Tiffany Haney
Tamales are a popular dish in Mexico and the Southern United States, and can be made with a variety of fillings, including meat, vegetables, and cheese. They are traditionally steamed in a basket over water on the stove, but some people prefer to use a crock pot or slow cooker, which can also be used to reheat pre-cooked tamales. This method has the advantage of keeping the moisture in the pot, and frees up a stove burner.
| Characteristics | Values |
|---|---|
| Can tamales be cooked in a crock pot? | Yes |
| Type of cooking | Steam cooking |
| Crock pot temperature | Up to 212°F on a high setting |
| Time taken to reach temperature | 2 hours |
| Time taken to cook | 3-6 hours |
| Crock pot accessories | Steaming rack, colander, or steamer basket |
| Alternative methods | Countertop roasting pan, rice steamer, or microwave |
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What You'll Learn
Preparing the filling
Tamales are a delicious and adaptable dish that can be made with a variety of fillings. Here are some detailed instructions on preparing the filling for your tamales:
Preparing the Meat Filling
If you're making tamales with meat, such as beef or chicken, there are a few extra steps to follow. First, season your choice of meat with salt and black pepper on both sides. You can then sear the meat in a skillet over medium-high heat with a bit of olive oil to lock in the flavor. Place the seared meat in your crock pot and add chopped onion, green chiles, chili powder, garlic powder, and hot sauce to taste. Pour in water to cover about one-third of the meat, and add a bouillon cube for extra flavor. Cover and cook on high for about 6 hours, keeping an eye on the water level to ensure it doesn't dry out. After this, turn the heat to low and cook for an additional 2 hours until the meat is tender. Once done, shred the meat using forks and adjust seasoning as needed.
Preparing Bean and Vegetable Fillings
For a vegetarian option, you can create a bean and vegetable filling. Start by preparing your dry ingredients, such as corn or masa flour, and place them in a mixing bowl. Slowly add warm broth and oil to the dry ingredients and beat until a creamy, soft dough forms. You can also include spices such as chili powder and garlic powder to taste. The dough should have a consistency similar to soft ice cream. For the filling, you can use a variety of ingredients such as beans, cheese, vegetables, or sauces. For example, you could spread a layer of beans, add a strip of cheese, and top it off with enchilada sauce.
Assembling the Tamales
Once your filling is ready, it's time to assemble your tamales. You can use corn husks, banana leaves, or avocado leaves as wrappers, with corn husks being the most common option. Spread your masa dough onto the wrapper of your choice, add your desired filling, and wrap it up. You can secure the tamales with kitchen twine if needed. Place the assembled tamales in a cake pan or directly onto a rack in your crock pot, ensuring they are standing upright.
Cooking the Tamales
Add two to three cups of hot water to the bottom of your crock pot, making sure the water level is just below the rack or tamales. You can also add a small bowl or a ball of tin foil to the center of the pot to help prop up the tamales. Cover and cook your tamales on high heat for 3 to 6 hours, depending on their size and your desired doneness. The tamales are ready when the husk comes away easily from the masa. Let the tamales rest in the crock pot for about 10 minutes before serving, or let them cool completely and reheat for a better texture.
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Assembling the tamales
Tamales are a delicious and adaptable dish that can be made in a crock pot. Here is a step-by-step guide to assembling the tamales:
Preparing the Filling:
Firstly, prepare the filling of your choice. Tamales can be made with various fillings, such as meat, vegetables, or cheese. For meat fillings, season the meat with salt, pepper, and other desired spices. You can sear the meat in a skillet to lock in the flavor before placing it in the crock pot. If you're using vegetables, you can sauté them or use them as a filling without cooking.
Making the Dough:
The dough for tamales is typically made with masa, a type of corn flour. To make the dough, combine the dry ingredients in a bowl, then slowly add warm broth while mixing until you achieve a creamy, soft ice cream-like consistency. You can also add spices or seasonings to the dough to enhance the flavor.
