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California Shortcut Tamales

We’ve used the same ingredients as traditional tamales but streamlined the process. Great for breakfast, brunch or a quick dinner.

Prep time: 20 minutes
Cook time: 10 minutes

1 1/2 cups masa (corn flour)
3/4 cup California milk
1/2 cup chicken stock
5 tablespoons California butter, divided
3/4 teaspoon baking powder
1/4 teaspoon garlic salt
1 cup chopped Californa Oaxaca, Asadero or Monterey Jack Cheese, divided
2 tablespoons diced green chiles
4 fried eggs
Salsa, avocado, unsalted crema and snipped fresh cilantro (optional toppers)
Stir together masa, milk, stock, 3 tablespoons butter, baking powder, garlic salt and 3/4 cup cheese in a medium bowl (dough will be soft). Divide into 8 equal pieces and shape each into a 1/2-inch thick circle. Place equal amounts of the remaining cheese and the chiles in the center of 4 circles. Cover with remaining circles and press lightly to enclose, pinching edges well to seal in ingredients. Melt remaining butter in a large skillet over medium heat. Add masa circles and cook for 5 minutes. Turn and cover skillet; cook for 5 minutes more or until golden brown on both sides, adding additional butter if desired. Top each with a fried egg and serve with salsa, avocado, unsalted crema and snipped fresh cilantro. Make 4 servings.
 
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© 2020 Patty Mastracco Food, Inc.
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