Leftover Tamales Breakfast Skillet Recipe
Turn leftover savory tamales into a crispy, cheesy Mexican-inspired breakfast skillet with fluffy scrambled eggs, sautéed poblanos, onions, salsa, and fresh toppings. Ready in approximately 25 minutes.
Ingredients
- 4 medium leftover savory tamales refrigerated, husks removed
- 4 large eggs
- 1 tablespoon milk or water optional
- 2 tablespoons neutral cooking oil divided
- ¼ cup finely diced white onion
- ½ cup diced poblano pepper
- ¾ cup shredded Oaxaca Chihuahua, or Monterey Jack cheese
- ¼ cup salsa roja or salsa verde plus more for serving
- ¼ teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sliced green onions optional
- 1 small avocado sliced, optional
Instructions
- Prepare the tamales.
- Remove the corn husks from the refrigerated tamales and cut each tamal into thick, bite-sized pieces, approximately 1 inch wide. Handle them gently so the masa and filling stay together as much as possible.
- Cook the vegetables.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and poblano pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Transfer them to a plate.
- Crisp the tamales.
- Add the remaining tablespoon of oil to the skillet.
- Arrange the tamale pieces in a single layer, leaving a little room between them. Cook undisturbed for 3 to 4 minutes, until the bottoms develop a golden crust.
- Carefully turn the pieces and cook for another 2 to 3 minutes.
- Avoid stirring constantly. Giving the masa time against the hot skillet is what creates those delicious crispy edges.
- Scramble the eggs.
- While the tamales crisp, whisk the eggs with the optional milk or water, black pepper, and a small pinch of salt.
- Transfer the browned tamales to a plate. Reduce the skillet heat to medium-low, then add the eggs.
- Stir gently until the eggs are softly set, about 2 to 3 minutes.
- Bring everything together.
- Return the tamales, onions, and poblanos to the skillet.
- Gently fold everything together, taking care not to break the tamales apart too much.
- Drizzle the salsa over the mixture and scatter the shredded cheese across the top.
- Cover the skillet for 1 to 2 minutes, just until the cheese melts and everything is hot throughout.
- Finish and serve.
- Remove the skillet from the heat.
- Top with cilantro, green onions, and sliced avocado, if using.
- Serve immediately with extra salsa on the side.
Notes
If you want the crispiest tamale pieces, keep the salsa on the side until serving. Adding too much salsa directly to the skillet will soften the golden masa.