Mexican Breakfast Tamales With Beef, Egg & Potato
These Mexican breakfast tamales are filling breakfast you can serve when you try something new. This Mexican dish is so easy to make and you can try it with this recipe.
Equipment
Tamale steamer (or large stockpot with steamer insert)
Large skillet (12-inch / 30cm)
Medium saucepan
Large mixing bowl for masa
Instant-read thermometer
Cutting board and sharp knife
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
Storage: Refrigerate cooked tamales in an airtight container for up to 4 days. Freeze individually on a baking sheet, then transfer to a zip-top bag for up to 3 months.
Reheating: Steam refrigerated tamales for 10–12 minutes or microwave wrapped in a damp paper towel for 90 seconds, flipping once. From frozen, steam for 20–25 minutes without thawing.
Make-Ahead: Assemble tamales up to 24 hours before steaming — cover the tray tightly with cling film and refrigerate. Add 10 minutes to the steaming time if cooking straight from the fridge.
Substitutions: Ground pork or ground turkey both work. Turkey has less fat, so add a splash of oil to prevent drying. Mild cheddar or Colby can replace Monterey Jack.
Pro Tip: Cook the beef filling until there is no pooling liquid in the pan, then let it cool slightly before assembling — hot filling softens the masa and makes spreading much harder.
Nutrition
Serving: 1servingCalories: 101kcalCarbohydrates: 6gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 50mgSodium: 581mgPotassium: 204mgFiber: 1gSugar: 1gVitamin A: 146IUVitamin C: 6mgCalcium: 58mgIron: 1mg
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