How to Cook Tamales in a Pot

Tamales require a long steaming before they are ready to serve.

Tamales consist of a rich cornmeal dough and meat mixture steamed within a corn husk. Steaming in a large pot allows you to prepare multiple tamales in a single session so you can feed a crowd or have leftovers for later. Whether you purchase uncooked but prepared tamales or make them from your favorite recipe, the proper cooking method ensures they are tender and flavorful, not soggy or dry. Tamales take some time to cook properly, so start them early in the day so they are ready to serve at mealtime.

Things You'll Need

• Stockpot with lid
• Steamer insert or metal rack
• Tongs

Instructions

1. Fill a large stockpot with water to a 2-inch depth. Place a steamer basket inside the pot. Alternatively, set a wire rack in the pot. The top of the rack must sit above the surface of the water.

2. Cover the pot, and heat over medium heat until the water begins to steam. Adjust the heat so the water is bubbling slightly but isn't at a full simmer.

3. Set the tamales in the steamer basket. Arrange them so they are standing on end, packing in the tamales so that they hold each other upright.

4. Replace the lid on the pot. Steam in the pot for 1 to 1 ½ hours. Check the water level in the pot every 20 to 30 minutes, and add additional hot water as the level drops. Do not allow the pot to go dry.

5. Lift the tamales from the pot with a pair of tongs. Serve the tamales once they are cool enough to handle.

Tips & Warnings

• Wrap leftover tamales tightly in aluminum foil. Steam or boil the tamales for 20 minutes to reheat them.

References

• University of Illinois Extension: Tamales
• Texas A&M University Corpus Christi: Tamales