Traditionally, tamales are cooked in a tamalera, a metal pot with a steamer tray that can cook up to 6 dozen tamales. We found that you can achieve similar results with an
oven method that doesn't require special equipment. Place up to 2 dozen tamales on a broiler rack lined with a damp towel,
cover tamales with another damp towel, and place rack in a broiler pan filled with hot water to a depth of about 1/2 inch.
(Use old towels if possible because they may discolor.)
View Recipe: Pork and Ancho Chile Tamales with Mexican Red Sauce