Savory Breakfast Tamales with Pork
Start your day with these hearty breakfast tamales, featuring tender braised pork enveloped in masa, accompanied by fresh pico de gallo and a drizzle of creamy cotija topping. Perfect for brunch gatherings or a unique breakfast treat, these tamales blend traditional flavors with a modern twist to satisfy your cravings.
ingredients
- 2 cups masa harina
- 1 ½ cups chicken broth
- ½ cup lard or vegetable shortening
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups cooked and shredded pork (braised with spices)
- 1 cup pico de gallo (fresh tomatoes, onions, cilantro, lime juice)
- ½ cup crumbled cotija cheese
- ½ cup sour cream or Mexican crema
- Optional: hot sauce for serving
steps
- 1.
In a large bowl, mix masa harina, baking powder, and salt.
- 2.
In a separate bowl, cream lard until fluffy, then add chicken broth gradually, mixing until smooth.
- 3.
Combine lard mixture with masa until a soft dough forms. If too dry, add more broth a tablespoon at a time.
- 4.
Spread about 2-3 tablespoons of masa dough onto a soaked corn husk, leaving space for filling.
- 5.
Spoon a portion of the braised pork onto the masa, then fold the husk and secure with a piece of string or another husk.
- 6.
Repeat until all ingredients are used.
- 7.
Place tamales upright in a steamer pot and steam for about 1 hour, or until masa is firm and no longer clings to the husk.
- 8.
While tamales steam, prepare your pico de gallo and set aside.
- 9.
Once ready, serve tamales topped with pico de gallo, a drizzle of sour cream or crema, and crumbled cotija cheese. Add hot sauce if desired.
