Breakfast

Quinoa-Corn Tamale with Charred Jalapeño Crema & Crispy Chorizo Oil

Name: Quinoa-Corn Tamale with Charred Jalapeño Crema & Crispy Chorizo Oil
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: ¾ cup whole milk; ¾ cup vegetable stock; ⅓ cup polenta (cornmeal); ¼ cup cooked quinoa; ½ cup fresh corn kernels; 2 jalapeños, charred; ⅓ cup crema or sour cream; 2 oz chorizo, finely diced; 3 tbsp neutral oil; 1 lime, zest only; Sea salt and black pepper; ¼ bunch cilantro, chopped

Silky corn masa studded with toasted quinoa and fresh corn kernels, topped with a cloud of charred jalapeño crema and finished with crispy chorizo-infused oil. A bold, savory-sweet start that honors both coast and highlands.

577cal 14gprotein 43gcarbs 41gfat 12min prep 18min cook 2serves

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