Q&A for How to Steam Tamales

Yes, tusks can be boiled again, but they will be very hard on the teeth. Try using corn husks instead.

You want the water up to but not over your steaming baskets. The tamales shouldn't get wet. Remember to check the water level periodically.

Yes you can. That way they are freshly steamed when you cook them for dinner. And they are not being reheated. Actually I prefer them that way.

You shouldn't cook them in the over. They are supposed to be steamed.

You can steam them frozen because as it is being steamed they will thaw and the excess water will help the steam.

You should cook them for 30 to 60 minutes, until the masa gets a firm solid texture. It should not be mushy.

No. If you smell burning at all, check your water level. As you are not using a large amount of water, it can evaporate quite quickly.

Three hours in a crockpot. Set it to low-medium heat and cover it with an inch of water for best results. Season with a pinch of salt or your favorite spice for a truly savory dish.

You can mix the masa with cinnamon and sugar and spread onto husk. You can fill the center with chocolate or jellies, then steam as normal.

You can if you want, but it's optional. It's often done so the water doesn't rise though.

The chile may not have been thickened enough, which could cause the inside to turn watery.

You could freeze them either way, but if you freeze them before you have steamed them, then you have the option of steaming them from their frozen state.

You can, but you run the risk of your filling spilling out, and it will take a lot longer to cook. It's not recommended.

Yes, spread the tamales across the steamer and stack up to 2 layers at a time.

It is likely that the tamales were over-filled. Next time, try putting less masa in the tamales.

Some common toppings include sour cream, Colorado sauce, and guacamole.

No, as that would prevent the steam from reaching the tamales. You can, however, use them at the top of the steamer to keep the steam inside.

Use a topping, like crema fresca, queso, guacamole, molé, fresh salsa, etc. This will mask the saltiness of the tamales.

Keep them in a crock pot on warm with a damp cloth over the top of the tamales.

The tamales should be cooked in about 1 hour and 20 minutes. Leave them to rest in the steamer for a further 30 minutes.

Stack the tamales in 1 or 2 layers. If you do more layers it results in the middle layers not steaming properly.

Eat the tamale by itself or enjoy it with your favourite Mexican side dishes, such as corn chips, guacamole, or beans.

No, the husk is there only to help shape the tamales. Discard the husks in your compost or trash bin.

Yes, but they may dry out. Try putting damp paper towels in with the tamales and keep on the warm setting.

Tamales can stay in pot and put into refrigerator, as long as they are not touching water. Strain water out. Freeze tamales that will not be eaten in 2 - 3 days.

You can do that, but only after you have wrapped them in the banana leaves.

No, you can go from the freezer to the pot. Cooking time will increase by 30 minutes or so.

Yes, the tamales will be soaked with the water and get too wet. Avoid the boiling water directly touching the tamales.