When I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?
Okay, so I got really frustrated when my tamales that I worked all day on wouldn't firm up. I tried a longer cook time ... like 4 hours longer ... and nothing. Finally, I put around eight in a covered baking dish in the oven at 350 degrees for an hour and they came out perfectly. Thank goodness. I thought I was going to have to throw them out.