“Tamales La Reina Breakfast & Lunch” is a restaurant-style take on a hearty Mexican breakfast plate: warm tamales served with eggs, salsa, beans, and optional cheese. This home version uses prepared tamales to keep the meal practical, while letting you choose the filling and adjust the heat; breakfast tamale plates vary widely by region and household.
Ingredients
- 8 cooked tamales, about 4 oz (115 g) each, refrigerated or thawed if frozen
- 1 tablespoon (15 ml) neutral oil, divided
- 1 cup (150 g) diced white onion, divided
- 1 medium jalapeño, about 15 g, seeded and finely chopped (optional)
- 1 can (15 oz / 425 g) black or pinto beans, drained and rinsed
- ½ teaspoon ground cumin (1 g)
- ¼ teaspoon fine salt (1.5 g), plus more to taste
- 8 large eggs (about 400 g without shells)
- 2 tablespoons (30 ml) milk or water
- ½ teaspoon black pepper (1 g)
- 1 cup (240 g) salsa, warmed or at room temperature
- ½ cup (55 g) crumbled queso fresco, or feta as a tangier substitute
- ¼ cup (10 g) chopped fresh cilantro
- 1 lime, cut into 4 wedges (about 60 g)
- Hot sauce, for serving (optional)
Instructions
- Warm the tamales. Remove any plastic packaging, but leave the corn husks or banana leaves in place. Set a steamer basket over simmering water, arrange the tamales inside without crowding, cover, and steam for 15–20 minutes if refrigerated or 20–25 minutes if frozen, until piping hot throughout. Check the package directions when available; tamales vary in size. Keep covered while you cook the rest of the meal.
- Make the beans. Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add half the diced onion and the jalapeño, if using. Cook for 3–4 minutes, stirring, until softened. Stir in the rinsed beans, cumin, and salt with 2 tablespoons (30 ml) water. Cover and cook over low heat for 5–7 minutes, stirring once or twice. Lightly mash a few beans with the spoon if you want a thicker, creamier texture. Taste and add salt as needed; keep warm.
- Cook the eggs. Whisk the eggs with the milk or water and black pepper until blended. Heat the remaining oil in a large nonstick skillet over medium-low heat. Add the remaining onion and cook for 2 minutes, then pour in the eggs. Let them begin to set at the edges, then gently stir and fold with a spatula until softly set, about 4–6 minutes. For food safety, cook this egg dish to 160°F (71°C), the USDA FSIS safe minimum, checking with a food thermometer; avoid letting the eggs sit in the warm pan once done.
- Assemble and serve. Unwrap each tamale and place two on each plate. Add a scoop of beans and a portion of eggs. Spoon salsa over the tamales or serve it alongside, then finish with queso fresco and cilantro. Serve promptly with lime wedges and hot sauce if desired.
Tips
- Use fully cooked tamales. This recipe assumes the tamales are already cooked. If making tamales from scratch, cook them completely according to a tested recipe before using them here; steaming this plate is only for reheating.
- Prevent dry eggs. Keep the skillet at medium-low heat and take the pan off the burner as soon as the eggs reach 160°F (71°C). Carryover heat can continue cooking them.
- Adjust the beans. For a looser side, add water 1 tablespoon (15 ml) at a time. For a richer flavor, replace some or all of the water with low-sodium broth, and taste before adding extra salt.
- Choose a sensible substitute. Queso fresco is mild and crumbly; feta is saltier and sharper, so use a little less and taste before adding more. If you can’t find cilantro, serve lime and sliced scallions instead.
Serving Suggestions
Serve the plate while the tamales are hot, with the salsa spooned over the top or set on the side so the husks and tamale filling are easy to unwrap. Sliced avocado, sautéed peppers, or a crisp cabbage slaw make useful additions. For a larger brunch, set out extra salsa, lime, and hot sauce so everyone can season their own plate. Coffee, tea, or a chilled agua fresca works well alongside.
Variations
Use chicken, pork, cheese, or vegetable tamales according to what you have; the filling changes the character of the plate without changing the method. For a milder breakfast, omit the jalapeño and choose a mild salsa. To make it vegetarian, choose cheese or bean-filled tamales and check that the beans and salsa contain no meat-based ingredients. You can also replace the scrambled eggs with fried eggs, but cook them until the whites and yolks are firm if serving someone who needs fully cooked eggs.
Storage and Reheating
For safety, refrigerate cooked eggs, beans, and tamales within 2 hours of cooking (within 1 hour if the room is hotter than 90°F / 32°C). Store components separately in covered containers and use within 3–4 days. Do not leave the assembled plate at room temperature for longer than 2 hours.
Reheat tamales covered in a steamer until hot throughout, or microwave them in a microwave-safe dish with a spoonful of water, loosely covered, in short intervals. Reheat the beans on the stovetop or in the microwave, stirring. Heat all leftovers to 165°F (74°C), checked with a food thermometer. Scrambled eggs are best freshly cooked; if reheating leftovers, warm gently and still bring them to 165°F (74°C). Freeze tamales separately for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Freezing the eggs is not recommended because their texture can become watery.
Frequently Asked Questions
Can I use frozen tamales?
Yes. Steam them from frozen, usually 20–25 minutes, but check the package because size and filling affect timing. They should be hot all the way through before serving; extend the steaming time if needed.
Do I remove the husks before steaming?
No. Keep the husks or banana leaves on while steaming to help protect the tamales and retain moisture. Remove and discard the wrapping just before eating; it is not meant to be eaten.
Can I make parts of this meal ahead?
You can prepare the beans and chop the onion, jalapeño, and cilantro a day ahead, then refrigerate them promptly in covered containers. Reheat the beans to 165°F (74°C), steam the tamales, and cook the eggs just before serving for the best texture.
What if my tamales are already hot?
If they have just been cooked and are still hot, skip the reheating step and keep them covered while you prepare the beans and eggs. Avoid holding cooked food at room temperature for more than 2 hours.
How can I make the plate spicier?
Use a hotter salsa, leave some jalapeño seeds in the bean mixture, or offer hot sauce at the table. Add heat gradually so it doesn’t overwhelm the tamale filling.
Can I serve this for lunch?
Yes. It works as a filling lunch as well as breakfast. Add a green salad or sliced vegetables for a lighter accompaniment, or increase the beans for a heartier meal.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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