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Holding tamales during service

4K views 9 replies 5 participants last post by  ericbige27 
#1 ·
The other day I made some great tamales but found that through service they became dry. I kept them on the trays I steamed them in on the shelf above the stove.

How could I keep them warm and ready to serve without them becoming hard and stale?

Thanks,

John
 
#3 · (Edited)
The way the street vendors in Mexico City and one of my favorite tamal places here in Houston do it is to have a big pot with hot steaming water and a steamer insert and then have the tamales wrapped in terry cloth towels.  It also helps to leave the tamales in their corn husks. If you have a large baine marie, you could possible hold them in there with a large colander.
 
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