Ingredients
1/2 bottle Hoss Soss Guajillo
1/2 dozen tamales (you choose the filling: pork, chicken, or veggie)
3 slices of toasted bread
3 cups low-sodium chicken broth (important to get the low sodium)
3 large eggs
1 tsp salt
1/2 tsp black pepper
1 cup butter (or ½ cup vegetable oil for the non-dairy version)
2 cups diced onion
2 cups diced celery
2 tsp minced garlic
1/3 cup chopped fresh parsley
2-1/2 Tbsp chopped fresh sage
1-1/2 Tbsp chopped fresh thyme (or 1-1/2 tsp dried thyme)
1 Tbsp chopped fresh rosemary (or 1 tsp dried rosemary)
Note: to prepare this delicious holiday dish gluten- and dairy-free, use tamales with no cheese, gluten-free bread and oil instead of butter
Equipment
Knife and cutting board
Mixing bowl
Mixing spoon
Large skillet or 9×9 baking pan
Regular oven
Steps
Preheat oven to 350F. Melt butter in large skillet (or warm the vegetable oil). Sautee onions and celery for 5 minutes in the skillet. Add garlic, sage, thyme, rosemary, and parsley and sautee for 1 more minute. Add salt and pepper. Dice tamales and bread into bite size pieces. Place in large bowl. Add onion, celery and herb mixture to the tamales. Pour half of the broth and the Guajillo hot sauce over the mixture. Stir and add more broth as the bread soaks it up (you may not need to add all of the broth – avoid standing broth!) Lightly whisk three eggs and pour into the mixture. Mix gently with a large spoon until incorporated. Butter or oil a large skillet or baking dish. Pour mixture into skillet or dish and cover with foil. Bake at 350F for 45 minutes. Remove foil and bake for an additional 15 minutes or until top is golden brown. Cool for 10 minutes before serving, use the extra Guajillo sauce to top it off!
Find out more about Hoss Soss, here.
