Tampico Spice Company
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Recipes - Seasonal

24 Servings (2 Dozen)
24 Tampico’s dried cornhusks 

1 lb. sweet potato 
2 tsp extra-virgin olive oil 
1 cup chopped onion 
1 tsp Tampico's ground cumin 
1/2 tsp Tampico's ground cinnamon 
(15 oz) can black beans, rinsed and drained 
(4 oz) can chopped green chiles, drained 
1 1/4 cups (5 oz) preshredded reduced-fat Mexican cheese blend 
1/4 cup chopped fresh cilantro 

2 cups organic vegetable broth 
1 1/2 cups frozen corn kernels, thawed 
3 3/4 cups masa harina 
1 1/2 tsp baking powder 
1/4 tsp salt 
1/4 cup butter, melted 

2 lbs. tomatillos, husked
3/4 cup and 3 tablespoons finely chopped onion
1-3/4 tsp minced garlic
2 serrano chile peppers, minced
3 tbs and 2-1/4 tsp chopped cilantro
1 tbs and 2-1/2 tsp chopped fresh oregano
1 tsp Tampico's ground cumin
2-3/4 tsp salt, or to taste
3-3/4 cups water
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain.

2. Preheat oven to 400°.

3. To prepare filling, pierce potato with a fork; wrap in foil. Bake at 400° for 1 hour or until tender. Peel potato; mash. Heat 2 teaspoons oil in a skillet over medium-high heat. Add 1 cup onion; sauté 4 minutes. Add 1 teaspoon cumin and cinnamon; sauté 30 seconds. Add beans and green chiles; sauté 2 minutes. Remove from heat. Combine potato, bean mixture, cheese, and chopped cilantro.

4. Increase oven temperature to 450°.

5. To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.

6. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, baking powder, and salt. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.

7. To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

8. Steam at 450° for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch. Let stand 10 minutes. Serve with sauce.

Serves 4 to 6
  • 2 pounds peeled whole peaches, small to medium in size, ripe vet still firm
  • 2 cups of sugar
  • 1/2 cup bourbon
  • 1 Tampico Spice's cinnamon stick
  • 8-10 peppercorns
  • 2 tablespoons bourbon (optional)



  1. Combine the ingredients, except the optional bourbon, with 2 cups of water in a heavy saucepan. Bring the mixture to a rolling boil over high heat. Boil until the peaches can be pieced easily with a fork, but before they soften, about 5 minutes.
  2. Remove the pan from the heat and let it cool to room temperature. Refrigerate the peaches in th syrup for at least 24 hours. Weigh the peaches with a saucer, if necessary, to keep them submerged. Taste the peach syrup and, if desired, add the optional bourbon. Serve chilled or at room temperature. Keep the peaches well refrigerated, for up to a week, and they will soften in texture.
Serves 6

2 (12oz) Heinz Chili Sauce bottles
2 cups Navy beans
1 cup Water
1/2 cup Imitation Bacon Bits (contains Soy)
1/4 cup Red Bell Pepper, finely diced
1/4 cup Green Bell Pepper, finely diced
1 clove Garlic, finely minced
1 tablespoon Salt
2 tablespoons All Purpose Chili Powder or 1 tablespoon Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Cumin ground


1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain.
2. In a medium size stock pot, combine Heinz Chili Sauce, navy beans, water, imitation bacon bits and bell peppers. Set stock pot on a low-medium heat on stove. Allow chili to simmer with slight bubbling, do not boil.
3. Add garlic, salt and spices into chili. Mix well. Simmer for about 15 minutes. Serve & Enjoy!
***For a thicker chili sauce, in a separate bowl add 1 cup water with 1 teaspoon of corn starch. Mix well and pour in 1-tablespoon at a time into chili, mix, than repeat until desired thickness is achieved. If too thick, add water to chili to achieve desired chili sauce.

Serves 12
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup Tampico's coconut shredded
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix



Prep. Time: 10 min     Bake Time: 40 min     Ready-in: 1 hr 10 min

Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.

In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.

Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.

Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.

While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.


