1/2 DOZ. Ancho Pork Tamales
After years of perfecting our gourmet tamales the one we spend the most time on is our Ancho Pork Tamale.
Our pork tamales are delicious! It's different from south texas, New Mexico, jumbo Cali tamales, or tamales made in Mexico. The flavor factor is off the chart delicious. After trying our gourmet tamales many people realize why we are so different from other tamale places -- and, most people start with our Ancho Pork Tamale. ¡Muy deliciouso!
I have never posted a review before but I have to give a shout out to the owner who made sure I had my tamales in time for my husband's surprise party here in Virginia. She paid extra to get me a Saturday delivery and was very pleasant on the telephone. The park tamales are delicious-- spicy and consistent flavor and texture in the whole tamale. They look small but are substantial in ingredients. My husband's friends loved having Texas tamales in Virginia! Thanks.
I grew up in San Antonio and ate tamales at least once a week, these tamales are the best I've ever tasted! Full of tender pork and great seasoning. Served them Christmas Eve party and they were a huge hit
These tamales are the best. I can be confident that it is truly nutritious for me and my family and friends. Hard to believe these are made without using lard. When in steamed, these tamales puff up and become light and delicious.
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.