Introduction: Tamales Con Chicharrones Nachos

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
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
  • Paprika (optional)

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...