Serves 4 (1 cup serving)
1/4 Cup butter, cubed
1/2 Cup plus 3 Tbsp. Sugar, divided
2 Tsp. Tampico Cardamon
1 Cup salted cashews
1 Cup salted peanuts
1 Cup pecan halves
1 Cup almonds
optional: 1 Cup of Hazelnuts



In a large heavy skillet, melt butter. Add 1/2 cup of sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamon and remaining sugar in a large bowl; set aside.

Reduce heat to medium; add the cashews, peanuts, almonds and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture, toss to coat. Spread on foil to cool.

Optional: Replace the cardamon with a mixture of Tampico's ground cinnamon, allspice and cloves.

Serves 10
1 domestic goose (10-12 lbs.)
1 tsp. Salt
1/4 tsp. Tampico Ginger ground
1/2 tsp. Tampico rubbed sage
1/4 tsp. Ground Black Pepper
6 Small navel oranges, divided
1/3 C. Light corn syrup
2 Tbsp. Sugar

Prep. Time: 15 min     Baking Time: 2-3/4 hours + standing

Sprinkle goose with salt, ginger, sage and pepper; prick skin well with fork. Cut three oranges into quarters; place in goose cavity. Tuck wings under goose; tie drumsticks together. Place breast side up on a rack in a roasting pan.

Bake, uncovered at 350 degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180 degrees. (Cover loosely with foil if goose browns too quickly.) If necessary, drain fat from pan as it accumulates.

Cut peel from remaining oranges into long thin strips; cut oranges into sections, discarding membranes. Set aside.

Place goose on a serving platter; cover and let stand for 15 minutes. Meanwhile, in a small skillet over medium heat, cook and stir corn syrup and sugar until sugar is dissolved. Stir in orange sections and peel; heat through.

Brush glaze over goose. Spoon orange peel and sections around goose.

Serves 30
8 quarts water
1 lb tejocotes
2 whole oranges
6 guavas
1 1/2 lbs sugar cane
3 pears
3 Tampico cinnamon sticks
1 pkg. Tampico whole cloves
1 1/2 lb. Tampico piloncillo or dark brown sugar
2 C. Brandy or Rum (optional)



 In a medium saucepan, bring one quart of water to a boil. Add the tejocotes, lower the heat and simmer for 6-8 minutes until softened. Remove the fruit, peel and cut off the hard ends.

Prepare the fruits: Peel the sugar cane and slice it into medallions. Remove the stems and cores from the pears and cut into large chunks. Cut the guavas in half. Stud the oranges with the whole cloves. Cut the cone of piloncillo into large chunks.

In a very large pot (like your grandma used to use for canning), bring the remaining water to a boil. Add all the fruits to the pot and bring it back to a boil. Lower heat and simmer for one-half hour, stirring gently now and then. Add the piloncillo and cinnamon. Simmer for another half hour.

Remove from heat. Ladel into cups, making sure each cup gets some chunks of fruit. Add rum or brandy to each cup as desired.

Serve hot and enjoy!



Serves 12
1 (750-ml) bottle Moscato wine
4 cups simple syrup (recipe below)
1 Tampico's cinnamon stick
2 tablespoons honey
1 (medium size) fresh ginger, peeled, finely chopped
1 vanilla bean, split lengthwise
6 small, firm, ripe Anjou pears, peeled,
Serving suggestion: vanilla ice cream



Simple Syrup:

2 cups sugar + 2 cups water

In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Poached Pears:

In a saucepan large enough to hold all the pears, combine the wine, simple syrup, Tampico's cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.

Continue to simmer the liquid for about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick and the vanilla bean and discard.

Cut the pears in half, carefully and place each half on a small serving plate with a scoop of vanilla ice cream. Drizzle with the remaining juice syrup. Serve immediately.


Serves 16
1 (12 lb.) whole turkey
6 tablespoons butter unsalted, divided 
4 cups warm water
3 T. Knorr's Chicken bouillon
2 T. Tampico's dried parsley
2 T. Tampico's dried minced onion
2 T. Tampico's Seasoning salt

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.



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