Tamales Ahogados

: Hogares Latinoamericanos

Main Dishes

Authentic Classics

30 mins

undefined: Intermediate

• Mama Lycha Corn Tamales (1 bag)
• Mama Lycha Refried Black Beans (1 bag)
• Mama Lycha Salvadoran-Style Sour Cream
• Chorizo (casings removed)
• ¼ cup chicken broth
• Olive oil
• Chopped green onions (for garnish)

Place the unopened bag of Mama Lycha Corn Tamales in a pot of hot water and cook for 20–25 minutes, or until heated through.
Meanwhile, cook the chorizo (without casing) in a skillet over medium heat until browned and crumbly.
In another pan, heat a little olive oil and add the Mamá Lycha Black Refried Beans. Stir in the chicken broth until you reach a smoother consistency.
Mix half of the cooked chorizo into the beans to create a chorizo bean sauce.
To serve, spread a layer of beans with chorizo on a plate. Place three hot tamales on top and cover with more beans and the remaining chorizo.

Garnish with Mama Lycha Salvadoran-Style Sour Cream and chopped green onions.

For extra flavor, add a spoonful of salsa roja or sliced jalapeños when serving.