How to Steam 1 to 2 Dozen Tamales
These instructions are for cooking 1 to 2 dozen tamales using a pot and steamer method. The tamales do not need to be thawed. If they are thawed, reduce the steaming time by 15 to 20 minutes.
Equipment You’ll Need
- Pot: A 5 to 7 quart pot with a lid.
- Steamer: A steamer that fits the bottom of your pot.
- Covering: A clean damp towel and foil to cover the pot (if the lid doesn’t fit well).
Steaming Instructions
- Set up the Pot: Place the steamer inside the pot.
- Add Water: Fill the pot with water. The water should be just above the steamer. Alternatively, put one tamale standing up on the steamer and fill the water until it just touches the bottom of that tamale.
- Arrange Tamales: Place the tamales standing up in the pot. Start arranging them around the sides and work your way toward the center until they are packed semi-tight.
- Tip: If your pot is too large, you can use foil to fill in gaps or simply use a smaller pot.
- Cover: Put the damp towel over the top of the arranged tamales. Cover the pot with the lid, or if the lid does not fit, cover with foil.
- Start Heating: Place the pot on the stovetop and set the heat to Medium High.
- Bring to a Boil: Bring the water to a boil. Crucial: You must check the water level so as not to run out.
- Warning: If you hear a crackling sound, you are out of water. Add more water slowly.
- Steam: Once the water is boiling, reduce the stovetop heat to low and let the tamales steam or simmer for approximately 40 to 60 minutes.
Checking for Doneness
The tamales are done when the masa does not look white.
- If the masa looks watery, simply let the tamales steam on low heat for about 20 to 30 minutes before serving.