Cooking instructions
MICROWAVE PROCEDURE:
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Remove 2 tamales from the package.
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Place them on a plate and wrap with a damp paper towel.
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Microwave for approximately 3-3 ½ minutes, until they are soft and hot.
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Remove the corn husk before eating.
STOVETOP / STEAMER PROCEDURE (Recommended):
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Add 2 inches of boiling water (212* F) to the steamer.
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Stand up frozen tamales in steamer, open end up. Do not pack them too tightly. Cover with a lid. Steam over medium heat (170* F). Check the water level frequently.
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1 to 3 dozen: 30 to 45 minutes.
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For more than 3 dozen: 1:00 hour to 1:15 hours.
- Be careful as the product will be hot.
- Remove the corn husk before eating.
* NEVER DRY HEAT TAMALES, they’ll lose their moisture
To take tamales on a road trip
Wrap tamales in plastic or place them in plastic bags and store them in an ice-packed cooler. Make sure to wrap them well in case the ice melts so that the water won’t touch the tamales. Kept cool, tamales can travel for up to 18hrs.
In Mexico we say 'Enjoy your meal' to anyone eating, even to strangers.
Saying 'Provecho' is a way to make people feel seen, a sign of warmth and respect.
Cooking instructions
• Prep: Remove only what you need from the freezer; return the rest immediately. Let sit at room temperature 5–10 minutes before cooking.
• Cook thoroughly. Confirm 165°F (74°C) internal temperature
• Do not overcook quesadillas because they will become dry and tough.
STOVETOP INSTRUCTIONS (Recommended):
Heat oil in a deep skillet to 350°F (175°C). Fry a few at a time (don't overcrowd), 1–2 min per side, until golden brown. Place on a wire rack lined with paper towels to drain excess oil.
AIR FRYER INSTRUCTIONS:
Preheat to 375°F (190°C). For extra crispiness, lightly spray the quesadillas with cooking oil before arranging in a single layer, ½" apart. Cook in batches to ensure even cooking. Cook 6–8 minutes until the crust is golden and crisp.
* DO NOT MICROWAVE OR USE A TOASTER/TOASTER OVEN, cooks unevenly and turns soggy.
Caution: Product will be very hot after cooking. Let rest 2–3 minutes before eating. Refrigerate or discard leftovers within 2 hours.
Do not refreeze after thawing.
Did you know...
Salsa and other foods in Mexico use green, white, and red as a direct nod to national pride and culinary patriotism
Serving suggestions
Great as an appetizer or an entrée.
Crafted with pillowy, moist masa and deeply flavorful fillings, our tamales are absolute perfection on their own. Eat them classic and plain, or level up the flavor: unwrap, smother in your favorite salsa, and top with a velvety drizzle of sour cream and crumbled cotija cheese.
Serving suggestions
Our cheesy, golden-crisp quesadilla is just the canvas—now make it your own. Level up your plate with creamy guacamole, fresh pico de gallo, or a sharp crumble of cotija cheese. Load it up with crunchy shredded lettuce and pickled red onions, drizzle on a creamy chipotle dressing, or round it out with a side of refried beans and Mexican rice for a complete, crave-worthy feast.