Street Foods – Breakfast Goodies

So now that we have made it past the bebidas (juices & Etc.) in our last issue, we move on to the real breakfast food, tamales!

Tamales are one of the most popular street foods here in Riveria Nayarit and elsewhere, especially for breakfast. The most popular flavors here in Guayabitos and La Penita are the chicken, pork or raja (sliced poblano chili with cheese). Sweeter style tamales made with fresh pineapple and strawberries are also available here.

The tamale is made from corn masa that’s been formed around the filling, wrapped (usually in a corn husk), and steamed. It is one of the most emblematic foods of Mexico

Making tamales, sounds easy, but trust me on this, it is a lot of work. Leave it to the pros! You first start out with your very own masa corn flour mixture, that includes chicken stock and pork lard, that is mixed to the proper consistency and spread on the softened corn husks. The corn husks need to be soaked in water for about 45 minutes to make them pliable. After lining the corn husks with the masa mixture, add a splash of spicy mole paste. Now add your filling of choice, wrap the tamale and in different configurations for identification purposes. Chill overnight in the steamer kettle.

Steam for 1 1/2 hours or so. That was easy! Don’t forget to make some spicy salsa for topping your hot tamales.

And don’t forget to look for our favorite tamales very early and almost any day outside the church in Guayabitos.  “Tamalería La Autentica”.

Buen Proveco!

Lets move on to something we almost never hear about here… The next time you have leftover tamales, which may never happen, let them chill in the fridge overnight and try placing them into a shallow pot of hot oil. You will be pleasantly surprised by the goodness of this  treat. Remove the corn husk before deep-frying. The crispness of the masa will be delightful.

One more breakfast treasure worth noting is the chilaquiles. Serve them with eggs (any style) or stuff them into a bolillo to make a sandwich or simply serve as a side dish.

These are made in any number of different ways, but start out with left-over tortillas, cut into small triangular shape pieces, deep-fry to your liking and add your favorite spicy red or green salsa, top with cheese, sour cream and chopped onions. Num! You just designed your Mexican style breakfast. Just add coffee, sit back and enjoy.

In the next issue, we will cover lunch and some really fun snacks. You do not want not to miss this one!

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