Welcome - Bienvenidos todos!
Becerra's Tex-Mex true to our Texan Heritage
Becerra's Tex-Mex Tamales was started in 2012 in University Park, Texas; to continue the legacy and heritage of my Texan family. In 1963, my maternal grandparents Bacilio & Candida Becerra originated Becerra’s Tortillas in Bryan, Texas. Where, as a kid, I learned how to make tortillas from raw corn, masa, and at that time, pork head tamales. I also learned how to make numerous other traditional Tex-Mex dishes like Menudo, Chile, Carne guisada, arroz con pollo, breakfast tacos, various sauces, enchiladas, and the ever-popular crispy, soft tacos and Texas smoked brisket. After graduating from college and having a successful career in SAP consulting, product, brand, and demand management, I decided to start a salsa and tamale business. After perfecting a few staple recipes and streamlining a scalable production process. I began with one salsa in 2012 and have garnered 1st place and 3rd place Judge's Selection in Texas' largest hot sauce festival - The Austin Chronicle's Hot Sauce Festival. We are also an anchor vendor at The Saint Michael's Farmers Market in University Park where we offer our products and have participated for 10 yrs. We now produce three bottled salsas: a signature BBQ sauce and 8 different handmade specialty tamales. Becerra's Tex-Mex Tamales prides itself on being a high-quality small-batch operation with our primary focus on quality by using high-quality cuts of beef, poultry, pork, seafood, vegetables, and regional Tex-Mex seasonings. Becerra's Tex-Mex Tamales strives to provide you with the absolute best in every tamale and salsa we produce. Try our handmade products and you’ll experience why Becerra's Tex-Mex Tamales is Dallas' small-batch Tamale & Salsa experts.
"If it's not made in Texas by Texans, it's not Tex-Mex!"
Chef Vic Valdez, 5th generation Texan
How to reheat our tamales
What we recommend: a stovetop steam pot, Instant Pot or equivalent, fill the pot with 2 to 3 cups of water, 2 to 3 tablespoons of vegetable oil, or olive oil. Fire up the stove to bring the water to a boil to create steam. Once the water is steaming, place the frozen or refrigerated tamales in the basket. In a separate small stockpot, combine 2 cups of water and 1 tablespoon of cooking oil and bring to a medium heat temperature while the steam pot is heating up. Use this water to ladle over the tamales while they are steaming. The corn husk will absorb the water and keep the masa soft. The time needed to reheat will vary, use your best judgment. Check them often to reach the desired readiness. Remove and enjoy with your favorite Becerra's Tex-Mex Salsa & cold beverage!