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Tamale Hash
4
3
1
8
4
tablespoons butter
tablespoons vegetable oil
medium onion, chopped
tamales, any variety, cut into bite−size chunks
eggs
Red or green chile sauce, warmed
Tomatoes and scallions, chopped
Crema or sour cream
Cheddar cheese, grated
In a heavy skillet, warm butter and oil over medium heat. If the tamales are fairly dry, use about a
tablespoon more of oil. Add onion and sauté until very soft. Add tamale pieces and stir them in gently.
Cover the skillet for 2 to 3 minutes to let the mixture steam and heat through, developing a little crust
on a few pieces. Keep the mixture warm while preparing the eggs either sunny−side up or scrambled.
Spoon the tamale mixture onto plates. Arrange an egg over each and add a generous amount of sauce.
Top with the tomato, scallions, crema and cheese. Serve immediately.
Serves 4.
Tamale Hash
362
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