Previously Featured
Tis’ the season for Tamales
Tamales have added a delicious Latin influence to many holiday tables across Texas and the Southwest. A lasting tradition on Christmas Eve across Latin America, many folks here in Texas insist that the holiday just isn’t the same without them.
One reason tamales have become so popular over the holidays, is because many families make them together. What better place to celebrate the season of giving than sharing quality time together in the family kitchen? Reminiscent of an assembly line at Santa’s workshop, everyone has a role, from shredding, chopping, and stirring, to smearing, folding and steaming these delicious bundles of goodness.
While you can find a variety of savory and sweet tamales at restaurants and stores across Texas this time of year, there is nothing quite like the warm feeling of making them from scratch with family and friends
We offer a variety of chile and chipotle pods, flakes and powders that will help you spice up your tamale recipe this holiday season, browse our store to find the flavor that’s right for you. And, for folks who have never made their own, here is a great recipe to start off with:
Authentic Pork Tamales
Ingredients:
5 pounds pork shoulder
1 clove garlic
1/4 to 1/2 cup Chipotle Texas Red Chile Powder
1/2 teaspoon ground oregano
1 tablespoon flour
1 teaspoons salt
1 pound dried corn husks
Maseca Corn Masa for Tamales (follow directions on package)
Directions:
Soak corn husks overnight.
Cover pork with water, add the garlic and bring to a boil, reduce heat and simmer 3 to 4 hours until fork tender. Cool slightly. Discard the garlic and save stock. Shred the meat with a fork and set aside.
Mix the chile powder, oregano, salt and flour with 2 cups of the meat stock and add to the shredded meat. Bring to a boil and simmer gently until the mixture is thick and the flavors have melded. Cool.
Prepare the masa dough, we recommend Maseca Corn Masa for tamales which can be found in most supermarkets. Just follow the directions on the package. Once the dough is soft and pliable, drain the corn husks.
Using a spatula or masa spreader, spread masa evenly over the smooth side of the corn husks, place 1 to 2 tbsp. of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, you can also tie the ends with a string. Place a layer of corn husks in the bottom of the steamer. Stand the tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours. Drain and serve.