Your tamales will be done when they have the consistency of the fleshy part of your palm at
the base of your thumb. Start testing for doneness after 30 minutes. Give one of your tamales
a gentle squeeze; if you think it might be ready, remove the paper from your test tamale, slide
the tie off one end, peel the corn husk away, and take a peek inside. If the husk releases
easily and the masa doesn’t stick, your tamales are ready.
Under-steaming will give you a mushball (that's an official culinary term!).
Over-steaming will yield a tougher or drier masa.
the base of your thumb. Start testing for doneness after 30 minutes. Give one of your tamales
a gentle squeeze; if you think it might be ready, remove the paper from your test tamale, slide
the tie off one end, peel the corn husk away, and take a peek inside. If the husk releases
easily and the masa doesn’t stick, your tamales are ready.
Under-steaming will give you a mushball (that's an official culinary term!).
Over-steaming will yield a tougher or drier masa.
| INGREDIENTS We make our tamales from fresh ingredients. We always use organic masa made from non-GMO corn, and all our meat is humanely raised with no added hormones or antibiotics. Our salsas, broths and fillings are made from scratch using fresh produce that is chemical-free, pesticide-free, and grown locally whenever possible. We do not use additives or preservatives of any kind. |
| MENU |
| Chicken in Green Sauce Tender, shredded, organic free-range chicken in a flavorful homemade tomatillo salsa. Try it with a dollop of our organic sour cream. Mmmmmmm. |
| Buying organic and local means that we take advantage of the freshest seasonal produce our local farmers have to offer. Our commitment to making our tamales using the best ingredients also means that not all tamales will always be available. View our Current Menu |
| Savory Tamales |
Pork in Red Sauce
Savory shredded pork in a killer
red-chili–based salsa. Our pork is
from a local family farm that raises
their pigs humanely on food from the
farm and mixed grains. No hormones,
no antibiotics, no steroids.
Savory shredded pork in a killer
red-chili–based salsa. Our pork is
from a local family farm that raises
their pigs humanely on food from the
farm and mixed grains. No hormones,
no antibiotics, no steroids.
| Sweet Tamales |
| Sasquash vegan Baked yam and butternut squash masa with a sweet red bean filling. It's kinda like a sweet-and-salty medley. Pour yourself some hot apple cider, put on your fuzzy slippers, and cozy on up to the fire―this tamale is pure comfort food. |
| Blue Corn Jalapeño & Cheese vegetarian Fresh chopped jalapeños delicately sautéed in olive oil with garlic and onions; paired with a classic Monterey Jack cheese and presented in a tasty blue corn masa. We remove the seeds and spines from the jalapeños so you get the flavor without the heat. |
| PREPARATION TIPS |
STEAMING UNCOOKED TAMALES
We also give you the option of ordering our tamales frozen and uncooked so that you can
steam them up fresh at home as you’re ready to eat them. This means that you have to
steam them for a full 30–90 minutes, depending on your stove, steaming equipment, and
the number of tamales you’re preparing. You can use a traditional vegetable steaming basket,
bamboo steamer, pasta steamer, seafood steamer, etc. The more water you can get to boil
under your tamales, the better. For best results and fastest steaming time, use La Guera
Tamalera’s home tamale steamer.
We also give you the option of ordering our tamales frozen and uncooked so that you can
steam them up fresh at home as you’re ready to eat them. This means that you have to
steam them for a full 30–90 minutes, depending on your stove, steaming equipment, and
the number of tamales you’re preparing. You can use a traditional vegetable steaming basket,
bamboo steamer, pasta steamer, seafood steamer, etc. The more water you can get to boil
under your tamales, the better. For best results and fastest steaming time, use La Guera
Tamalera’s home tamale steamer.
Add water to your pot to a level safely below the bottom of your steaming basket. Let the water
reach a full rolling boil before placing your tamales in the basket. Cover the pot, but be mindful
of adding more water as it evaporates.
reach a full rolling boil before placing your tamales in the basket. Cover the pot, but be mindful
of adding more water as it evaporates.
