Tamales in Houston: Holiday Season and How to Buy

Tamales in Houston become a winter tradition as the holidays near: families gather to spread masa on corn husks, fill them with pork, chicken, cheese or sweet fruit and steam them by the dozen, while makers and shops take orders for those who would rather buy. Order early, judge the masa and rate each batch by the dish.

Many tamale makers work by order, so the trick is knowing the season, what to look for and how to buy well.

Why are tamales in Houston a holiday tradition?

Tamales are a labor of love. Making them takes hours: the masa is mixed, the husks are soaked, the fillings are cooked and a table of relatives spreads, fills and folds dozens at a time. The gathering is called a tamalada, and for many Houston families it is as much a part of the holidays as the meal itself.

Because the work is long, many families buy rather than make. That creates a seasonal market of home cooks, small shops, markets and restaurants that sell tamales by the dozen.

When is Houston tamale season?

The busiest stretch runs through late autumn and the winter holidays, from Thanksgiving through Christmas and into the new year. Orders open weeks in advance, and the most popular makers sell out. Outside the season, you can find tamales year-round at some counters, markets and food trucks, though the supply is thinner.

Plan ahead. If you want a dozen for a holiday table, order early, ask the pickup day and confirm what is included.

What fillings do Houston tamale makers offer?

The classic fillings are pork in red chile sauce, chicken in green salsa, cheese with jalapeno strips and sweet tamales with raisins, pineapple or cinnamon. Some makers add beef, brisket, black beans, spinach or sweet corn. Regional variations come from across Mexico and Central America, and you may see tamales wrapped in banana leaves as well as corn husks.

Order a mixed dozen to taste widely, then reorder what you like. Ask which fillings are vegetarian, since lard is sometimes used in the masa.

How do you judge the masa?

The masa is the heart of a tamale. It should be soft and moist, with a tender, slightly sweet corn flavor and a texture that holds together without being heavy. Dry, crumbly masa or a dense, greasy one is a sign of a rushed batch. The filling should be generous and well seasoned, with enough sauce to flavor each bite.

Unwrap the tamale gently. If the masa pulls cleanly away from the husk, it was cooked well.

How do you buy tamales for the holidays?

Buy by the dozen, order ahead and ask how to store them. Most makers sell them cooked and ready to reheat, and some sell them uncooked for you to steam at home. Plan on three or four tamales per person if they are the main course, and fewer as a side.

Ask what to serve alongside: rice, beans, salsa, pickled vegetables and a warm drink such as champurrado or hot chocolate round out the table.

How should you reheat tamales?

Steam is best: stand the tamales upright in a steamer basket over simmering water until hot through. A microwave works for a single tamale if you wrap it in a damp paper towel. To freeze, wrap in foil or a freezer bag, label with the filling and reheat from frozen over steam.

Do not eat the husk. Let it cool a minute, peel it back and enjoy.

What should you serve with tamales?

Rice and beans are the classic partners, and a bright salsa or a pickled vegetable relish cuts the richness. Add a salad of cabbage, radish and lime for crunch. A warm drink completes the table: champurrado, a thick chocolate-masa drink, or Mexican hot chocolate. For dessert, sweet tamales, flan or a plate of cookies keep with the theme.

If you are bringing tamales to someone else's table, ask what else is on the menu. Tamales are filling, and two or three per guest is plenty.

How do you rate and remember a batch?

Taste notes fade by next winter, so write them down. After the first bite, open the Mosey app, find the maker or shop and give it stars. Then rate the dish: a pork tamale, a sweet tamale, a cheese and jalapeno tamale. Tags such as Must-Try, Good Portions and Great Value help. Tags earn badges and help people find this place.

Keep a list called Tamale season, add each maker with a line on what to order and when to call, and share it with the family.

What else should you read?

Pair tamales with a morning stop, such as the kolache guide, or read about the city's farmers markets, where some makers sell. For regional dishes across the state, see the Texas regional dishes guide. The state hub is Food in Texas, and the US food guides cover other cities.

Follow the friends whose taste you trust and the Friends' picks layer on the Mosey map shows the places they rated or saved. It is a quick way to choose a tamale maker when the holiday orders are due and you need a tip you trust.

Open the Mosey app before your next holiday order, rate each tamale by the dish and keep your favorite makers in a list.