The holidays and tamales go hand-in-hand and that is definitely the case in San Antonio. Check out this festive tamale recipe from a Davila’s BBQ, a favorite spot serving traditional Latin American and Vaquero-style dishes.
Every city in the US celebrates the winter season and all of its holidays a bit differently, but we especially love the festivities of San Antonio and the homage the celebrations pay to their culturally rich roots. From Mexico and Spain to Germany and beyond, there’s a nod to a handful of different cultures and cuisines during the holidays.
One of the most delicious holiday traditions in San Antonio is the authentic tamales. Besides being able to eat them at restaurants around the city, chefs also put on classes so anyone, with any cultural background, can learn how to make them. 
With more than 2,000 traditional Mexican luminarias lining the River Walk, San Antonio literally shines alongside the tamale season. So what are San Antonio tamales like? We caught up with Davila’s BBQ, a restaurant in the outskirts of San Antonio that has been in business since 1959. The restaurant has been making traditional Latin American and Vaquero style dishes, including tamales that have been passed down from generation to generation. Raul Davila first opened the restaurant in an old abandoned school house in Seguin, TX. With no decorations and no cash register, the Davila family nestled in the back two rooms of the restaurant and opened for business. Nearly sixty years and three generations later, Davila’s BBQ has continued to grow and has been nationally recognized as one of the top BBQ places in Texas. In 2018, Third generation Pitmaster Adrian Davila released his first cookbook, Cowboy Barbecue, the recipe below comes from the book.
While tamales are great anytime of the year, they are especially perfect during the holidays when you have to feed a crowd. Prep them ahead of time and serve them warm when your guests arrive.
Are you going to be in the San Antonio area? Be sure to take part in the festivities and check out these tamale events!
Tamales and More Tamales Events
Each year, locals and visitors alike can learn the secrets of making a perfect tamale at La Gran Tamalada, taking place this year on December 8 at historic Market Square. While most people have no trouble eating tamales, the art of actually making them takes patience and some skills, and with this free event, participants get a hands-on opportunity to learn about the ingredients, recipes and cooking methods used in making this culturally iconic dish. Additionally, on December 2, Sunday Masa – A Holiday Tamales Extravaganza’s second annual celebration will offer tamales for sale, a wide array of local holiday vendors and plenty of pan dulce and hot chocolate. Don’t miss it!
TAMALES VERDES RECIPE
- Total Time: 120 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
A zesty twist on a classic! These chicken tamales are bursting with flavor—perfect for a festive meal.
Ingredients
- 3 lbs (1361 g) whole chicken
- 0.25 cups (59 ml) yellow onion
- 2 tbsp salt
- 4 cloves garlic
- 1 lbs (454 g) tomatillos
- 2 peppers serrano peppers
- 0.5 bunch cilantro
- Tamales Masa
- 30 corn husks
Instructions
- Put the corn husks in a large bowl, cover them with hot water until completely submerged, and soak for at least 1 hour, preferably overnight.
- Remove the husks from the water, pat dry with paper towels, and store in a covered dish or plastic bag.
- Put the whole chicken, onion, 1 tablespoon of salt, and 2 garlic cloves in a large pot. Add water to cover, bring to a boil over high heat, and cook until the chicken begins to separate from the bone (45 minutes to 1 hour).
- Remove the chicken, reserving the chicken broth.
- Allow the chicken to cool, then shred the meat using two forks. Set aside.
- Combine the tomatillos, serrano peppers, cilantro, remaining 2 garlic cloves, remaining tablespoon of salt, and 2 cups of reserved chicken broth in a blender. Blend until smooth.
- If the mixture is pasty, add more liquid as needed.
- Warm the chicken and broth mixture in a large saucepan over medium heat until the sauce thickens (10 to 15 minutes).
- Remove from heat and let cool in a large bowl.
- Take a soaked cornhusk and place about 1/4 cup of prepared tamale masa in the middle.
- Spread the masa evenly, leaving a 1/4-inch border.
- Add 3 to 4 tablespoons of filling to the center of the masa.
- Roll the sides over to enclose the filling, fold the tapered end up, and tie with a strip of husk if desired.
- Repeat until all filling is used.
- Arrange tamales, open ends up, in a steamer pot or pot with a steaming basket.
- Steam until the dough separates from the husk (about 1 hour).
Notes
- For a smoother sauce, strain the tomatillo mixture after blending.
- To reduce spiciness, remove the seeds and membranes from the serrano peppers.
- Leftover tamales can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What type of masa should I use for the tamales?
For this tamale recipe, you should use masa harina specifically labeled for tamales, as it has the right texture and flavor for this traditional dish.
How do I know when the tamales are properly wrapped?
The tamales are properly wrapped when the masa adheres well to the filling and the corn husk, and you can easily fold the husk over the masa without it breaking apart.
Can I use different fillings for the tamales?
Yes, you can customize your tamales with various fillings such as shredded pork, chicken, or even vegetables, but make sure to balance the flavors with the masa.
