Easy (not quick) Breakfast Tamales.

Hold the phone - Tamales for breakfast? Hells yeah, son. Im not going to lie, for a breakfast it was time consuming even though I followed a very simple recipe I found online for Vegan Tamales. I wont call mine Vegan though because instead of olive oil I used butter. I also wont say they were filling. If I was making it again I would make 2 tamales per person and then add two eggs!It was a perfect light breakfast for our visiting family and friends - William Kugler and his gf Katie.

We spent the weekend doing all the things we love in San Francisco - we went to Napa, we ate at Kasa, Burma Superstar and Kiji sushi. We drank! We hung out in Dolores Park.

Easy (Not Quick) Breakfast Tamales

Ingredients:
2 Ears of corn
2 cups water

2 cups masa
1/4 stick of butter
1 cup black beans

1 chopped onion
1/2 cup queso fresco, grated.

Chopped Avo
Bacon
Eggs

Salt & Pepper to taste.

Step One: Preheat oven to 400. Butter and salt corn then wrap in tin foil and set husks aside for later! Bake for 15 minutes, then unwrap and bake so corn gets roasty and toasty and brownish. Meanwhile, saute the onions over medium until soft and add the beans. Salt and Pepper to taste. Set aside.

Step Two: Bring the water, salt, and butter to a boil. Turn off the flame and slowly stir in the masa or grits until a thick dough forms.

Step Three: Once the corn is done, slice it off and add it to the bean/onion mix. Add queso fresco, too. Combine the dough and the mixture.

Step Four: Scoop a ball into a corn husk and fold it over until it forms a cute pouch. Use your steamer to steam them until they are hot all the way through. I steamed them for 10 minutes and it was perfect.

Step Five: Chop up the avo, fry yourself an egg. Make some bacon and eat yourself a meal!

I will leave you with a moment of ZEN - the tea leaf salad at Burma Superstar, the food pairing at St. Francis and our new favorite drink: Joose.