Eggs Lulu Recipe
house-made sweet corn tamales served with black beans and two eggs made to order, drenched in tomatillo sauce and garnished with jack cheese, sour cream, avocado, roma tomatoes and cilantro
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Ingredients
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Tamales
Black Beans
Eggs and Toppings
Method
Tamales
- 1
Prepare Corn Husks
Soak the corn husks in warm water for at least 30 minutes to soften.
- 2
Make Tamale Dough
In a bowl, mix masa harina, baking powder, salt, and sweet corn. Gradually add vegetable broth until you have a dough that is moist but not sticky.
- 3
Assemble Tamales
Take a corn husk, spread a portion of the dough on it, and fold it. Place in a steamer basket and repeat with remaining husks and dough.
- 4
Steam Tamales
Steam the tamales for about 1 hour or until firm. Keep warm until ready to serve.
Black Beans
- 5
- 6
Add Beans and Seasoning
Stir in the canned black beans (drained and rinsed), cumin, and salt. Cook for 5-10 minutes until heated through.
Eggs and Toppings
- 7
- 8
Assemble the Dish
On a plate, place the warm tamales and top with black beans. Add the cooked eggs on top, pour tomatillo sauce over all, and sprinkle with jack cheese.
- 9
Garnish
Add a dollop of sour cream, slices of avocado, diced roma tomatoes, and chopped cilantro on top before serving.