Chef Carlotta's Tamal Breakfast Gf Recipe
choice of classic or vegan tamal recipe, two cage free eggs*, & potatoes classic recipes: beef, pork carnitas, chicken tomatillo or corn
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Ingredients
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Masa & Wraps
Classic filling — Pork Carnitas (one classic option shown)
Vegan filling (mushroom & lentil)
Eggs
Breakfast Potatoes
Garnish & Serving
Method
Masa & Wraps
- 1
Soak corn husks
Place the dried corn husks in a large bowl and cover with warm water. Press down so all husks are submerged and soak for at least 30 minutes while you prepare fillings and masa. Reserve soaking water for the steamer if needed.
- 2
Make masa dough
In a medium bowl combine masa harina, baking powder and 1 tsp kosher salt. Add the lard (or vegetable shortening/oil for vegan) and work it into the masa with your fingers or a fork until evenly distributed. Gradually add 3/4 cup warm chicken or vegetable stock, mixing with a spoon until a soft, spreadable dough forms. The dough should be moist but hold its shape; if too dry add up to 2 tbs more stock. (Optional test: drop a small ball of masa into cold water—if it floats, the masa is properly aerated and will steam correctly.) Keep covered with a damp towel until ready to assemble.
Classic filling — Pork Carnitas (one classic option shown)
- 3
Brown and braise pork
Season the 1 lb pork shoulder pieces with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbs neutral oil in a medium oven-safe pot over medium-high heat. Sear the pork on all sides until browned, 6–8 minutes. Add quartered onion, smashed garlic, 1 tsp cumin, 1 tsp oregano, 1/2 cup orange juice and 1/2 cup water or chicken stock. Bring to a simmer, cover, then transfer to a 325°F (160°C) oven and braise until fork-tender, about 1 to 1 1/4 hours. Alternatively simmer on low on the stovetop until tender.
- 4
Shred and finish
When pork is tender, remove from liquid, shred with two forks and discard large fat pieces. If you want to crisp the carnitas, spread shredded pork on a baking sheet and broil 3–5 minutes until edges caramelize. Adjust seasoning with additional salt as needed. Keep warm until assembly.
Vegan filling (mushroom & lentil)
- 5
- 6
Simmer with lentils
Stir in 3/4 cup cooked brown lentils, 1/2 tomato (or 2 tbs tomato puree), 1 tsp chipotle in adobo (or 1/2 tsp smoked paprika), 2 tbs vegetable stock, and 1/2 tsp salt. Simmer 3–5 minutes to reduce moisture so filling is thick (not soupy). Finish with 2 tbs chopped cilantro and 1 tbs lime juice. Remove from heat and keep warm until assembly.
Eggs
- 7
Cook eggs to order
Heat a nonstick skillet over medium-low and add 1 tbs butter or oil. For scrambled eggs: whisk the 4 eggs with 1/4 tsp salt and 1/4 tsp pepper, add to pan and gently scramble until soft and just set, about 2–3 minutes. For fried eggs (sunny side or over-easy): crack eggs into the skillet, cook until whites set and yolks reach desired doneness, seasoning with salt and pepper. Keep eggs warm while tamales finish steaming.
Breakfast Potatoes
- 8
- 9
Pan-fry potatoes
Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the diced (and dried) potatoes in a single layer and let brown undisturbed 4–5 minutes, then stir. Add 1/2 diced onion and 1/2 diced red bell pepper, continue cooking until potatoes are crisp and golden, about 8–10 minutes total. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp ground cumin. Stir in 1 tbs chopped parsley or cilantro and keep warm.
Assembly & Steaming
- 10
Prepare steamer
Set up a steamer (a large pot with a steamer basket or a tamal steamer). Pour about 1–2 cups hot water into the bottom (or use soaking water), bring to a simmer. Keep water simmering but not touching the steamer basket. Re-soak husks briefly if they’ve started to dry out.
- 11
Assemble tamales
Lay a soaked corn husk flat with the narrow end pointing away from you. Spread approximately 1/4 to 1/3 cup masa onto the husk in a rectangle about 4" x 3", leaving a 1/2" border at the edges. Place 2–3 tbs of your chosen filling (pork carnitas or the mushroom-lentil mix) in a line down the center. Fold the long sides of the husk toward the center, then fold the bottom up. Repeat until you have 2 tamales (about 1/4–1/3 cup masa per tamal). Tuck any loose masa and use smaller husks or tie with thin strip of husk if desired. Reserve any extra masa for another use or make more tamales (adjust steaming time if making more).
- 12
Steam tamales
Place assembled tamales upright (open end up) in the steamer basket with space between. Cover with a damp kitchen towel and lid. Steam over simmering water for 45–60 minutes for these medium-size tamales, checking water level every 20 minutes and adding more hot water if necessary. Tamales are done when masa easily pulls away from the husk and is firm and set. Remove from steamer and let rest 5 minutes before unwrapping.
Plating & Serving
- 13
Plate the breakfast
Place one tamal on each plate (if serving 2, one per plate). Add two cage-free eggs per plate (from the Eggs section) and a generous scoop of breakfast potatoes. Spoon 1–2 tbs salsa verde over the tamal or serve on the side. Garnish with chopped cilantro and a lime wedge. Serve immediately while eggs are hot and tamales are warm.
- 14
Make-ahead & notes
Tamales keep well refrigerated for up to 3 days or frozen for up to 3 months. Reheat by steaming 15–20 minutes from refrigerated or 25–35 minutes from frozen, or unwrap and microwave covered for 2–4 minutes. For menu choice: offer the classic carnitas, chicken tomatillo or corn filling to customers, or the vegan mushroom-lentil option to keep the dish gluten-free and plant-based.
