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30 Quart Authentic Tamale Steamer

Make TONS of Homemade Tamales with
Your Own Tamale Steamer!

Tamale Steamer

  • Special rack holds tamales above water
  • Cook 8 dozen tamales at once!
  • Best Price on the Internet

FREE 120 ML Vanilla
with purchase

Turn your recipes into instant
sensations! Perfect for pies,
pastries, ice creams, cookies,
yogurts, drinks, and desserts.

Limited-time offer.
Tamale Steamer
Retail Value
: $35.95
Sale Price: $24.95
Availability: Temporarily Out of Stock

This 30 quart galvanized iron Tamale Steamer makes it easy to cook all of your tamales at once saving you time and money. Just follow these simple steps:

  1. Fill Tamale Steamer with water to about a half inch from the bottom of the rack
  2. Stand tamales on the rack with the closed end down or in a basket.
  3. Bring to a boil and then steam over medium heat for one and a half to two hours or till masa is no longer doughy.
  4. Add more water as needed.
  5. Take one from the middle and try it to be sure it's done before turning off the pot.
  6. Enjoy tons of hot tamales with your family and friends!
Click here to watch a video of how to make your own homemade tamales.

Authentic Mexican Tamales
Serves: 12

Margarita Romano shows Dan how to make Authentic Mexican Tamales for Cinco de Mayo. Click here (56k) to watch the video. If you have a high speed connection, click here (300k) to see a higher quality video clip.

Margarita makes this recipe from memory and didn't have any amounts written down, so we've done our best to translate it into measurable amounts.

1 bag of Maseca
1 lb Manteca (lard from pork)
1 bag California red dry peppers (about 6 peppers)
1 cup tomatoes, quartered
1/2 cup chopped onions
1 clove garlic
4-5 boneless, skinless chicken breasts salt
2 packages dried corn husks (Ojas de Lote)

First, boil 4-5 chicken breasts in water, and save the leftover broth. Shred chicken, and set aside. Place the dried corn husks in water to soak, then set aside.


Melt 1 spoonful of Manteca (lard) in a frying pan. When the pan is hot, add dried California peppers, then add tomatoes, onions and garlic. Add a little of the chicken broth, enough to moisten the dried peppers. Simmer for 1-3 minutes, stirring occasionally. The peppers don't need to be completely softened, just moistened a bit. Pour the mixture into a blender and blend to the desired salsa consistency.

Pour into a bowl, then add salt to taste.


Pour 3-4 cups of Maseca into a bowl, add about 1 tablespoon salt, then pour in enough chicken broth to moisten it to a doughy consistency. Then dig in with your hands and start mixing it up! Margarita says it doesn't turn out as well if you use a spoon.

After about 1 minute of mixing, add 2 cups of melted Manteca (lard), and mix for another 4 minutes or so to a doughy consistency.

Next, spoon some of the mixture into the softened corn husks (they were soaked in water ahead of time), and coat the inside of the husk with a thin layer of mixture. Add shredded chicken and salsa, then wrap and steam for about 20 minutes.

Huevos al Albaņil (Eggs in Green Salsa)
Ensalada de Frijoles (Bean Salad)
Carnitas Tamales (Shredded Pork Stuffed Corn Husks)
Green Chile Stew
Taquitos and Guacamole
Natillas (Meringue islands floating atop custard)
Cinco de Mayo family fun

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