This post contains affiliate links — as an Amazon Associate, we earn from qualifying purchases.
You don’t need a special tamalera to make tamales at home. The best pot for steaming tamales is tall enough to hold them upright, has a rack or steamer insert that keeps them above the water, and closes with a tight lid. That can be a dedicated tamale steamer or an ordinary stock pot with a rack. Most guides are lists of steamers with no help on size. This one shows how to size a pot for your batch, what each setup needs, and how to steam and store tamales safely, so you’re not guessing the night before a tamalada.
Tamalera, Stock Pot or Instant Pot?
You have three realistic choices, plus a fourth if you’re cooking for a crowd.
| Setup | What it is | Good for | Watch out for |
|---|---|---|---|
| Tamalera (tamale steamer) | A tall pot with a removable steamer insert and a lid | Large batches and regular tamale makers | Storage space; aluminum versions don’t work on induction |
| Stock pot with a rack or steamer basket | A pot you already own, plus a rack that keeps tamales above the water | Occasional batches | Needs enough height; a rack that doesn’t span the pot |
| Instant Pot or electric pressure cooker | Steams on a trivet in a small sealed pot | Small batches | Capacity. Mexican Made Meatless says a 6-quart Instant Pot fits about 16 to 18 tamales |
| Several pots on several burners | Two or three pots running at once | Big family batches | Burners and attention |
Muy Bueno’s guide to choosing a tamale steamer lists what a suitable pot needs: enough capacity, a tight-fitting lid (preferably glass, so you can see steam without lifting it), and a removable steamer insert. It also suggests running several pots on several burners, or borrowing steamers from guests, for a big tamalada.
How to Size a Pot for Steaming Tamales
Quart numbers don’t tell you much, because what matters is height and floor space. Tamales stand upright in a single layer, so the pot has to be tall enough to hold them standing, with room above for the lid to close. Mexican Made Meatless advises a large pot or stockpot that holds tamales upright without squeezing them, and says wider is better than tall.
Here’s a simple way to size your pot:
- Count your batch. One Muy Bueno reader comment says 5 pounds of masa makes about 6 dozen (72) tamales. Use your own recipe’s yield if it differs.
- Measure one tamal standing up. Check its height and width.
- Measure the pot’s inside height, then subtract the height of the rack. What’s left is the room you have for tamales and the lid.
- Do a dry fit. Stand a few tamales, or rolled dish towels of the same size, on the rack, then close the lid. If the lid won’t seat, or the tamales are squeezed together, the pot is too small.
- Plan for batches. If the pot holds half your tamales, steam two rounds rather than cramming them in.
If you’re not sure how big a pot your kitchen can handle, our stock pot sizing guide shows what common pot sizes hold and what they’re best for.
Steaming Tamales in a Regular Pot
A stock pot with a rack works well. Mexican Made Meatless describes the method:
- Stand the tamales upright in one layer, filling the pot “just enough” without squeezing them.
- Add about 2 cups of water, enough to reach just below the bottom of the rack or steamer basket. The water should never touch the tamales.
- Use a rack that spans the pot. A vegetable steamer basket works, and so do a cooling rack, a heatproof plate or overturned bowl on crumpled foil balls, or a disposable pie pan with holes punched in the bottom.
- Cover the tamales with extra hydrated corn husks or foil, then seal the lid tightly. Avoid paper towels.
- Bring the water to a boil on high, then reduce to low or medium-low.
👉 Browse stainless steel steamer baskets
Keep the water topped up. Check it periodically. Mexican Made Meatless suggests moving one tamal aside, lifting its husk, and pouring water carefully into the pot, or adding hot water down the side of the pot. A Muy Bueno commenter suggests refilling from a kettle. Keep a kettle of hot water nearby so the pot doesn’t cool down each time.
How long? The same source gives about 1 hour 30 minutes on medium-low, and says to start checking after about 1 hour. To test doneness, remove one tamal with tongs, rest it for 5 to 10 minutes, and see whether the masa pulls cleanly from the husk. If it doesn’t, rewrap it and steam 15 to 20 minutes more.
Aluminum, Stainless or Enamel?
Muy Bueno compares the materials:
- Aluminum is the cheapest, but it reacts with acidic ingredients, is prone to scorching, and isn’t dishwasher safe.
- Stainless steel costs slightly more, is dishwasher safe, and works with acidic ingredients, so it’s the safer choice if your fillings include acidic sauces.
- Enamel-coated pots are the most expensive and easy to clean, and can double as a soup or stock pot.
Induction note. The same guide says aluminum, copper and glass pots don’t work on induction. If you have an induction cooktop, check that the pot is magnetic. Our induction cooktop cookware guide explains the magnet test.
Will It Work on Your Stove?
A tall pot of water with tamales is heavy and wide. Check your stove before you buy a large tamalera. If you have a glass-top stove, read the manufacturer’s weight and pot-size guidance, and see our glass-top stove cookware guide. Our water bath canning stock pot guide covers the flat-bottom and burner-size rules extension services give for large pots on smooth tops, and the same caution applies here.
Keeping Tamales Safe
Tamales with meat fillings are cooked foods, and they need the same care as any meat dish. NC State’s Safe Plates program lists these minimums when you cook the filling: 145°F for whole cuts of meat, 158°F for ground meat, and 165°F for poultry, checked with a digital instant-read thermometer. It also says to refrigerate tamales within four hours of reaching room temperature, and to store them in shallow containers so they cool quickly, since a big container of warm tamales can leave the center cooling too slowly.
👉 Browse instant-read thermometers
What to Avoid
A pot that’s too short. Tamales squeezed in, or a lid that won’t close, steam unevenly.
Letting the water touch the tamales. Keep the water level below the rack.
Letting the pot boil dry. Check the water, especially in a long steam.
An aluminum pot for acidic fillings. It reacts, according to Muy Bueno.
Paper towels as a cover. Mexican Made Meatless says to avoid them.
Frequently Asked Questions
Do I need a tamalera to steam tamales? No. A large stock pot with a rack or steamer basket and a tight lid works, as long as it’s tall enough to hold tamales upright.
What size pot do I need for tamales? It depends on your batch and the pot’s height. Stand a few tamales on the rack and close the lid. If they fit without squeezing, the pot is big enough for that many.
How many tamales fit in an Instant Pot? Mexican Made Meatless says a 6-quart Instant Pot fits about 16 to 18.
How much water do I need to steam tamales? Enough to reach just below the rack. Mexican Made Meatless suggests about 2 cups at the start, then topping up as needed.
How long do tamales take to steam? About 1 hour 30 minutes on medium-low is the figure given by Mexican Made Meatless. Start checking after about an hour.
Can I use a tamale steamer on induction? Only if it’s made of magnetic material. Aluminum, copper and glass don’t work on induction.
Is aluminum safe for tamales? It’s common, but it reacts with acidic ingredients and scorches easily, according to Muy Bueno. Stainless steel is a safer choice for acidic fillings.
The best pot for steaming tamales is the one that holds your batch upright, keeps it above the water and closes tightly. Measure a tamal, do a dry fit with the rack in the pot, and you’ll know before the masa is ready. For safe cooking temperatures and storage, NC State’s Tamales and Food Safety is a solid, non-commercial resource worth reading.
Disclosure: This post may contain affiliate links. If you make a purchase through one of our links, we may earn a small commission at no extra cost to you.