Frequently Asked Questions
Why
don't you serve Puerto Rican food?
When should I place my tamale and/or food order
for Christmas week?
Why
place my Christmas order so early?
What is the best way to reheat cooked tamales?
How long do tamales keep?
Can I re-heat tamales in the microwave?
Do I need to order masa in advance?
How do I figure out how much masa
to order to make tamales?
How
long will masa batida keep?
Where can I purchase other items I need to make
tamales?
What items have lard?
Do you have tamales without lard?
Any other questions? Please email or call us!
Q:
Why don't you serve Puerto Rican food?
A: Our founder's husband was originally from Puerto Rico, hence the name
La Borinquena. Rosa Velasquez was from Jalisco, Mexico and ran her business
as a tienda Mexicana. Please see our history
for the full story.
Q:
When should I place my tamale and/or food order for Christmas week?
A: We start accepting orders right around Thanksgiving. The cut off is
generally 7 to 10 days BEFORE Christmas. Orders may be placed by phone
or in person as long as you have a pickup date and time and know what
you would like to order. Postcards are sent by mail to confirm your order.
Q:
Why place my Christmas order so early?
A: By placing your order early we can guarantee availability. We sell
over one thousand dozens of tamales Christmas week alone! When we make
a promise, we keep it! Order early!
Q:
What is the best way to reheat cooked tamales?
A: Depending on quantity
of tamales use a pot, stock pot or Dutch oven with a tight fitting lid.
You will also need a steamer rack, metal colander or aluminum pie plate
with holes poked through. You may also use a rice cooker with a steamer
rack.
Fill pot with one or two inches of water and insert steamer rack. If using colander or pie plate invert (upside-down) before placing in pot. Keep folded end of husk under so that it rests against the side of the tamale with a seam. Place tamales against each other like dominos that have fallen over. Place pot on high flame uncovered until water is at a roaring boil. Place a tight fitting lid on pot and reduce flame to simmer (low).
Steam refrigerated tamales for approx. 60 minutes. Frozen tamales (raw OR pre-cooked) need to be steamed approx. 90 minutes. Check to make sure water does not dry out and add more if necessary. The tamales are cooked when the husk separates from the masa (dough) and are no longer sticky. If reheating pre-cooked tamales make sure they are heated through to the center.
Q:
How long do tamales keep?
A: In the refrigerator, tamales keep for up to a week. In the freezer,
they keep up to four months.
Q:
Can I re-heat tamales in the microwave?
A: It can be done, but we don't recommend it. The microwave tends to dry
the tamale out and make it hard.
Q:
Do I need to order masa in advance?
A: During most of the year one day advance order is necessary. We make
our masa on site fresh to order. Christmas week masa is generally available
before 12pm on a walk-in basis. Please call (510) 444-9954 for more information.
Q:
How do I figure out how much masa to order to make tamales?
A:Here are some formulas to help you!
15 lbs = 100 Commercial Size Tamales (Approx. 8dz)
5 lbs = Approx 35 Tamales
OR
LBS of Meat (Adjust for cooking shrinkage and bones)
X 2
= LBS of Masa Batida
Example
10LBS of Pork Butt
Becomes 8 lbs Cooked Meat
8 X 2 = 16lbs Masa Batida
1 LB Hojas (Dried Corn Husks) per 10 LBS Masa Batida
To Prepare Plain Corn Dough ( Masa sin Preparar/Sencilla) for Tamales
DO NOT USE A MIXER
It will break or burn out! Must be mixed by hand! Or better yet purchase
it already mixed!
Plain Masa once mixed GROWS by a couple of LBS (5LBS Plain becomes 7 LBS
Mixed)
5 LBS Plain Masa (Sencilla)
ADD
1 LB Fat (Lard, Butter, Margarine or Crisco)
2 Tablespoons Baking Powder
Salt to Taste
Liquid (Warm Soup Stock or Water) to make consistency like cake frosting,
not too thick or too loose
If using DRY Corn Flour (Maseca or Masa-Mixta Brands)
Ratio
1 Cup Flour add 1 Cup Warm to make Plain Corn Dough once you make amount
needed use formula above
Q:
How long will masa batida keep?
A: Masa Batida or mixed masa for tamales must be refrigerated sine it
does not have preservatives. Place in a bowl or other container and do
not cover! The masa must be able to breathe. It will keep for up to two
days in the refrigerator or can be frozen. If the masa is too stiff to
work with add warm water or stock/broth until you reach the consistency
you prefer.
Q:
Where can I purchase other items I need to make tamales?
A: Here at La Borinquenña you may purchase hojas (corn or paper),
dried chile pods and chile powder. Please check in with our specialty
shop for these items.
Q:
What items have lard?
A: Our pork tamales, chicken tamales, sweet tamales, refried beans, tortilla
chips, and taco and tostada shells are all made with lard. If you want
to avoid lard, please feel free to ask if your order will contain any
items with lard.
Q:
Do you have tamales without lard?
A: Yes, we make two meat product free tamales. Our Veggie tamale and Green
Chile with Cheese tamale do not contain meat or lard. Please see Large
Orders for descriptions and pricing.
582 7th Street, Oakland,
California 94607
Phone: (510) 444-9954 Fax: (510) 444-1646
Hours: Monday through Thursday 10:00am to 6:00pm, Friday & Saturday
9am to 7:00pm, Closed Sunday
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is a division of La Borinqueña Mex-icatessen and Specialty Shop
Site designed by Renee
Esquivil