Mississippi Tamales
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Some restrictions applyFat Mama’s ships its crave-worthy tamales nationwide on Goldbelly! Enjoy up to 5 dozen Mississippi tamales in ground beef or pork.
Fat Mama’s world famous, homemade tamales are made with a combination of seasoned ground beef and pork roast and wrapped inside a spicy masa. Fat Mama’s then wraps the tamales in a corn husk and cooks them for over 3 hours. Located at the tail end of the Mississippi River, this mom and pop tamale shop founded by Jimmy and Britton Gammill in 1989 has become a local landmark for decades.
This package includes your choice of 2, 3, 4, or 5 lbs. of Tamales
- Tamales weigh 2 oz.
- Each tamale measures 4" in length and 0.5" round
- Tamales are packed by the dozen
Tamales Flavors Include
- Ground Beef
- Roasted Pork
- Tamales ship vacuum sealed and frozen.
- Upon arrival, store tamales in the refrigerator or in the freezer.
- Tamales last up to a few days in the refrigerator or up to several months in the freezer.
- Tamales do not have to be prepared all at once, portion as needed.
- Detailed storage and prep instructions are included in the box.
To Serve
- Steam tamales for 15 minutes.
- Serve and enjoy!
Masa (Enriched Yellow Cornmeal [Cornmeal, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Beef and Pork Broth, Lard [BHT and BHA added to protect flavor], Corn flour, [Corn treated with Lime Water], Salt, Cayenne Pepper, Pork, Beef, Chili Powder, (Chili Pepper, Salt, Garlic, Oregano, Cumin, Silicon Dioxide [2% max], Ethoxyquin [100 ppm max], Garlic Onion, Salt, Distilled Vinegar (50 grains), Cumin, Cayenne Pepper, Oregano
Home of the Knock You Naked Margarita
Home of the Knock You Naked Margarita
Located along the Southern tail of the Mississippi River, the one thing you may not expect to find in this small Miss-Lou city is tamales. Yet this place is completely tamale crazy, thanks in part to a little log cabin serving up seriously hot tamales. Local residents, Jimmy and Britton Gammill, started making these tasty, spicy treats for their hometown after two years of trial and error in search for the perfect recipe. It was during that period when the Gammill’s son came up with the restaurant’s name: if mama kept messing up the tamale recipe, they’d have to start calling her Fat Mama after all eating all the mistakes. With lines soon stretching out the door, it is safe to say that mama found her recipe.
It’s time to party masa.
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