Vegan Tamale Sampler - 12 Pack
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Some restrictions applyThis kit contains two varieties of vegan tamales: Hola Hemp Chipotle Tamales with hemp and smoky chipotle, and Red Chile Jackfruit Tamales with red chile and shredded jackfruit!
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.
This package serves 6 people and includes
- 6 Vegan Hola Hemp Chipotle Tamales
- 6 Vegan Red Chile Jackfruit Tamales
- Red Chile Sauce (12 oz.)
- Each tamale measures 4″ × 2″ × 1.5″ and weighs approx. 4 oz.
- Garnish not included
- 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!
Vegan Hola Hemp Chipotle Tamales – Masa (Corn, Water, Lime), Extra Virgin Olive Oil, Vegan Mozzarella (Filtered Water, Coconut Oil, Food Starch-modified (Potato & Tapioca), Potato Starch, Calcium Citrate, Sea Salt, Mozzarella Flavor, Sorbic Acid And/or Olive Extract, Beta Carotene), Chipotle Peppers, Red Roasted Anaheim Peppers, Cactus, Quinoa, Hemp Hearts, Flax Seeds, Sea Salt, Nutritional Yeast, Chia Seeds. Red Chile Sauce (Red Chile Paste, Water, Rice Flour, Canola Oil, Salt)
Vegan Red Chile Jackfruit Tamales – Masa (Corn, Water, And Lime), All-vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq And Citric Acid), Red Chile Puree, Salt. Jackfruit, Red Chili Puree, Vegetable Broth, All-vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq And Citric Acid), Garlic, Canola Oil, Cayenne Pepper, Rice Flour, Bay Leaves And Salt. Red Chile Sauce (Red Chile Paste, Water, Rice Flour, Canola Oil, Salt).(Allergens: Soy).
America’s Oldest Mexican Restaurant, Since 1922
America’s Oldest Mexican Restaurant, Since 1922
If a restaurant’s been going strong since 1922, you know it’s doing something right, and El Charro Café is DEFINITELY doing something right! El Charro was founded in Tucson by the tireless Monica Flin, who in the early days served as hostess, waitress, and chef. Her lineup of traditional Sonoran dishes made her a local legend (she’s even credited with inventing the chimichanga!), and over the years that legend continued to grow.
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. Mexican food doesn’t get more delicious than this, and now it’s shipping nationwide!
