Chicken Tamales

Order Your Indigo House Tamales

Once upon a time in Los Angeles, in those far off days called ‘the sixties’, I persuaded (chivvied, nagged, bullied) my friend Lorraine to help me make 40 dozen tamales a week in my kitchen in Silver Lake. And it was in that kitchen that Tumaro’s Tamales was born. Together we made and sold tamales for almost a year before I took off for British Columbia on my Canadian adventure (but that’s another story!). However Lorraine, in partnership with her husband Kaye, continued our fledgling tamale business in a commercial kitchen and Tumaro’s Tamales prospered for over 20 years!

Over the long years since then I have made many more thousand tamales; with family and friends and often with students laughing and chatting around the table full of masa and corn husk and steaming kettles on the stove.

Now I want to share my tamales with you. I’ll be offering three kinds of tamales; chicken, black bean, and sweet corn. All tamales will be fully cooked and vacuum packed in ½ dozen packs.

They can be eaten fresh or put directly into the freezer for later. Ready to eat you can simply steam the tamales and serve to be eaten out of hand. Here at my house we often microwave a single frozen tamale; unwrap it from the husk, sizzle it crispy in a skillet with butter and serve with scrambled eggs and salsa.

Making Tamales

Each vacuum pack contains 6 generous sized tamales:

  • chicken $14 (savory chicken cooked in a mild homemade chili sauce)
  • black bean $12 (home cooked with green chilies)
  • sweet corn $12 (creamy sweet corn with a hint of honey and chili)

All orders will be made via my webpage and as soon as the order total gets to 20 dozen I will make tamales to be picked up from the cooler on my front porch. ORDER HERE


  • Liz Johnson

    Is this the place to order? I’d like a dozen bean tamales! We’ve been waiting and hoping since that wonderful dinner on your back porch. BTW, on the strength of your bread pudding I requested Miss Edna Lewis’s book for Christmas and made the recipe! Bob is a sucker for bread pudding, and we BOTH thank you.

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