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Remove 1 tamale from boiling water; cool 3 min. or until cool enough to open the packet. Dough should pull away from banana leaves. If not completely cooked, reseal packet and place back in boiling water.
These tamales can easily be prepared ahead of time. Assemble as directed, then freeze up to 2 months. When ready to serve, cook as directed, increasing the cooking time to 50 min. (No need to thaw first.) Or, assemble and cook the tamales as directed, then cool and refrigerate up to 3 days. Remove the foil, then reheat the tamales in the microwave. Or, steam the foil-wrapped tamales until heated through.
If a large stockpot or tamalera is not available, cook tamales in batches, or in 2 large 4-qt. pans.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.