Tortillas, Tamales, & More!
Tamales
$5.65 1/2 dz $11.25 1 dz
Pork
Pork with jalapeno
Bean
Bean with jalapeno
$12.00 1 dz Chicken *Seasonal Item (December)*
Chicken
Chicken with Jalapeno
Tortillas*
Flour
$3.00 10 count
$5.00 25 count
$7.75 50 count
Corn
$1.25 10 count
*no preservatives*
Barbacoa
$13.00 1 Lb All Meat
$11.00 1 Lb Mixed
Beans
$4.00 Pint
$8.00 Quart
Hot Sauce, Red or Green
$0.80 3 oz cup
$2.30 Half Pint
$4.60 Pint
Menudo (only served Friday-Sunday)
$5.50 Pint
$11.00 Quart
$44.00 Gallon
Masa
$3.25 Lb/Prepared
$2.00 Lb/Plain
If you have any questions you can email info@delriotortillas.com
*orders will only be taken over the phone, not over email or Google Message*
Cooking instructions for raw tamales
5 dozen
Add four (4) cups of water to the pot
Cook for 45 minutes at 3/4 flame
After 45 minutes, check one tamale. If it does not stick to the corn husk, they are done. If it does, add two (2) cups of water for another 15 minutes
Note: To prevent burning, do not allow water to run out
10-15 dozen
If you are using a Del Rio can, make sure there is a small hole in the lid to allow the steam to come out.
Add nine (9) cups of water to the pot
Cook for one (1) hour at full flame
After the hour, add four (4) cups of water and lower the fire to half flame for 30 minutes
After the 30 minutes, check a tamale that is three rows down. If it does not stick to the corn husk, they are done. If it does, add two (2) cups of water for another 15 minutes
Note: To prevent burning, do not allow water to run out