Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Tuesday, August 10, 2004
Tamale Hash
Last night we had Tamale Hash. This is based on a recipe in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. I fried 2 stips of bacon, then removed it to a plate. Removed some of the bacon fat and replaced it with olive oil (does this really make sense?). Sauteed some chopped onion and mild chile peppers, seasoned with salt and black pepper, until fairly soft. Added some (3/4 cup?) frozen corn kernels and stirred until the corn was heated through (because it was still frozen when I added it). Then added 2 fresh corn tamales (frozen actually; it is the corn that is fresh, not the tamales), sliced into about 1/2" pieces, and crumbed the bacon back into the pan. Then put the lid on the pan and left it to sit on medium heat until the tamales started to brown a bit. Gave it a stir, and let the tamales brown some more. Meanwhile, fried 2 eggs. When the hash looked like is was browned enough, put some thinly sliced sharp cheddar cheese on top (let it melt) and divided the hash onto 2 plates and topped each with a fried egg and fresh salsa. I don't think I've made this dish the same way twice. You can vary the type of tamales, seasoning vegetables, bacon or sausage or neither, any kind of salsa (fresh, canned, tomatillo, whatever), cheese or not, sour cream/creme fraiche or not, etc. etc. You get the idea. The only thing I have kept constant in all versions is the onion and the corn kernels (but I have used leftover grilled sweet corn sometimes instead of frozen corn).
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