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Chicken & Tamale Hash Street Tacos

Serves 12 tacos portions

Preheat oven to 400˚f.

Slice the top of the head of garlic and drizzle with oil and sprinkle with salt and pepper then wrap in foil and place in oven…

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Prep Time:

10 Minutes

Cook Time:

10 Minutes

Ingredients:


  • For Chicken & tamale hash:
  • 1 package Del Real Foods pollo asado
  • 3 Del Real Foods pork tamales
  • 1 head garlic, roasted
  • 1 onion, chopped
  • 1 bunch green onion, chopped
  • 1 cup sour cream
  • 1 dozen warm small tortillas
  • ½ cup cilantro, chopped
  • Salt & pepper
  • For sweet pepper pico de gallo:
  • 1 cup colored sweet peppers, finely diced
  • ½ cup cherry tomatoes, finely diced
  • ½ red onion, diced
  • 1/2 cup cilantro, chopped
  • 1 lime
  • Salt & pepper
  • To garnish:
  • White cheddar cheese
  • Cilantro or lettuce


Instructions:

Preheat oven to 400˚f.

Slice the top of the head of garlic and drizzle with oil and sprinkle with salt and pepper then wrap in foil and place in oven and bake for 20-25 min or until soft.

While the garlic is roasting, combine all the ingredients for the sweet pepper pico de gallo in a mixing bowl. Add a dash of salt and pepper and gently mix the ingredients together. Chill.

Cook Del Real Foods Pollo Asado and Del Real Foods Pork Tamales according to package directions.

In a medium size pan, heat 2 tbsp oil and saute onion and green onion tops until soft.

In a mixing bowl, combine sour cream, 3 cloves roasted garlic, onion, green onion, cilantro and sea salt.

Once warm, dice the chicken and tamales into small bite size pieces and add to the sour cream mixture.

Warm tortillas one by one in a pan and wrap in foil to keep warm.

Add chicken and tamale hash mix to the tortillas.

Serve tacos with chilled pico, cheese, and cilantro or lettuce on the side to add to the taco bar excitement! For extra fun, clip the tacos together with a colored clothes pin and use colored tortillas.

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