Tamales - Choose Your Own 24 Pack
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Not eligible for shipping to CanadaThis is the perfect way to experience both tamales Nortenos (corn husk-wrapped) and Oaxaquenos (banana leaf-wrapped)!
Take your pick from chicken in green chile tamales Nortenos, pork in red chile tamales Nortenos, black beans & cheese tamales Nortenos, pepper & cheese tamales Nortenos, pork in red sauce tamales Oaxaquenos, chicken in green sauce tamales Oaxaquenos, and mushroom tamales Oaxaquenos.
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, which opened in 1984 and remains one of Houston’s most renowned Mexican restaurants.
This package serves 24 people and includes your choice of 24 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
- Chicken in Green Chile (Norentos) – Corn husk wrapped savory chicken in green chile have a delicious tomatillo and roasted pepper flavor
- Pork in Red Chile (Norentos) – Corn husk wrapped savory pork in red chile have a delicious roasted red pepper flavor provided by guajillo and chile de arbol peppers
- Beef in Red Chile (Norentos) – Savory beef in red chile have a delicious roasted red pepper flavor provided by guajillo and chile de arbol peppers
- Black Beans and Cheese (Norentos) – Corn husk wrapped savory vegetarian black bean and cheese selection are the best treat!
- Pepper and Cheese (Norentos) – Corn husk wrapped savory Vegetarian cheese, with roasted poblano pepper and corn are out of this world good!
- Pork in Red Sauce (Oaxaquenos) – Banana Leaf wrapped tamales with pork in red chile sauce
- Chicken in Green Sauce (Oaxaquenos) – Banana Leaf wrapped tamales with chicken in green chile sauce
- Mushroom (Oaxaquenos) – Banana Leaf wrapped tamales with portabello in huitlacoche sauce
