Grand Junction Tamales Order Form

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.

Ingredients:

Pork: Corn flour, baking powder, cumin, chicken bouillon, black pepper, red chili pepper, salt, lard (less than 0.25 ounce of lard in each tamale), cloves, garlic, onion, pork and corn husk.

Chicken: Corn flour, baking powder, cumin, chicken bouillon, salt, garlic, lard (less than 0.25 ounce of lard in each tamale), tomatillos, cilantro, jalapeños, chicken, and corn husk.

Vegetarian: Corn flour, baking powder, cumin, vegetable oil, salt, garlic, tomatillos, cilantro, jalapeños, mushrooms, carrots, potatoes, and zucchini.

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.