How Heat Salsa Garcia Tamales
The steaming process is the original method that I use to cook all of our raw tamales before I package them. This gives the masa the perfect amount of moisture and allows you to experience my tamales the way they were meant. You should notice the perfect harmony of warm spicy aromas, smooth textures, and bold flavors that are unique to my family recipe.
1 Pot (sizes vary depending on how many tamales cooked)
1 Steaming tray or basket
Place your steaming tray into the pot
Fill the bottom of the pot with water, but do not let the water touch the tray
Place tamales on top of the steaming tray and bring water to a boil
Cover pot with a lid and for frozen tamales let steam for 20 minutes, for thawed steam for 10 minutes.
Skillet (Only for Thawed Tamales)
For a crispier masa texture
Skillet or Frying Pan
Wrap each tamal entirely in foil
Heat pan up to medium heat and let tamales warm for 8-10 minute
If you would like to cook a large batch, the oven can also be a useful tool
1 Large flat baking sheet
Heat Oven to 350 degrees
Wrap each tamal individually in foil and place on the baking sheet for 20 minutes thawed and 30 minutes frozen.
Wrap one tamal in a damp paper towel and place in the microwave on high for 2-3 minutes thawed and 5-7 minutes if frozen