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The most traditional steamer in Mexico for making tamales is made out of galvanized metal with a support platform in it that keeps the tamales out of the simmering liquid. Another wonderful feature of most of the Mexican versions is the pour spout on the side that enables the cook to add more water during the steaming without disturbing the tamales. Some Mexican tamaleras —which is what this steamer is called—have three compartments to keep different flavors of tamales separate. Look for tamaleras in Mexican markets in Mexico or in Hispanic grocery stores in this country. 
Rest assured you don’t have to have a Mexican tamalera to make tamales. An all-purpose perforated vegetable steamer that sits atop a saucepan works beautifully. You can even use one of those inexpensive collapsible stainless steel steamers sold at supermarkets for steaming vegetables. Just be sure to check the water supply frequently so it doesn’t boil away before the tamales are finished cooking.
For tamal steaming, we can even borrow from other traditions. I have steamed tamales in tiered Chinese bamboo steamers, a stacked aluminum steamer I bought at an Asian grocery store and a couscoussiere from North Africa used for steaming couscous. Let’s face it, the world around, steam is steam.
 Now to prepare the steamer of your choice for making the tamales, use any leftover wrapping leaves to line the steamer. This will keep the tamales away from direct contact with the edge of the steamer and add more delicious wrapper aroma.
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