The Traditional Method

• Tamales are made by spreading a savory filling between layers of masa, or cornmeal mush, and wrapping the whole concoction in dried corn husks. The tamales are steamed in a steamer basket on top of the stove until the masa is cooked through and the filling is hot -- typically between 45 to 90 minutes, depending on the number of tamales and the type of filling. This moist heat method ensures that the tamales cook slowly so that they're moist, tender and flavorful. You can bake tamales in the oven, but don't use a dry-heat method, which will dry them out.

In the Oven

• To cook tamales in the oven, place a rack in the bottom of a baking pan. Fill the pan with 1 1/2 inch of boiling water and spread the tamales on the rack. You can stack the tamales on top of one another if you have a lot. Cover the pan with a lid or aluminum foil, and bake the tamales in an oven set to 375 degrees Fahrenheit. Check the tamales every 20 minutes or so and add more water if necessary. Don't allow the pan to run dry. The tamales are done when they pull away easily from the corn husks or when they feel firm, not mushy -- typically in 45 minutes to 1 hour. With this method, you can cook multiple pans of tamales at once. To serve large groups, use the deep, disposable aluminum foil pans used by caterers.

Reheat the Leftovers

• Chances are your family or guests will gobble up all the tamales, but any leftovers can be reheated in the oven. Wrap the tamales tightly in aluminum foil and heat them in an oven set to 375 F until they're hot -- typically 30 minutes. Unwrap the tamales and serve them with cheese, salsa or red sauce.

Other Methods

• Stove top steaming and oven baking aren't the only methods for cooking tamales. To cook a small amount, use the microwave instead. Place the tamales in a plastic zip-top bag or a covered microwave-safe container. Add a few tablespoons of water and heat for 7 to 10 minutes, or until the tamales are firm. You can even cook tamales in a slow cooker. Pour a bit of chicken broth or water in the bottom of the slow cooker. Layer the tamales in the cooker and heat on low for 5 to 6 hours. Regardless of your cooking method, store leftover tamales in the refrigerator within 2 hours of serving. Use the tamales within two days, or wrap them tightly and keep them in the freezer for up to three months.