Our Story
In 1960, Eduardo and Graciela Webster bought a 2,000-square-foot building in Houston, Texas, and made a $5,000 investment to start their own family business: Alamo Tamale Factory.

The formula for using quality ingredients in authentic family recipes proved to be successful. Their son, Louis Webster, has since turned the business into a multi-million dollar corporation. In fact, Alamo Tamales have become the favorite tamales of discriminating Texans.
Factory Facts
Alamo Tamale's 25,000-square-foot,USDA-inspected and approved facility in Houston features state-of-the-art equipment. Although we have modernized the way we make tamales since our start in 1960, we still rely on family recipes and wrap each and every one of our tamales by hand.
Tamale Culture
In Mexico, tamales have long been a tradition at Christmas time. The "tamalada," a holiday party featuring tamales of various types, has also recently gained popularity north of the border. Order a sampler of our pork, beef, chicken, spinach and cheese, and bean tamales, and we will ship your tamalada right to your door.

Alamo Tamales also make great gifts for those hard-to-buy-for people on your list.Tamales are also great to serve for parties, football get-togethers, camping trips, or simple dinners at home.

Serving Suggestions
Alamo Tamales are easy to prepare. With the cornhusks on, simply steam them or cook them in the microwave according to the package directions. Try Alamo Tamales topped with picante sauce, paired with rice and beans, or dipped in chile con queso. Just don't forget to remove the cornhusk wrappers before eating!
Recipes
Alamole Guacamole
This cool, creamy guacamole makes a delicious dip for chips, vegetables and of course, ALAMO TAMALES.

Ingredients:
  • 4 avocados, mashed (Save the pits! We'll tell you why later.)
  • 1 cup white onion, diced (Keep those eyes dry. See tips below.)
  • 1/2 cup fresh cilantro, chopped (optional, but highly recommended.)
  • 3 cloves fresh garlic, diced (or 1 teaspoon garlic powder)
  • 1 tablespoon salt (or more, depending on taste)
  • 1 teaspoon pepper
  • 1 tablespoon cumin
  • the juice of one lime

    Instructions:
    Prepare ingredients as indicated above. Then stir all ingredients together in a serving bowl and chill (that means refrigerate your guacamole AND take a siesta - you're done!).

    Tips from the pros:
  • You know those avocado pits you saved? Put them in the bowl with any leftover guacamole in the fridge - they keep the guacamole from darkening by keeping it fresh.
  • Chopping onions got you weepy? Put a piece of bread in your mouth or light a candle near your cutting area to absorb the fumes.


    Tamale Dressing
    Ingredients:
  • 2 cups each: toasted bread crumbs and corn bread crumbs
  • 3/4 cup each, chopped: onion and celery
  • 1/2 cup chopped bell pepper
  • 2 tablespoons chopped fresh parsley
  • 1 to 2 teaspoons poultry seasoning
  • 4 eggs, slightly beaten
  • 6 cups chicken or turkey broth
  • 8 tamales, crumbled
  • Salt and freshly ground black pepper to taste

    Instructions:
    In a large mixing bowl, combine bread crumbs, corn bread crumbs, onion, celery, bell pepper, parsley, poultry seasoning, eggs, broth, tamales, salt and pepper. Pour into greased 3-quart pan or casserole. Bake at 350 degrees 11/2 hours. Dressing may be prepared ahead of time, except for baking, and frozen until time to bake. Makes 8 to 10 servings.

    Tamale Stuffed Baked Potato
    Ingredients:
  • 4 large baking potatoes
  • 8 tablespoons butter or margarine
  • 8 Alamo Tamales (mild or spicy)
  • 2 tablespoons chopped chives
  • grated cheddar cheese
  • special sauce (see recipe below for sauce)

    Instructions:
    Bake potatoes until tender. Steam tamales until heated through, chop tamales and set aside. Mix together butter and chives. Cut the top off of the potatoes lengthwise, about a 1 x 2 inch piece. Hollow out the potato pulp, being careful not to tear the skin. Mash the potato pulp together with the butter mixture, add the chopped tamales and mix well. Spoon potato mixture into the potato skins. Sprinkle cheese on top and return to the oven. Bake at 350 until the cheese has melted. Serve with Special Sauce (see recipe below). Makes 4 servings.

    Special Sauce
    Ingredients:
  • 2 red bell peppers (roasted and peeled)
  • 1 red jalapeno (roasted, peeled and seeded)
  • 1/2 cup dairy sour cream
  • 1 tablespoon sugar

    Instructions:
    Put bell pepper and jalapeno in food processor or blender, cover and process until well blended. Stir mixture into sour cream and add sugar. Makes about 11/2 cups.

    Layered Tamale Dip
    Ingredients:
  • 2 cans refried beans (heated)
  • 2 cups picante sauce
  • 1 sm. onion, chopped
  • 1/4 cup sliced jalapenos
  • 1 pint guacamole
  • 3 tomatoes (seeded and diced)
  • 1 dozen Alamo Tamales (mild or spicy) steamed and sliced into fourths
  • 1 pint sour scream
  • 1/2 lb. grated monterey jack cheese
  • 1 sm. can sliced black olives

    Instructions:
    Mix beans and picante sauce together. Add chopped onions and jalapenos, mix well. In a large clear bowl put 1/2 of the bean mixture. Next add 1/2 of the tamales then 1/2 of the guacamole then 1/2 of the diced tomatoes then 1/2 of the sour cream then 1/2 of the grated cheese and last 1/2 of the sliced black olives. Repeat all layers again in the same order using the remaining ingredients. May serve at once or refrigerate before serving. This dip is tasty warm or cold. Serve with tortilla chips or corn chips. Makes about four cups.



    •