Steamed Tamales

Chef Margot shares her tips on how to properly steam a tamale. Molly’s tamales can be found at farmers markets around the city.

For electric or stove-top steamer:

Place tamales in a single layer, with open ends angled upwards. This can be done by making a roll of tin foil to prop the ends up, or if you are cooking several at once, place them with open ends up (as they are in the bag).

Steam tamales, covered tightly, over simmering water for 45 minutes to 90 minutes.
Time will vary by quantity of tamales being cooked and (if you are using an electric steamer) the temperature of the steam. Masa will be correctly steamed at 165F. Use a probe-type (meat) thermometer. All ingredients in our tamale fillings are cooked, and there are no raw ingredients in the masa dough, but in order for the starches to “gel” they have to reach that temperature inside.

Tamales may be steamed from frozen or thawed state.

Cooked tamales may be refrigerated or frozen and reheated in a steamer or in the microwave. Reheated tamales have a much firmer texture to the masa.