Pan-Fried Fillo's Walking Tamales With Cheese And Eggs

Pro tips

• Use medium-high heat and don't overcrowd the skillet; pan-fry tamales in a single layer for even crisping on all sides.
• Add cheese immediately after removing tamales from heat so residual warmth melts it evenly without overcooking the filling.
• Fry eggs in the same skillet after cooking tamales to pick up browned bits and save cleanup.
• Work with tamales straight from the package—no thawing needed—to prevent them from falling apart during pan-frying.

Substitutions

• Monterey Jack cheese → Oaxaca, Chihuahua, or mozzarella (all melt smoothly and add different flavor profiles)
• Fried eggs → scrambled eggs or a fried egg white (suits different dietary or textural preferences)

Storage & make-ahead

Store pan-fried tamales in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through, add fresh cheese, and serve with warm fried eggs.

How do you pan-fry tamales to get them crispy?

Heat 1 tablespoon of cooking oil in a skillet over medium-high heat, then pan-fry the tamales until golden and crispy on the outside, turning occasionally for even browning.

Can you make this with fresh tamales instead of Fillo's Walking Tamales?

Yes, the same pan-frying technique works with fresh or frozen tamales, though cooking time may vary slightly depending on size and filling density.

What cheese works best for topping tamales?

Monterey Jack melts smoothly and adds mild flavor, but Oaxaca, Chihuahua, or mozzarella are good alternatives that also melt well.

Can you prepare this dish ahead of time?

Pan-fry the tamales and store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through, then top with cheese and serve with fresh fried eggs.

What salsas pair well with this breakfast?

Both red salsa (salsa roja) and green salsa (salsa verde) complement the crispy tamales and eggs; use store-bought or homemade according to your preference.