TAMALE MEMORIES

Years ago I used to visit Juarez Mexico, and always enjoyed the street vendor tamales. Later on, I remembered eating those tamales on the street, with Mariachi music pouring forth from a nearby tavern and enjoying the excellent Mexican beers (Cruz Blanca, or Carta Blanca). So, one time I bought a can of tamales and put it in my cupboard. One night I took it out, removed the wrappers and mixed it with a can of corn kernels, some sautéed onion and green pepper, and mixed in a little bottled salsa and some oregano. The whole family really liked it. When you need a quick meal it’s very easy. And of course, you can tweak it as you choose.

Recently a friend said,” I always have a couple cans of Tamales on hand. It is great for breakfast.” Here’s a recipe which is convenient for holiday mornings, because it’s like a casserole.

SCRAMBLED EGGS AND TAMALES

1 15oz can of tamales
8 eggs
Splash of milk (2 tablespoons) or water
Dash of salt and chile powder
2 tablespoons of unsalted butter
Small can of diced tomatoes with chilies
2-3 tablespoons minced onion
5 oz (about a full cup) shredded Monterey Jack or Fontina cheese

· Preheat oven to 350 F, or use microwave
· Drain tamales, reserving the sauce from the can. Remove the wrappers.
· Place tamales in one layer in a baking dish (10by6 inch or 8by8)
· Cover with sauce (you may not need all of it) and bake 10 minutes to just heat it. When finished, remove from oven, shut oven and turn on broiler. ( You can skip the oven and do this in a microwave with an appropriate dish)
· Beat eggs, milk and salt in a bowl and set aside.
· Melt butter in large skillet over medium flame. Add tomato, chilies and onion. Cook till heated and add egg mixture. Stir gently until just barely set.
· Spoon the eggs over the tamales and sprinkle on the cheese.
· Broil 4 inches beneath heat briefly, until cheese melts.
Serves 4 or more.

You can adjust for 2 servings or even just one, but give it a try, ‘cause it’s good.