Breakfast Tamales with Salsa Verde

These breakfast tamales were inspired by a pre-dawn visit to a Mexico City market, where vendors were selling steaming bundles to workers starting their day. Intrigued by the morning variation filled with eggs instead of traditional meats, I learned to make them from a local grandmother. While time-intensive, these tamales freeze beautifully, providing an incredibly satisfying grab-and-heat breakfast option for busy weekdays.

Ingredients

For the dough:

• 2 cups masa harina
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 2/3 cup lard or vegetable shortening
• 1 1/2 cups chicken broth, warm

For the filling:

• 1 tablespoon vegetable oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 6 large eggs, lightly beaten
• 1/2 cup queso fresco, crumbled
• 2 tablespoons cilantro, chopped
• Salt and pepper to taste

For assembly:

• 16 corn husks, soaked in hot water for 1 hour
• 1 cup salsa verde (homemade or store-bought)
• Mexican crema or sour cream, for serving
• Additional salsa verde, for serving

Instructions

1. For the dough: In a large bowl, mix masa harina, baking powder, salt, and cumin.
2. In a separate bowl, beat lard or shortening until fluffy, about 3 minutes.
3. Gradually add masa mixture to the fat, alternating with warm broth, until well combined.
4. Continue beating until dough is light and has the consistency of soft peanut butter.
5. For the filling: Heat oil in a skillet over medium heat. Sauté onion, garlic, and poblano until softened.
6. Add beaten eggs and cook, stirring frequently, until just set but still moist.
7. Remove from heat and stir in queso fresco and cilantro. Season with salt and pepper.
8. To assemble: Drain corn husks and pat dry. Lay one flat with wide end facing you.
9. Spread about 3 tablespoons of masa dough in the center of the husk, leaving a border on all sides.
10. Place 2 tablespoons of egg filling down the center of the dough.
11. Top with 1 teaspoon of salsa verde.
12. Fold one side of the husk over the filling, then fold the other side over. Fold the narrow end up.
13. Place tamales upright in a steamer basket over simmering water.
14. Steam for 60-75 minutes until dough feels firm and separates easily from the husk.
15. Let rest for 10 minutes before serving.
16. Serve with additional salsa verde and crema.

Recipe Notes

• Make a double batch and freeze extras for up to 3 months. Reheat by steaming for 15 minutes.
• For a meat version, add cooked chorizo or bacon to the egg filling.
• The masa dough should be light and fluffy – if it’s too dense, add more broth.
• Try different fillings like beans and cheese or potatoes and chorizo.

Prep time: 45 minutes | Cook time: 90 minutes | Yield: 16 tamales