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City Tamale, A Hunts Point Haven, Wants Tamales To Rule The Streets Of NY

A tamal verde with a side salad at City Tamale in Hunts Point. <br />

Photo by Clay Williams / Gothamist

Stirring manteca (shortening) in a mixer before adding corn flour to make masa. <br />

Photo by Clay Williams / Gothamist

Dried corn husks are soaked in water before being used to wrap tamales. <br />

Photo by Clay Williams / Gothamist


Masa is scraped onto the re-hydrated corn husks. <br />

Photo by Clay Williams / Gothamist

Masa, a dough made from corn flour, water, salt and baking powder, here with the plastic scraper used to apply the masa to the corn husk wrapper. <br />

Photo by Clay Williams / Gothamist

Raja, a mixture of sautéed onions, tomatoes and jalapeños, is added to a sliver of cheese, on a bed of masa. <br />

Photo by Clay Williams / Gothamist


The Tamales Verdes are made with shredded, chicken and doused with a green sauce made from roasted tomatillos. <br />

Photo by Clay Williams / Gothamist

Shredded roast pork is topped with an earthy guajillo-costeño sauce for the Tamales Rojos. <br />

Photo by Clay Williams / Gothamist

Michael Galindo, of City Tamale, makes the masa and assembles the tamales. <br />

Photo by Clay Williams / Gothamist

The menu of Tamales at City Tamales in Hunts Point <br />

Photo by Clay Williams / Gothamist