Cart

Your cart is empty

Pork Tamale Breakfast Skillet

A hearty, 25-minute brunch skillet combining golden pork tamales, savory Mexican-style chorizo, and rich refried pinto beans. Finished with freshly cracked eggs, sliced avocado, cilantro, and salsa, this one-pan dish...

Mama Julia's Recipes

Pork Tamale Breakfast Skillet

25 Minutes Serves 4 Easy

A hearty, 25-minute brunch skillet combining golden pork tamales, savory Mexican-style chorizo, and rich refried pinto beans. Finished with freshly cracked eggs, sliced avocado, cilantro, and salsa, this one-pan dish serves four and brings big, bold flavor straight to the table.

Heating Instructions

Warm the Mama Julia Pork Tamales according to package instructions.

Save time Save time Save time

Ingredients

Instructions

  1. 1

    Step 1 of 7

    Remove the chorizo from its casing and cook in a large skillet over medium heat until fully cooked.

  2. 2

    Step 2 of 7

    Remove the corn husks from the heated tamales and slice each tamale into large pieces.

  3. 3

    Step 3 of 7

    Add the tamale pieces to the skillet and cook until lightly golden.

  4. 4

    Step 4 of 7

    Spoon the heated beans around the skillet.

  5. 5

    Step 5 of 7

    Make four openings and crack one egg into each.

  6. 6

    Step 6 of 7

    Cover and cook until the egg whites are set.

  7. 7

    Step 7 of 7

    Garnish with avocado, cilantro and salsa.

This Recipe Features

Pork Tamales

Pork Tamales

I make my pork tamales with carefully selected pork shoulder, slow-cooked until tender and shredded for the perfect bite. The pork is blended with a rich, traditional chile sauce, wrapped in stone-ground corn masa and finished by hand in a corn husk.

View Product