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Tamale and Chorizo Brunch Skillet

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Karen Harris

Blog Name

Savoury Table

Tamale and Chorizo Brunch Skillet

Cheese and green chile tamales

Fluffy eggs, spicy chorizo and cheesy tamales make this skillet an easy and delicious brunch main dish with a Mexican flair.

Serves 6

15 Minutes

15 Minutes

  • 2/3 cup coarsely chopped tomatoes
  • 1/2 to 2/3 cup fresh (if at all possible) or canned or frozen super sweet corn
  • 1 small ripe avocado, peeled, seeded and chopped
  • 2 medium to large green onions, finely chopped and divided
  • 1 tablespoon coarsely chopped cilantro
  • 1/2 - 1 teaspoon freshly squeezed lime juice
  • 2 medium size green onions, finely chopped and divided
  • 1/3 cup Mexican bulk chorizo
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon butter
  • 2 Del Real cheese and green chile tamales, sliced into 1/2""slices across

Preheat oven broiler to 400 degrees. Place tomatoes, corn, avocado, 1 tablespoon of the green onions, cilantro and lime juice in a medium size bowl, Toss together, cover and set aside until ready to serve. Place chorizo in a 10"" non-stick skillet with a heatproof handle, set over medium high heat. Break up with a wooden spoon. Cook until done. Transfer to a paper towel to drain. Wipe skillet out with a paper towel and return to the heat. While pan is heating, whisk together eggs, milk, salt and pepper in a medium size bowl; set aside. Once pan is hot, add butter to pan. Swirl butter around pan until it is melted and pan is coated. Immediately add the egg mixture, reduce heat to medium. Cook until eggs start to set around the sides and bottom (do not stir). Sprinkle the cooked chorizo, remaining green onions and tamale pieces evenly on top of the eggs in the skillet. Continue cooking until the eggs are mostly set with a thin layer of uncooked eggs on top. Place skillet into the preheated oven and cook for 4 - 6 minutes (watching carefully) or until eggs are just set on top. Remove from the oven, slide onto a large dinner plate. Place another plate on top and flip so that it is upside down on the plate. To serve, top hot eggs with the tomato mixture or serve it on the side. Serve in wedges. Serves 4 - 6