Here's a simple Mexican-American nachos recipe to satisfy your cravings for Chicharrones and tamales at the very same time!
What you'll need:
1 Bag of Chicharrones (Fried Pig Skins)
1 15 oz can Nalley's Tamales
1 10 oz can Red Enchilada Sauce
1 ear of fresh Corn- kernels cut from the cob
1-2 cups Jack Cheese- grated
1 pinch Garlic Pepper
Sliced Black Olives
Chopped Green Onion
Combine the tamales, corn kernels, enchilada sauce and Garlic pepper in a medium saucepan. Nalley's canned tamales always have a paper coat on. Remove the paper. Gently break the tamales into chunks with a wooden spoon. Cook over medium heat until hot and bubbly.
Preheat Broiler to 500 degrees. Place the Chicharrones on a cookie sheet and broil for a few minutes until toasted. They are quick to burn so keep a close eye on them.
Remove the chicharrones from the Broiler.
Put the hot tamale mixture into a bowl and smother with the jack cheese.
Garnish with olives, green onions and paprika and a dollop of sour cream. Nestle the crispy-hot chicharrones around the Tamale goodness then...