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Makes 24 servings.
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Soak corn husks in hot water at least 30 min. or up to 24 hours. Let any leftover soaked corn husks dry out, then store in cool dry place for another use.
Prepare tamales as directed; cool. Freeze in freezer-weight resealable bag or freezer container up to 1 month. Thaw in refrigerator overnight. Reheat just before serving.
Drop 1/2 tsp. of masa dough into glass of water. If dough floats to surface, it is beaten to the right consistency.
If you don't have a tamalera, stand tamales in a steamer basket in large saucepan or saucepot filled one-fourth full with water. (Make sure tamales are not in the water.) Bring water to boil; cover. Steam 1 hour or until fillings pull away from husks, adding more water to saucepan as needed.
* 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.