A special collaboration of handmade tamales made by Houston's award-winning Chef Victoria Elizondo using Frydek Heritage Farm pasture raised chicken and Cochinita green salsa. 1/2 dozen - heavy on meat. 2 tamales will feed most. To reheat - simmer in the unopened bag or remove from bag and steam.
Corn masa, pork fat, chicken, chicken stock, tomatillos, jalapenos, onions, cilantro, garlic, bay leaf, cumin, baking soda, sea salt