Red Chile Tamale Breakfast Plate

Serves 2 · 20 minutes

Ingredients

• 4 shredded beef tamales (2 per plate)

• 1½–2 cups cooked pinto beans, lightly seasoned

• 2 large eggs

• ½–¾ cup red chile sauce

• ½ cup mixed greens

• ¼ cup cotija cheese, crumbled

• Salt & freshly cracked black pepper, to taste

• Oil or butter, for frying

Instructions

1. Warm the Tamales

Steam tamales for 10–12 minutes until soft and fully heated.(If reheating leftovers, microwave covered with a damp paper towel.)

2. Warm the Beans

Heat pinto beans in a small pot until warm and slightly saucy.

3. Plate the Base

Spoon a generous layer of warm pinto beans onto each plate.Place two warm shredded beef tamales on top, slightly opened or torn for a rustic look.

4. Fry the Eggs

Heat a small amount of oil or butter in a skillet.Fry eggs sunny-side up, keeping yolks runny.Season with salt and black pepper.

5. Assemble

Place one egg on each plate over the tamales.Spoon warm red chile sauce over the egg and tamales.Top with a small handful of fresh greens.Finish with a generous sprinkle of cotija.

Optional Add-Ons

• Sliced avocado

• Pickled red onion

• Lime wedges

• Cilantro

• Extra red chile for heat