If you don't have a tamalera, pour the water mixture into a Dutch oven or large pot. Place the assembled tamales in a steamer basket, then place in pan; cover and cook as directed.
Traditionally, freshly ground autumn corn is used. This corn is harder and drier than the corn used in the United States, and is similar to feed corn. Cuban tamales also traditionally use a very mild, tiny pepper called the cachucha instead of the green pepper.