The Thanksgiving tamale rush is on in DFW — and one tastes like the whole holiday
In Texas, the holiday tamale order goes in before the turkey does, and by mid-November the dozens are already spoken for. Abel Gonzales — the State Fair legend folks know as Fried Jesus, the man behind Fried Coke and fried butter — is still working out of his Harry Hines kitchen making small-batch tamales for the season, and his Original Turkey & Dressing tamale with cranberry salsa folds the whole Thanksgiving plate into a corn husk. Packs run 10 large tamales with hot sauce included: Turkey & Dressing is $24, Smoked Brisket $34, Smoked Pork $25, and Traditional Pork and Green Chile Chicken $22 each, plus pozole at $13 a quart. Holiday orders get picked up at 7101 Harry Hines Blvd. in Dallas starting November 11 — text or call 214-868-8125 to reserve. If you want old-school, Elvira's Dallas Tortilla & Tamale Factory in Oak Cliff (309 N. Marsalis Ave., 214-943-7681) sells them by the dozen out of the steamer and can sell out, so call ahead. Over in Fort Worth, Ibarra's Tortilleria (1109 NW 25th St., 817-625-6391) has been making tortillas and tamales since 1973 and calls itself a tamales command center, with a brisket tamale alongside pork and chicken. When they get home, steam them in the husk for 15 to 20 minutes and unwrap at the table.
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