Recipe: Tamale Hash

recipelink.com Chat Room Recipe Swap - 2001-05-30
From: gwen

TAMALE HASH

2 tablespoons butter
1 to 2 tablespoons vegetable oil
1/2 medium onion, chopped
1/2 cup corn, fresh or frozen
3 - 4 tamales, any type, husked and cut into bite size pieces
2 eggs
red or green chile sauce, warmed
chopped tomato and green onions
crema or sour cream

In a heavy skillet, warm butter and oil over medium heat. Use more oil if tamales are dry. Add onion and saute until soft. Mix in corn. Add tamale pieces and stir in gently. Some of the tamale pieces may disintegrate, but keep a good portion of them in chunks. Cover skillet for 2 to 3 minutes to steam and heat the mixture. A little crust may develop on a few pieces. Keep mixture warm while preparing 2 eggs in your favorite style. (scrambled or fried sunny-side up works best.) Spoon tamale mixture onto two plates.

Arrange an egg on each and add generous ladling of sauce. Top with tomato, green onions, crema or sour cream, and cheese. Serve immediately. Serves 2

Crema

1 cup whipping cream
2 tablespoons buttermilk
In a small plastic bowl, combine both ingredients. Cover bowl and let stand for 8 to 24 hours, until cream is thickened and tart. Stir well, keep covered and refrigerate. Keep up to 10 days.