Tamales Best Seller - 12 Pack
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis package serves 12 people and includes 12 Tamales
- Each Norteno Tamale measures 1.5″ × 4.5″ and weighs 3oz.
- Each Oaxaqueno Tamale measures 2.5″ × 5″ and weighs 6oz.
Tamales Options Include
- 6 Chicken in Green Chile (Norentos) – Corn husk wrapped savory chicken in green chile have a delicious tomatillo and roasted pepper flavor
- 6 Pork in Red Sauce (Oaxaquenos) – Banana Leaf wrapped tamales with pork in red chile sauce
- Tamales ship frozen with ice packs, may thaw in trasit
- Arrives in cryovac Sous Vide bags that may be kept in the refrigerator, or freezer
- May be kept refrigerated for up to 2 weeks for frozen for up to 6 months
To Serve
- Allow tamales to thaw overnight in the refrigerator in their Sous Vide bags
- Boil a large pot of water for multiple bags or a pot that can be filled to cover the size of a single bag at a time when submerged
- Place Tamales, still their sealed bags, in the water
- Boil until tamales are heated all the way through
- Remove from the water, open the bags
- Enjoy!
- Chicken in Green Chile – Pulled Chicken, Tomatillo, Onion, Garlic, Serrano Peppers, Cilantro, Cumin, Corn Masa, Corn Husk
- Pork in Red Sauce – Pulled Pork, Dried Guajillo Peppers, Dried de Arbol Peppers, Tomato, Onion, Garlic, Cumin, Corn Masa, Hoja Santa, Lard, Banana Leaves Wrapping
Facility handles, eggs, nuts, and dairy
Houston's Premier Award-Winning Mexican Restaurant
Houston's Premier Award-Winning Mexican Restaurant
Chef Arnaldo Richards was raised in Monterey, Mexico, where he began his career cooking at his family's restaurants. A third-generation chef, he started learning his grandmother’s recipes at age 13, and many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos.
Opened in 1984, Picos is one of Houston’s most beloved and venerable Mexican restaurants. Richards blends innovative contemporary culinary concepts with the rich traditional cooking techniques of his past. His cuisine celebrates the diversity of Mexican regional cuisine, from Yucatecan cochinita pibil to Sinaloan chilorio to Oaxacan tamales and mole negro.
