Do you need help deciding what to serve with the best tamales in Texas? Fortunately, our tamales are a highly versatile Mexican dish you can pair with various any food. Scroll down to learn what side dishes you can try with our flavorsome tamales this holiday season.
Order tamales online for the holiday season or visit a Delia’s Tamales location today for pick-up.
Papas Con Rajas
Recipe and photo courtesy of Mamamaggieskitchen.com
Papas con Rajas is delicious and healthy. This savory and salty dish will make the ideal combo with our tamales. If you’re vegan or vegetarian, this is the dish for you!
Ingredients:
- 1 tbsp sea salt
- 1 tbsp safflower oil
- 1 cup Mexican crema
- 2 large Yukon gold potatoes
- 1 large white onion, thinly sliced
- 5 large poblano chiles stemmed and seeded
How To Prepare:
- Roast Poblanos until blistered and burned. Turn them over every couple of minutes for fifteen minutes. Let them cool so you can remove the other seeds.
- Cut them into small bits and set them aside.
- Cut potatoes into cubes, throw in a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Boil in a pan until soft.
- Add the onions to the pan and sauté until it’s translucent. Then combine the potatoes, chiles, onion, and crema.
- Bring to a boil and let sit. The concoction should be starchy and should solidify.
Borracho Beans
Recipe and photo courtesy of the chefs at HEB.com
Get into the holiday “spirits” with some hearty and rich borracho beans. Borracho beans, unlike its less boozy alternative charro beans, contain beer and a few other ingredients to make it the favored savory dish beloved by all ‘Texicans!’ These frijoles are a great addition to the best tamales in Texas.
Ingredients:
- 3 bay leaves
- 1 lb. dried pinto beans
- 3 diced garlic cloves
- 1 tbsp ground cumin
- 12 fl. Oz. Mexican beer
- 3 cup(s) chicken stock
- 1 tbsp smoked paprika
- 2 tbsp Mexican oregano
- 6 slices thick-cut bacon diced
- 1 medium yellow onion diced
How To Prepare:
- Place beans in a large pot and cover with water by at least three to four inches.
- Add lid and soak overnight or at least 8 hours.
- To a sauté pan, add bacon, onions, and garlic. Cook for four to five minutes or until onions and garlic are translucent.
- Drain beans and rinse under cold water.
- Add beans to the crock pot along with bacon-onion mixture, cumin, smoked paprika, and Mexican oregano.
- Add the stock, beer, and bay leaves, set the crock pot to low, and cook for eight hours or until the beans are tender.
Spanish Rice
Recipe and photo courtesy of HEB.com
What is a better combination there than tamales and beans? How about a serving of rice, Spanish-style? The nutrients in beans and rice supply the essential amino acids to make it the ultimate protein combo. If you’re going to have a holiday feast, make it nutritious and tasty with our tamales.
Ingredients:
- 1 Tsp pepper
- 1/2 Tsp salt
- 1/2 tsp cumin
- 3 tbsp vegetable oil
- 2 1/2 cup(s) chicken broth
- 1 tsp garlic, finely chopped
- 8 oz tomato sauce unsalted
- 1/2 cup green bell peppers, diced
- 1 sweet onion, chopped (about .5 cup)
- 10 oz diced tomatoes & green chilies
- 1 1/2 cups uncooked long-grain rice
How to Prepare:
- Heat oil in a medium skillet over medium-low heat.
- Add rice, bell pepper, onion, and garlic. Cook until rice is lightly browned, and stir continuously.
- Pour and stir in all remaining ingredients.
- Bring to a boil, reduce heat to low, cover and simmer until all liquid is absorbed. It should take twenty minutes.
Charro Beans
Recipe and photo courtesy of LemonBlossoms.com
Charro Beans are a delicious Tex-Mex bean soup that will pair perfectly with any one of our tamales. Native to the Texas-Mexico border, charro beans are packed with flavor, making them the perfect addition to the table.
Ingredients:
- 2 cups water
- 12 ounces bacon
- 1 lb. dried pinto beans
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 bunch of coriander, chopped
- 4 cups low-sodium chicken broth
- 1 15 oz. can of fire-roasted tomatoes
- 1/4 teaspoon ground black pepper
- 1 jalapeño pepper, seeded and minced
- chopped1 small yellow or white onion, chopped
How To Prepare:
Prep beans in advance by soaking them overnight in a bowl with enough water to cover them completely.
- Drain beans the next day.
- Cook chopped bacon in a large pot over medium-high heat until crispy.
- Remove the bacon from the pot and transfer it to a plate lined with paper towels. Drain all but about two tablespoons of the bacon grease.
- Sauté onions and jalapeño peppers, occasionally stirring, until they become tender.
- Add the garlic and stir.
- Return the bacon to the pot, add the drained beans, broth, and water and bring to a boil.
- Cover the pot, lower the heat and simmer for 45 minutes, stirring occasionally. Add additional water if needed.
- Stir in the tomatoes with their juices, chili powder, cumin, black pepper, oregano, and cilantro.
- Simmer, uncovered for about 30 minutes or until the beans are tender and the broth has thickened slightly.
- Serve with any of the best tamales in Texas.
Order the Best Tamales in Texas
It is not too late to put your order in this holiday season! Order online to get your delicious portion of the best tamales in Texas!
