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Texas Lone Star Tamales – Tamales that you Heat, Eat and YUM!

The Wolfe Pit Heats and East some spicy and delicious Texas Lone Star Tamales! You can have these same delicious Tamales shipped directly to your door! Visit – and order yours today!

Tamales are a "New World" food made by wrapping various ingredients in a rich corn dough, and then wrapping corn husks, banana leaves, or corn leaves around the dough parcel to create a packet, which is then steamed. The finished tamales are typically eaten plain, although they may be accompanied with a variety of drinks, depending on the region, and sometimes sides like beans as well. They may be topped with salsa, chili, queso, guacamole, or chili con carne.

Many people associate tamales specifically with Mexican cuisine, where they have been elevated to an art form, with various regional specialties which feature an assortment of ingredients ranging from chocolate to shredded beef. However, tamales are also eaten in other parts of Latin America, and they were once eaten by Native North Americans on a fairly regular basis, as early colonists attested. In the US, regional tamales have developed for the Mississippi Delta, New Mexico, and Texas (among others).

Nutritionally, tamales have a lot to offer. The corn dough is typically made with masa, a form of nixtamalized corn which has been treated with slaked lime. The corn dough is highly nutritious as a result, and the filling may add to the nutritional value of the tamales with ingredients like protein-rich meats and fresh produce. Tamales are also extremely convenient, as the steamed packets can easily be carried on trips or in a lunchbox; many cuisines have foods similar to the tamale, such as zongzi, Chinese rice dumplings wrapped in plantain leaves.

A tamal need not necessarily be meaty, although many people think of them as a savory entree' food. In addition to filling tamales with ingredients like spicy shredded chicken, pork, or beef, cooks can also fill them with chocolate or fruit. It is also possible to find vegetarian tamales with ingredients like black beans, yams, and so forth. Typically tamales are also heavy on the chilies and other spices, making them zesty as well as nutritious.

Many Mexican restaurants offer tamales, and if you live in a region with a large Hispanic population, you may be lucky enough to encounter a tamale stand. Tamale stands often offer a range of traditional tamal flavors, served fresh and hot directly from the steamer and sometimes accompanied with salsa. It is also possible to make tamales at home; if you don't want to go through the trouble of using your own masa, you can use nixtamalized products from a company like Maseca, which are designed to be easily used by home cooks. [Editor note: or you can take advantage of www.TexasLoneStarTamales.com and have them ship them directly to you.]

"Broken Reality" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

21 thoughts on “Texas Lone Star Tamales – Tamales that you Heat, Eat and YUM!

  1. This Mexican LOVES tamales lol. We have them every year this time of year. Down here, the 2 main condiments that go with them are ketchup or salsa, mainly salsa. These looked good!

  2. I’am not Mexican, I’am Irish and i love them too They taste better STEAMED! and fresh home made, The Masa and sauce make them in any kind of Meat, Chicken, Pork Hamburger meat, Beef, Turkey any thing. Most of the time if i don’t have Venison or a some sort of wild game. This time of year i always have left over Turkey for tamales, i make all kinds until i run out of meat. YUM I make a bunch of them 6 to 12 dozen every year and FREEZE THEM. and use them as a Enchiladas as well of course the Enchilada sauce. The only difference is one is made with Masa and the other one is a tortilla shell. I prefer the MASA much more tender and has a corn taste, that the corn shuck make even better and hold them in place for STEAMING.. Kinda like pizza sauce and spaghetti sauce one is cook and the pizza sauce is not cook I LIKE TAMALES AND ICE COLD CHOCOLATE MILK ! THEY GO GOOD WITH EACH OTHER That the way i eat em. Kinda like Pop Tarts and Ice cream , Chocolate and Peanut butter he heee YUM

  3. Those look good! There used to be a little Mexican kid that came around selling one’s that his mom had made. They were good!

  4. Larry, I may be a very amateur cook, but I’m quite proficient at warming and eating. These tamales look fabuloso! I could eat the entire package!

  5. OMG.. Now I am going to thaw out my tamales!! I want to tell you another way to heat them up that you might love. Lay them in a cast iron pan with the corn husks on and toast them until the husks are slightly browned.. Even a bit burnt… then just unwrap and the outside will be crunchy and the next layer very moist. You can thank me later!

  6. Well, that’s something I never thought I’d see you eat? Glad you got to sample some good tamales Larry. We always have tamales for Christmas Eve while watching Christmas Vacation. Good times!!!

  7. Thanks Larry For This Review
    I’ve never had Tamales before I will definitely give them a try
    LOL, Thanks for telling ME About Removing the Husks Cause I probably would have ate it with it on!!!!!

  8. Hello Lary, thanks for your nice recipe video many thanks, i wish you a nice weekend .. greetings Tom

  9. Those look good, many of the tamales I’ve had are almost all corn meal, those look like they have a lot of meat in them.

  10. Note: The large Tamale in front is our Big Tex Pork tamale, 5 ounces, which is twice as big as our regular ones at 2.5 ounces. I recommend the 2.5 ounce ones, because they have the exact right balance of masa and meat.
    Our 5 ounce tamales have lots of meat, and California folks like the large tamales better.
    Lee, Texas Lone Star Tamales

  11. Howdy! As a Texan, I gotta’ tell ‘ya… never seen ’em eaten with a fork. They’re finger food. Glad you liked ’em.

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