Tamale Benedict Recipe
Recipe information
Make Tamale Benedict in just 30m. Open Faced Tamale / Green Chili / Chorizo / Hollandaise / Paprika / Cotija
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Chorizo
In a skillet over medium heat, cook the chorizo until browned and fully cooked. Drain excess fat and set aside.
2. Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and pepper. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens and becomes creamy. Set aside.
3. Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
4. Assemble the Tamale Benedict
On each tamale, layer the cooked chorizo, followed by a generous spoonful of green chili sauce. Top with a poached egg and drizzle with hollandaise sauce. Sprinkle with paprika and cotija cheese.
5. Serve
Serve immediately while warm, garnished with additional paprika and cotija cheese as desired.
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