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Serve with fresh fruit and a side salad to round out the meal.
Stand assembled tamales in steamer basket in large saucepan filled 1/4-full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales are done, adding more water to saucepan if necessary.
This is a great way to use leftovers. Prepare tamales as directed, substituting chopped cooked pork, beef or beans for the mashed sweet potatoes.
To avoid burning bottom of tamalera if it runs out of water, add a coin to tamalera along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to the tamalera.
Corn husks can be soaked up to 24 hours before using as directed.
* 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.