Handmade Tamales

• Made in USA.

Receiving instructions

• The tamales and sauce ship frozen with ice packs. Upon receipt, place the tamales in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Refrigerate the sauce for up to one week or freeze for up to 3 months.

Preparation

• If the tamales are frozen, thaw in the refrigerator for 1 to 2 days. If the sauce is frozen, thaw in the refrigerator overnight.
• Tamales: Keep the husks on the tamales when heating. For best results, steam tamales in the top half of a steamer over boiling water; do not let them touch the water. Cover the pot and steam the tamales for 10 minutes if thawed, or 20 to 25 minutes if frozen.
• Sauce: For best results, thaw the frozen sauce in the refrigerator overnight. Alternatively, transfer the frozen sauce to a small saucepan and heat over very low heat for 5 to 10 minutes.
• Arrange the tamales on colorful platters. Cold margaritas and chilled Mexican beer are the perfect accompaniments.

Blue Corn Tamales with Green Chile and Jack Cheese served with Chipotle Sauce:

• Masa: Dry blue corn, water, soybean oil, salt, baking powder, and trace of lime.
• Filling: Monterrey jack cheese, green chile (green chile, citric acid, salt, and calcium chloride).
• Chipotle Sauce: Tomatoes, water, brown onion, garlic, chipotle, soybean oil, salt, and spices.

Sweet Corn Tamales with Chicken and Chipotle served with Chipotle Sauce:

• Masa: Sweet yellow corn, cooked white corn, water, soybean oil, salt, and baking powder.
• Filling: Cooked chicken thigh meat (chicken thigh, water, orange juice, salt, and pepper), tomatoes, water, brown onion, garlic, chipotle, soybean oil, salt, corn starch, and carrageenan powder.
• Tomato-Chipotle sauce: Tomato, onions, water, chipotle pepper, garlic, salt, soybean oil, spices.

Pork Carnitas with Green Chilies served with Tomatillo Sauce:

• Masa: Dry blue corn, water, soybean oil, salt, baking powder, and trace of lime.
• Filling: Cooked pork, tomatillo (tomatillos, citric acid), green chiles (green chiles, citric acid, salt, calcium chloride), water, onions, garlic, salt, cilantro, spices.
• Tomatillo sauce: Tomatillos, (tomatillos, citric acid) water, onion, cilantro, garlic, sugar, lemon juice, soy bean, oil, herbs, spices, chile.

Beef with California Chilies served with California Chile Sauce:

• Masa: Dry blue corn, water, soybean oil, salt, baking powder, and trace of lime.
• Filling: Cooked beef, red chiles, onions, garlic, herbs, spices salt, soybean oil.
• California chili sauce: Water, onions, California pepper, garlic, cornstarch, salt, soybean oil, herbs, spices.