Tamales are basically corn cakes covered with a filling then wrapped in corn husks and steamed. I use a three-tier bamboo steamer over a metal pan that I bought at a Chinese grocer, and it works great. You can use a setup like this, or any steamer you have. This recipe makes about 15 tamales and you can freeze any leftovers for up to 3 months. Defrost frozen tamales in the refrigerator, then reheat them by steaming for about 15 minutes, or until heated through.