Tamale Benedict Recipe
Open Faced Tamale / Green Chili / Chorizo / Hollandaise / Paprika / Cotija
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
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.
