Mexican Breakfast Tamales with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Steamed tamales filled with spiced masa, chicken, and epazote. Served with guacamole and lime. This mexican-inspired breakfast ready in about 50 minutes combines tamale masa, chicken, epazote into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups tamale masa
• 1/2 cup chicken
• 1 tsp epazote
• 1/2 avocado
• 1 lime
• 1/4 cup guacamole

Instructions

1. Step 1: In a large bowl, combine 2 cups tamale masa, 1/2 cup shredded cooked chicken, and 1 tsp epazote. Use a fork to mix until the ingredients are evenly incorporated and the masa has a slightly sticky texture. Tip: If the masa is too dry, add 1-2 tbsp water to achieve a pliable consistency that holds together when shaped.
2. Step 2: Soak 8-10 dried corn husks in warm water for 10 minutes until pliable. Remove from water and pat dry with a clean towel. Spoon 1/4 cup of the masa-chicken mixture into each husk, folding the husk to form a neat bundle. Tip: Ensure the masa is packed tightly into each husk to prevent it from falling apart during steaming.
3. Step 3: Place the tamales in a steamer basket lined with parchment paper, ensuring they are not touching each other. Steam over high heat for 15-20 minutes, or until the masa is fully cooked and the husks are tender. Tip: If the tamales are not fully cooked after 20 minutes, continue steaming in 5-minute increments, checking for doneness by gently pressing the masa with a finger—it should feel firm and not sticky.
4. Step 4: To serve, cut 1/2 avocado into thick slices and place on a serving plate. Spoon 1/4 cup guacamole alongside the avocado slices. Squeeze the juice of 1 lime over the tamales and avocado to add brightness. Tip: For a creamier texture, mash the avocado slightly before slicing to prevent it from being too firm.