Cooking Instructions
2 to 5 dozen Reheating instructions
In a pot, place a pie plate with holes or a wad of aluminum foil. It must separate the tamales from sitting completely in the water.
Next, remove tamales from any wrappings and place on top the plate or foil with the open end in an upwards direction to prevent them from sliding out.
Add 2 quarts of water (amount may vary depending on the size of pot) and put lid with small opening to allow release of pressure.
Light a medium flame and steam for around one hour.
After 30 minutes, check regularly and add water if necessary and remove from flame once tamales have fully reheated.
5 dozen Raw
Add four (4) cups of water to the pot
Cook for 45 minutes at 3/4 flame
After 45 minutes, check one tamale. If it does not stick to the corn husk, they are done. If it does, add two (2) cups of water for another 15 minutes
Note: To prevent burning, do not allow water to run out
10-15 dozen Raw
If you are using a Del Rio can, make sure there is a small hole in the lid to allow the steam to come out.
Add nine (9) cups of water to the pot
Cook for one (1) hour at full flame
After the hour, add four (4) cups of water and lower the fire to half flame for 30 minutes
After the 30 minutes, check a tamale that is three rows down. If it does not stick to the corn husk, they are done. If it does, add two (2) cups of water for another 15 minutes
Note: To prevent burning, do not allow water to run out
Pie Plate Example
Use a Pie plate with holes on the top and side similar to this or a wad of foil to allow water a place to boil and steam while keeping tamales out of the water.