Steam Tamales

Tamales are a traditional Mexican delicacy made with masa, a corn-based dough with a meat or cheese filling. Tamales are wrapped in corn husks and cooked until the outer layer of masa dough becomes firm. Steaming tamales is easy and the final product tastes delicious.

Steps

1. Locate a large lidded pot with a colander or metal strainer. You can use a commercial steamer with a steaming basket large enough to place the tamales in when cooking tamales.
2. Put the colander or steaming basket in the pot you plan to use when steaming tamales.
3. Fill the pot with water up to but not touching the colander or basket. The object is to keep the cooking tamales in the pot above the boiling water so they don't get wet.
4. Add a dash of salt to the water.
5. Stack the tamales inside the double boiler or colander, standing up, with the envelope side of the steaming tamales on the bottom and the open end facing the top. Do not lay them on their side.
6. Turn the burner on the stove to high and bring the water to a boil. Turn the heat down to medium-low and cover the pot with a large lid.
7. Steam the cooking tamales for approximately 1 to 2 hours. Take off the lid and check the level of the water every 15 minutes. Do not let the water run dry. Refill with water from a pitcher, as necessary.
8. Remove 1 of the steaming tamales from the pot with a set of kitchen tongs after the tamales have cooked for an hour. Place the tamale on a plate and let it cool for 5 minutes.
9. Unwrap the tamale gently. When you make Mexican food, the masa should be firm and the filling warm.
   • If the masa is soft or mushy, re-wrap the tamale carefully and put it back in the pot.
   • Continue to check the steaming tamales every 15 minutes until the masa is firm and doesn't stick to the corn husk.
10. Remove the tamales with kitchen tongs so you don't burn yourself. Set them on the counter to cool.
11. Make Mexican food to go along with the tamales. Re-fried beans and rice are popular side dishes.

Tips

• You can freeze leftover tamales.
• Place a towel over the tamales while steaming to catch and absorb the moisture that builds up under the lid.
• Pack the pot in which the tamales are being steamed with additional corn husks to improve the flavor.
• For a small amount of tamales, a large pot fitted with a steamer basket will work. If you make many types of tamales, you can purchase an inexpensive tamale steamer bucket from a store that sells Mexican grocery items.
• Double-wrap the tamales in corn husk so the masa doesn't come in contact with the boiling water.

Things You'll Need

• Tamales
• Corn husks
• Large lidded pot or commercial steamer
• Colander or metal strainer
• Water
• Salt
• Water pitcher
• Kitchen tongs
• Plate
• Other Mexican foods to go with your tamales

Related Articles

• Make Hot Tamales
• Make Zongzi (Chinese Tamales)
• Cook Real Mexican Food
• Make Ancho Chile Powder

See also

• Make Mexican Homemade Pickles
• Make a Mexican Pie
• Cook Black Beans (Frijoles Negros)
• Make Black Bean Salsa
• Steam Broccoli Without a Steamer
• Steam Broccoli
• Steam Broccoli in a Rice Cooker
• Make Hot Tamales
• Make Corn Tortillas
• Make Empanadas

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