How to cook tamales

In a large pot fitted with a steaming basket that allows for 2 inches of water at the bottom, loosely line the bottom of the pot with leftover corn husks.

Arrange tamales standing vertically. Cover tops with a layer of corn husks.

Cover the pot and bring water to a boil. Once a good amount of steam is visible, lower adjust to low medium.

Cook for about 45 minutes.

Tamales will still be soft to the touch, with a slight tackiness. Remove cover, and allow to cool in the pot for about 10 minutes.

Carefully remove tamales and lay flat to cool. If any tamales become slightly misshapen, they can be reshaped at this time.

Tamales taste better the next day, after they’ve had time to cool and firm up. Cool for half an hour at room temperature before refrigerating. This long wait is often difficult, and no shame should be felt if a tamal must be consumed immediately.