Veggie Tamales with Salsa, Serves 12

Enjoy handcrafted tamales fromAlicia Villanueva, who became famous inthe San Francisco Bay Area for her delicious street-cart delights. Villanueva learned the recipes and time-honored techniques fromher mother and grandmother.Today, her wholesome, lard-free tamales are made from scratch in California, using a family recipe from the Mexican state of Sinaloa. One of the secrets to these artisanal creations is the expertise that goes into the corn masa dough. Steamed in natural corn husks, the combination of masa and savory plant-based ingredients gives the tamales a light, fluffy texture and rich, hearty flavor.This set includeslard-free mixed vegetable and mushroom tamales and – for a vibrant finishing touch – two of Alicia's signature salsas.

Veggie Tamales: Masa is combined with spices, chickpeas, green beans, bell peppers, olives and nopales (fresh cactus).

Mushroom Tamales: Masa, mushrooms and garlic get a brilliant burst of flavor from a trio of chiles, including Guajillo, Cascabel and New Mexico.

Tomatillo Salsa: Bright, savory combination of tomatillos, onions and serrano chiles, seasoned with garlic and spices.

Chipotle Salsa: Lively blend of smoky chipotle chile peppers, onions and roasted tomatoes, accented with aromatic cumin.

• One Dozen Tamales: Includes 12 tamales (6 of each flavor) and Chipotle Salsa (8 oz.).
• Shipped frozen.

Receiving Instructions

• Tamales and salsa ship frozen with ice packs and may partially defrost during shipment. This is normal.
• Upon receipt, store tamales in refrigerator for up to 1 weekor in freezer for up to 6 months.
• Store unopened salsas in refrigerator for up to 1 month or in the freezer for up to 6 months. Once opened, sauces will keep in refrigerator for up to 2 weeks.

Serving Instructions

• Tamales can be prepared on the stovetop or in the microwave. Whichever method you choose, please ensure tamales are safely cooked to the recommended internal temperature of 165°F.
• On stovetop, steam tamales for 25 minutes (if frozen) or 10–15 minutes (if thawed).
• In microwave,wrap tamales in damp paper towel andsteam for 4–5 minutes (if frozen) or 2–3 minutes (if thawed).
• Remove husk wrapper prior to serving. Serve tamales with salsa on the side.

• Veggie Tamales: Corn flour, water, non-GMO canola oil, garlic, onion, fresh cactus (nopales), red bell pepper, green bell pepper, green beans, chickpeas, tomato, black olives (pitted black olives, water, salt, citric acid), basil, parsley, mint, oregano, cilantro, celery, dried oregano, salt, baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate).
• Mushroom Tamales: Corn flour, water, non-GMO canola oil, mushrooms, garlic, onion, parsley, mint, oregano, cilantro, basil, dried guajillo chile, dried New Mexico chile, dried cascabel chile, dried oregano, celery, salt, baking powder (cornstarch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate).
• Tomatillo Salsa: Tomatillo, yellow onion, canola oil, cumin, fresh garlic, fresh cilantro, fresh serrano pepper, apple vinegar, salt.
• Chipotle Salsa: Roasted tomato, fresh yellow onion, canola oil, cumin, chipotle, apple vinegar, salt.