Mexican cuisine is well-known for its vibrant flavors, bold spices, and comforting dishes. One of the most iconic traditional foods in Mexican culinary culture is the tamale. Tamales have been a staple food in Mexico for centuries, dating back to ancient Mesoamerican cultures. They were originally prepared by indigenous groups such as the Aztecs and Mayans, who used them as portable meals for warriors and hunters. Over time, tamales have evolved into a beloved dish that varies widely in preparation and ingredients across Mexico and Latin America.
Our Filling Mexican Breakfast Tamales are a twist on the classic tamale recipe, incorporating popular breakfast ingredients such as eggs, potatoes, cheese, and ground beef. This combination creates a hearty and satisfying dish that is perfect for starting the day with energy and flavor. Traditionally, tamales consist of masa (a dough made from corn) filled with either sweet or savory ingredients, all wrapped in corn husks and steamed to perfection. Our breakfast tamales maintain this traditional preparation method while introducing elements that give them a morning-friendly appeal.
What makes this recipe special is the combination of flavors and textures. The masa provides a soft and slightly sweet base, while the ground beef adds a savory, satisfying depth of flavor. The potatoes give the filling a hearty texture, and the eggs add richness and a boost of protein. Monterey Jack cheese melts into the mixture, adding a creamy and slightly tangy taste that complements the other ingredients. A generous helping of freshly made red salsa adds a spicy, zesty touch that enhances the overall dish. When everything comes together, the result is a tamale that is both filling and packed with contrast—from the soft masa to the flavorful filling.
Tamales are often associated with special occasions, such as Christmas, Dia de los Muertos (Day of the Dead), and family gatherings. However, they also make for a great everyday meal when prepared in batches and stored for later use. Our Mexican Breakfast Tamales are ideal for meal prepping, as they can be made ahead of time and easily reheated for a quick and delicious breakfast throughout the week.
Steaming tamales is an essential part of the cooking process. This method ensures that the masa becomes perfectly tender while allowing the flavors of the filling to meld beautifully. Traditionally, a tamale steamer is used, but improvisations with a regular pot and a steaming rack can also work. The key is to arrange the tamales upright and allow enough steam circulation to cook them evenly.
Finally, serving these Mexican Breakfast Tamales with sour cream and extra salsa makes for a well-rounded dish. The creaminess of the sour cream balances the spice of the salsa, creating a bite that is both creamy and zesty. While these tamales are fantastic as they are, feel free to experiment by adding ingredients like chorizo, sautéed onions, or roasted peppers to customize the filling to your taste.
Whether you’re looking to try something new for breakfast or want to explore an essential Mexican tradition in a unique way, these Filling Mexican Breakfast Tamales are sure to impress. With their bold flavors, satisfying texture, and rich history, they bring comfort and authenticity to your table. Enjoy them with a cup of café de olla (Mexican spiced coffee) for a truly authentic experience!
Filling Mexican Breakfast Tamales
Ingredients
- 1 batch tamale masa - homemade
1 pound ground beef (minced beef)
4 medium potatoes - peeled
6 medium eggs - slightly beaten
1 tablespoon ground black pepper
1 tablespoon garlic salt
1 teaspoon garlic powder
6 ounces Monterey Jack cheese - cut into strips about 2-inch long- 30 pieces Corn husks
1 cup salsa
¼ cup sour cream - for garnish
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.
- In a medium pot, add water half the way and bring to a boil. Add 1 tablespoon of salt.
- Cut the potatoes into 1-inch squares and add to the boiling water. Reduce heat to medium-high. Cook for 10 minutes. Drain and set aside.
- Using a large skillet, put the beef to cook until well done. Add the beaten egg and cook for an additional 4 minutes. Add the potatoes and sprinkle with black pepper, garlic salt and garlic powder. Cook for another 10 minutes, stirring occasionally, do not stick to the skillet. Set aside.
- Remove some of the corn husks from the water, squeezing the water out well. Place on your working area.
- 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.
- Place 2 tablespoons of beef mixture on top of the right side of the tamale dough. Add 1 slice of the cheese and top with fresh 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 about 1 ½ to 2 hours, checking every 15 minutes to see if ready.
- Your tamales are ready when you take out and let sit for 5 minutes, then remove the husk; if it peels off without tamale masa sticking, then this is ready.
