Red Chile Pork Tamales

These tamales start with corn masa infused with mild red chile sauce, filled with slow-cooked, lean, seasoned all-natural pork!

El Charro Café was founded in Tucson way back in 1922 by the tireless Monica Flin. Her lineup of traditional Sonoran dishes made her a local legend; she’s even credited with inventing the chimichanga! Today, El Charro Café is run by Monica’s great grandniece, Carlotta Flores, and it’s America’s oldest Mexican restaurant in continuous operation by the same family. El Charro Café offers a wide variety of Northern Mexican and Tucson-style Mexican dishes, from enchiladas to tamales to tacos to burros, and their insanely delicious food has been hailed by everyone from Bon Appetit to the NY Times to Nation’s Restaurant News, which named it one of America’s 50 most iconic restaurants.

More Details

This package includes your choice of 12 or 24 Red Chile Pork Tamales

  • 1 Red Chile Sauce pouch per 12 tamales
  • Each sauce pouch weighs 12 oz.
  • Each tamale measures 4″ × 2″ × 1.5″ and weighs approx. 4 oz.
  • Garnish not included

Ingredients

Red Chile Pork Tamales – Masa (Corn, Water, Lime), Lard, Red Chile Puree, Salt.pork, Red Chili Puree, Beef Broth, Lard, Garlic, Water, Canola Oil, Cayenne Pepper, Rice Flour, Bay Leaves, Salt. Red Chile Sauce (Red Chile Paste, Water, Rice Flour, Canola Oil, Salt.)

Instructions / Storage

  • Tamales ship frozen with ice packs, may thaw in transit
  • Upon arrival, place tamales and sauce pouches in the freezer or defrost in the refrigerator overnight if they will be enjoyed the next day.
  • Once thawed, tamales can be refrigerated for 5 days or can be left frozen up to 10 months.

To Serve

To Steam

  • Pour 1" (2.5 cm) of water into a large pot (approx. 10 quarts) and add a steamer basket.
  • Leave frozen tamales wrapped in the husk and paper wrap then arrange one dozen tamales vertically in the pot/basket so they are standing up.
  • Bring the water in the pot to a boil then cover and reduce the heat to low and simmer the tamales for 45-60 min or until the center of the tamale reaches 165 F.
  • While tamales are steaming, bring 4 cups of water to a boil and submerge sealed sauce pouch for approx 10 min or until 165 F. Remove with tongs; pouch will be very hot.
  • Unwrap the tamales from the paper & husk and then drizzle a small about of sauce over each one.
  • Enjoy!

To Microwave

  • Leave two tamales wrapped in husk and paper, then heat in microwave on high for approx 2 min if frozen and 1 min if thawed.
  • Run frozen sauce pouch under hot water until it is loose enough to transfer into a microwave-safe bowl. Microwave on high for approx 2 min stirring once halfway through.
  • Unwrap the tamales from the paper & husk and then drizzle a small about of sauce over each one.
  • Enjoy!
Download Storage and Prep Instructions

Shipping Details

  • El Charro Cafe ships on Tuesdays of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

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