Use a large pot with a tight-fitting lid
Place a heatproof bowl, metal colander, or upside-down ramekins in the bottom of the pot
Add water below the level of the support
Set the tamales upright on the support with the open ends facing up
Line the tamales with a clean kitchen towel, parchment, or extra corn husks
Cover the pot tightly with the lid
Bring the water to a boil, then reduce to a steady simmer
Check the water level occasionally and add more hot water if needed
Steam until the masa is firm and pulls away from the husk
Let the tamales rest for a few minutes before serving