01
The beef is finely minced
Seasoned ground beef is minced to create the smooth, consistent center that defines the tamale’s texture.
How they’re made
Precision at the center.
Hands at the finish.
A dual-cylinder forming process creates consistency before workers complete each tamale by hand.
The Uncle Henry’s method
Four steps. One unmistakable bite.
The process combines specialized equipment with the human care that keeps each tamale rooted in tradition.
02
Two cylinders form one tamale
One cylinder feeds the seasoned cornmeal while another feeds the beef, placing the filling through the center of the tube.
03
The tube is cut evenly
The firm, formed tamale is cut into uniform sections for consistent cooking, serving, and packaging.
04
Workers hand-wrap every section
Each tamale is placed into a pre-cut corn shuck and rolled by hand, completing the process the traditional way.
The result
Beef in the center of every bite
The equipment is not there to remove craftsmanship. It makes the core consistent so the distinctive cornmeal texture, beef filling, and hand-wrapped finish can work together.
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