REHEATING COOKED TAMALES
Re-steaming tamales: Do not remove the husks; if your tamales are also wrapped in
steaming paper, leave the paper on. Add water to your pot to a level safely below the bottom of
your steaming basket. Let the water reach a full rolling boil before placing your tamales in the
basket. Cover the pot and steam your tamales on high heat, being mindful of adding more
water as it evaporates. Steam until tamales are heated all the way through; steaming time will
vary depending on your stove, equipment, and the number of tamales you're preparing. A
rough guide would be: 15-20 minutes for frozen cooked tamales, 8-12 minutes for thawed
cooked tamales. Be careful; don't oversteam!
Re-steaming tamales: Do not remove the husks; if your tamales are also wrapped in
steaming paper, leave the paper on. Add water to your pot to a level safely below the bottom of
your steaming basket. Let the water reach a full rolling boil before placing your tamales in the
basket. Cover the pot and steam your tamales on high heat, being mindful of adding more
water as it evaporates. Steam until tamales are heated all the way through; steaming time will
vary depending on your stove, equipment, and the number of tamales you're preparing. A
rough guide would be: 15-20 minutes for frozen cooked tamales, 8-12 minutes for thawed
cooked tamales. Be careful; don't oversteam!
In the microwave: Do not remove the husks. Place tamales in a covered, microwave-safe
dish or microwave-safe plastic bag (folded closed) with a tablespoon of water. The water is
essential to create a little steam. Cook on high for 1½ –2 minutes. We do not recommend
reheating more than four tamales at once; microwaving them in batches works best.
dish or microwave-safe plastic bag (folded closed) with a tablespoon of water. The water is
essential to create a little steam. Cook on high for 1½ –2 minutes. We do not recommend
reheating more than four tamales at once; microwaving them in batches works best.
TM
Do not remove the paper wrapping or the husks before steaming.
DO NOT MICROWAVE UNCOOKED TAMALES.
DO NOT MICROWAVE UNCOOKED TAMALES.
Spinach & Mushroom vegan
Spinach and shiitake mushrooms lightly
sautéed in olive oil with garlic and onions;
wrapped in our yellow corn masa.
Spinach and shiitake mushrooms lightly
sautéed in olive oil with garlic and onions;
wrapped in our yellow corn masa.
Tamales can be frozen after they’re cooked and will last for months in your freezer if you
double-bag them. If you’re refrigerating them, eat them within three days.
double-bag them. If you’re refrigerating them, eat them within three days.
| May contain organic brown sugar that is NOT processed through bone char. |
KEEPING TAMALES WARM
You can keep your cooked tamales warm for several hours in an oven on super- low heat
(140 degrees, if possible). Make sure they are covered tightly with aluminum foil or they will
dry out. On the serving table at your party, a chafing dish works nicely, but again, make sure
the tamales are covered and keep the heat low to prevent them from drying out.
You can keep your cooked tamales warm for several hours in an oven on super- low heat
(140 degrees, if possible). Make sure they are covered tightly with aluminum foil or they will
dry out. On the serving table at your party, a chafing dish works nicely, but again, make sure
the tamales are covered and keep the heat low to prevent them from drying out.
| NO LARD, NO CORN OIL, NO CANOLA OIL, NO GLUTEN, NO TRANS FAT Folks who enjoy our tamales needn’t worry about lard, nor should you be concerned about scientific reports that corn oil becomes toxic when heated, because we don’t use lard, corn oil, nor canola oil, which is known to cause digestive problems in some people. Our tamales are naturally gluten-free. We use only organic, non-hydrogenated fat sources. |
Sesame Kale vegan
With garlic and black eyed peas in a
sweet potato masa. (pictured, left)
With garlic and black eyed peas in a
sweet potato masa. (pictured, left)
| Our tamales are flavorful but not overly spicy. (If you like spicy, throw some of our housemade "nearganic" salsa on 'em!) |
| Photo by Gourmet Pigs |
| Photo by GuzzleAndNosh |
| Photo by Quarrygirl |
| La Guera Tamalera does not knowingly purchase any genetically modified products. |
FigNana vegan
Plump mission figs in the masa; fresh banana filling. Sweet-but-not-too-sweet.
Our most popular dessert tamale.
Plump mission figs in the masa; fresh banana filling. Sweet-but-not-too-sweet.
Our most popular dessert tamale.
