Content

• To step
• Method 1 of 2: Using aluminum foil
• Method 2 of 2: Using a steamer
• Necessities
• Use aluminum foil
• Using a steamer

Tamales are a traditional Mexican delicacy made with masa - a corn dough - and a filling of meat or cheese. Steaming is an easy and delicious way to prepare them. Use a steamer or improvise with a plate and aluminum foil to create the same steaming effect. Enjoy the tamales on your own or serve them with your favorite Mexican side dishes.

To step

Method 1 of 2: Using aluminum foil

1. Make 5 cm balls from aluminum foil. Tear off strips of foil and squeeze them into balls. Continue to add more foil to the ball, until it is about 5 cm high and wide. Twist the aluminum foil well and tightly to prevent them from unraveling when the tamales are steaming.
   • Make three balls of roughly the same size so that the board can easily stay on the balls.
2. Place the balls in the pan so that they form a triangle together. Choose a pan that is large enough to fit a plate. Place the aluminum balls in a triangle against the edge of the pan. This will give the board an even stand to rest.
   • Make sure the pan has a lid, as this is necessary for steaming.
3. Place a heat resistant plate on top of the aluminum balls. Select a plate that fits in the pan so that it has at least an inch of space from the edge of the pan. This will give you enough room to pour the water into the bottom of the pan. Adjust the position of the board until it sits evenly on the three aluminum balls.
   • Choose a plate that is heat resistant so that it doesn't crack or melt when the water starts to boil. Check the bottom of the sign to see if it has a heat resistant sign that indicates it is safe for use. If the plate is made of ceramic or glass, then you can use it without any problem.
4. Pour water under the plate. Use a pitcher to pour cold water under the plate. Continue filling the pan until the water is about an inch below the plate.
   • Don't fill it up to the plate with water, this could wet the tamales when the water starts to boil.
5. Spread the tamales on the plate. Place the tamales on the plate with the open side up. Spread the tamales on the plate so that they steam evenly. If you're preparing a lot of tamales, stack them in layers.
   • Make sure the plate is neatly balanced before placing tamales on it. This prevents the tamales from accidentally tipping over in the water. If necessary, rearrange the aluminum balls to make the board more stable.
   • This method can be used with both fresh and frozen tamales.
6. Bring water to a boil. Place the pan on the stove, turn the heat to medium and wait for the water to boil. Cover the pan with the lid to speed up the cooking process.
   • Be careful when moving the pan so you don't shake the tamales in the water.
7. Reduce the heat and let the tamales steam for one hour. Reduce the heat to low and put the lid on the pan, if not already on. The lid keeps the moisture and heat in the pan, allowing the tamales to steam.
   • Set an alarm for one o'clock to remember to check the tamales.
   • Check the pan every now and then to make sure the water is still under the plate. If necessary, add more water to the bottom of the pan.
8. Remove the tamales from the pan and let them cool for five minutes. Use metal tongs to transfer the tamales to a plate. The tamales will be piping hot, so you'd do well to let them cool for five minutes before eating them. Enjoy the warm tamales with your favorite salad.
   • Let the plate cool in the pan for an hour. This makes it much safer and easier to remove for cleaning.

Method 2 of 2: Using a steamer

1. Place a single layer of banana leaves in the steamer pan. Place the banana leaves in the steamer to form a barrier between the boiling water and the tamales. Make sure the entire base of the steamer is covered with the leaves.
   • If you don't have banana leaves, use corn husks instead.
2. Place the tamales in the steamer. Spread the tamales through the base of the steamer with the open side up. If you have a lot of tamales, put a second coat on top of the first. Spread the tamales evenly on the steamer to cook them at the same speed.
   • Do not steam more than two layers of tamales at a time, as the steam will be difficult to get to the middle layers.
3. Let the tamales steam for 1 hour and 20 minutes. Place the steam grid in the steamer pan and put the lid on. Set an alarm to remind you to check the tamales. When the water in the steamer stops boiling, simply turn up the heat.
   • Check the steamer every now and then to make sure that enough water is still boiling. If necessary, add more water.
4. Let the tamales rest in the covered steamer pan for 30 minutes. Turn off the heat and leave the tamales covered in the steamer. This will further soften the tamales and bring out the flavors. Set an alarm for 30 minutes.
5. Enjoy the warm tamales with your favorite Mexican dishes. Transfer the tamales to a saucer with metal tongs. Eat the tamales alone or with a side dish. Corn chips, guacamole, beans, and salsa are all delicious Mexican side dishes.
   • The tamales will be really hot. If you prefer the tamales warm, wait five minutes to allow them to cool slightly.

Necessities

Use aluminum foil

• Pan with lid
• Heat resistant plate
• Can
• Aluminium foil
• Metal pliers
• Dish

Using a steamer

• Steamer
• Metal pliers