm broth or water one tablespoon at a time and mix until it spreads like thick peanut butter. Masa stiffens as it sits, so if you mixed it ahead of time, it almost certainly needs a little liquid worked back in before assembly.
Can I skip the salsa inside and just serve it on the side?
Absolutely — putting the salsa inside adds moisture to the filling, which can make assembly messier and occasionally makes the masa wetter than ideal. Serving it on the side gives you more control, and you can use whatever jarred salsa is already open in your fridge.
If you liked this one
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- Golden Colombian Beef Empanadas
- Puerto Rican Pork Pasteles
- Spicy Beef Stuffed Peppers
