Every tamale maker needs a good <i>tamalera</i>, and a big family

When it comes to tamales, you want a proper steamer (tamalera) as much as you need a large family to help you assemble a batch in the kitchen. The steamer is a simple tool consisting of three main parts: a pot, a tight-fitting lid and a perforated steamer insert. To use the steamer, simply fill the pot with water up to the water line, add the steamer insert and stack the tamales upright in the pot. Once you add the tamales, cover with the lid and steam until the tamales are set (you can tell the tamales are ready when the masa pulls away from the corn husk or banana leaf wrapper). Occasionally, you’ll find recipes that call for lining the perforated insert and/or the top of the steamer under the lid with soaked husks or leaves; this helps to keep the water from bubbling up through the insert and helps to contain the steam inside the pot as the tamales cook.

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While you could use a variety of steamers to cook tamales (a vegetable steamer, a lobster pot), the tall shape and tight-fitting lid of a tamalera is ideally suited to the task. Some tamaleras even come with dividers to help keep the tamales vertical as they’re stacked — and to help identify different tamales if you’re cooking more than one type at once. Tamaleras are available at Mexican and other Latin American markets, as well as well-stocked cooking stores and online. Prices vary depending on the material and size, but a decent tamalera should set you back no more than $20.