Chef Tamra’s Tamale Pancakes recipe was a brainstorm one day when I craved the taste of tamales. I thought about the basic ingredients and came up with the idea. The only ingredients I didn’t have was corn husks (which I didn’t need). I thought about it for a few minutes and a couple of options came to mind. The one that sounded the best, was to make a pancake out of a masa mixture.
The Origin of Chef Tamra’s Tamale Pancakes
After coming up with the idea of making a tamale pancake I started the experiment. Firstly, I started by making the masa into a batter the consistency for pancakes. Secondly, I added the desired flavors, and seasonings to the batter. Thirdly, I prepared some chicken breasts and shredded them. The following recipe is the result of a couple of experimental runs that turned out to be very successful.
One day we were talking with some friends about them. Their interest was peaked. We had dinner with them one evening and I made tamale pancakes. They really enjoyed them. The wife said they were way easier than making the traditional way. like she normally makes them. She knows the effort that goes into making them.
The tamale pancakes shown here are topped with chicken, green sauce, cheese, onions, tomatoes, tortilla strips, and sour cream. This is one of our favorite ways to have them. I suggest you experiment a little to find your favorite way(s).
The Recipe
Chef Tamra’s Tamale Pancakes
Equipment
- Mixing Bowl
- 1 Pastry Blender
- Skillet – electric or range style
Ingredients
- 1 Cup Masa (See Note 1)
- 2/3 Cup Shortening
- 1 Can Green Chili – diced
- 1/2 Cup Onion – chopped
- 1 teaspoon Black Pepper – ground
- 1 teaspoon Garlic Powder
- 1 teaspoon Cajun Seasoning (See Note 2)
- As Needed Water
- 1 Cup Whole Kernel Corn: frozen, thawed – optional (in the batter or on top)
- 1 Cup Black Beans: cooked and rinsed – optional (in the batter or on top)
- 1 Large Can Enchilada Sauce: Green or Red (See Note 3)
- 4 Tablespoons Butter – for cooking the pancakes
Optional Toppings
- Shredded Meat – Chicken, Pork, or Roast Beef (See Note 4)
- Grated Cheese – your favorite
- Sour Cream
- Chopped Onions
- Black Olives – sliced
- Salsa – your favorite
- Tortilla Strips
- Cilantro
- Avocado
Instructions
- Mix the masa, and spices. Cut in shortening with the pastry blender to a crumbles state. Add onions, and green chili. You can add corn and black beans to the batter if you want or add them on top. Add enough water to make a thin pancake batter. Let sit for 5 minutes. (See Note 5)
- Heat the grill to pancake temperature.
- Melt about 1 Tablespoon butter in the skillet or fry pan. Using a 1/4 cup measuring cup or large spoon place the batter in the melted butter (you want to create a 3 to 4 inch sized pancake). Fry until golden brown on the first side and then flip and fry until golden brown on both sides.
- Place on plate and top with desired toppings. Cover with enchilada sauce and serve immediately. We like to stack them with toppings on each layer.
Notes
Adjusting the Recipe
I recommend you use the recipe above as a starting point. Feel free to adjust items to your taste. There are a lot of different options in making the Tamale Pancakes. This is especially true with the accompanying items. Use the ones listed or add some of your own. A custom Cajun Seasoning recipe can be found here. The limitations on how they can be served depends on your creativity and taste buds. If you make adjustments, keep track of what you do. You want to be able to duplicate something you really like. There is no one way to make them. The trick is to make it your way.
Make It Your Way
Take a minute and look at the recipe. What would adjustments or additions would you make? What seasoning(s) would you prefer? Which meat(s) would you use? Would you use them alone or in combination? In the end you should be able to say, “I Flavored It My Way!”