Order by 5 p.m. on Thursday and you can pick up your tamales the following week from the Grand Junction site:
Chopstik Express--1037 North Avenue (across from Mesa State College)
Thursday between 2 and 6 p.m.
Saturday between 11 a.m. and 2 p.m.
Sunday between 12 and 5 p.m.
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Chicken Tamales (1 Dozen) |
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Pork Tamales (1 Dozen) |
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Vegetarian Tamales (1 Dozen) |
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Special (1 Dozen) See home page for special of the month. |
Ingredients:
- All tamales: Red chili peppers, garlic, salt, baking powder, wheat flour, corn flour, cumin, cloves, black pepper, corn husk.
- Pork: add pork and lard (less than 0.25 ounce of lard in each tamale)
- Chicken: add chicken and lard (less than 0.25 ounce of lard in each tamale)
- Vegetarian: add vegetable oil, tomatillos, mushrooms, carrots, potatoes, peas, and jalapeños
Heating Instructions:
- Frozen Tamales: can be kept in the freezer for about 4 months.
Microwave: To keep the moisture, wrap tamale inside a wet paper towel. Heat it up for 1 to 2 minutes, or until it is hot inside. Check often to avoid overcooking.
Steaming: about 10 minutes or until it is hot inside.
Serve it with salsa of your choice.