huskoroTAMALES · BY THE DOZEN

The kitchen menu

A filling for
every place at the table.

Choose a warm single at the counter or a chilled dozen to take home. Prices are before tax.

Tamales

Each dozen contains 12 tamales of one filling.

Pork in red chile

Pork with a red chile sauce.

$4 each · $42 dozen

Chicken in green salsa

Shredded chicken with tomatillo salsa.

$4 each · $42 dozen

Poblano & cheese

Poblano strips and melting cheese.

$3.50 each · $38 dozen

Black bean

Black beans with onion and cumin.

$3.50 each · $38 dozen

Mixed dozen

6 pork and 6 chicken; the set mix for a shared box.

$42

Counter plate

One tamale of your choice with crema, lettuce, tomato and salsa.

$6

On the side

Red rice

8-ounce cup.

$3

Pinto beans

8-ounce cup.

$3

Salsa verde

4-ounce cup.

$2

Something cold

Hibiscus tea

16-ounce cup over ice.

$3

Limeade

16-ounce cup over ice.

$3

Sparkling water

12-ounce can.

$2

For chilled, already-cooked tamales

Steam them
at home.

Keep the wrappers on while steaming. These directions are for reheating a chilled dozen, not for cooking raw dough.

  1. Set up the pot.

    Add water below a steamer basket so it doesn’t touch the tamales. Bring the water to a simmer.

  2. Leave room for steam.

    Set wrapped tamales upright in the basket, open ends up, with a little space between them. Cover with a lid.

  3. Warm, then unwrap.

    Steam for about 20–25 minutes; a fuller pot may take longer. Check the center of one and keep steaming if it is still cool. Remove the wrappers before eating.

About a dozen

How far ahead should I order?

Allow 48 hours for one to three dozen and 72 hours for four dozen or more. Christmas pickup has its own December 17 deadline.

One filling or the mixed box?

Tell us the dozen count and when you’d like to pick it up.

Plan a tamale order