Now, it's time to assemble the tamales. You will need corn husks, banana leaves, or avocado leaves for wrapping. Spread the dough onto the wrapper, leaving some space around the edges. Place your desired filling in the center of the dough. You can add a strip of cheese, a dollop of sauce, or any other ingredients you wish to include. Be careful not to overfill, as you need to be able to seal the tamales.
Wrapping and Securing:
Once the filling is in place, carefully fold the wrapper around the filling, ensuring it is completely enclosed. Some people like to tie the tamales with kitchen twine or a thin strip of the wrapper to secure them and prevent them from opening during cooking. You can also snuggle them close together in the crock pot to avoid the need for tying.
Crock Pot Preparation:
Before placing the tamales in the crock pot, prepare the pot by adding water and a steaming rack or a coiled foil base. The water level should reach just below the surface of the rack or foil. Place an overturned small bowl or a ball of tin foil in the center, and lean the tamales against it, open ends up. Fill any gaps with extra corn husks or foil to keep the tamales stable.
Your tamales are now ready to be steamed in the crock pot! Remember to cook them on high heat for about 3-6 hours, and always test one tamale to ensure they are cooked through before serving. Enjoy your homemade crock pot tamales!
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Cooking time and temperature
Tamales are typically steamed in a basket over water on the stove, but they can also be cooked in a crock pot. To cook fresh tamales in a crock pot, first place a rack in the crock pot. Add water until it reaches just below the surface of the rack. Place a small bowl upside down or a large ball of tin foil in the centre of the crock pot, and lean the tamales against it, open ends up. If needed, fill in any open spaces with extra corn husks or aluminium foil to keep the tamales from falling over. If desired, place a dish towel under the lid to absorb water that condenses on the lid. Cover and cook on high for about 3-6 hours. The crock pot should reach a temperature of 212°F on the high setting. Tamales are done when the husks come away easily from the masa. To test, remove a tamale and let it cool for a few minutes, then remove the husk. If the masa sticks to the husk, it needs more time.
For the best textured tamales, let them cool completely, then reheat. To reheat tamales, place a rack in the crock pot and lay the tamales on it.
It is also possible to cook the meat for tamales in the crock pot. Season a beef chuck roast with salt and black pepper on both sides. Heat some olive oil in a skillet over medium-high heat. Sear the roast on all sides to lock in the flavour. Place the roast in the crock pot with chopped onion, green chillies, chilli powder, garlic powder, and hot sauce. Pour in enough water to cover about 1/3 of the roast, then add a beef bouillon cube. Cover and cook on high for about 6 hours, keeping an eye on the water level. After 6 hours, turn the heat to low and cook for another 2 hours. Once the roast is tender, shred it with forks.
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Reheating and serving
Tamales are typically steamed in a basket over water on the stove, but a slow cooker or crock pot can also be used to steam or reheat them. This method is advantageous as the moisture stays in the pot, whereas steaming on the stove requires more attention and water to be added as needed.
To reheat tamales in a crock pot, first ensure that the tamales are fully cooked. Then, place a rack in the crock pot. Many crock pots come with a steaming rack, but if yours does not, you can use a colander or steamer basket with legs. If desired, place a dishtowel under the lid to absorb any water that condenses on it. Place the tamales on the rack, ensuring that they do not fall over. Lean them against an overturned small bowl or a large ball of tin foil in the centre of the crock pot, with the open ends facing upwards. If there is any remaining space, fill it with extra corn husks or aluminium foil to prevent the tamales from falling. Cover the crock pot and cook on high for 3-6 hours, depending on the number of tamales. To check if the tamales are done, remove one and let it cool for a few minutes before removing the husk. If the masa sticks to the husk, it needs more time.
For the best texture, allow the tamales to cool completely before reheating. This can be done by turning off the heat and removing the lid, leaving the tamales to rest in the crock pot for 10 minutes.
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Alternative ingredients and recipes
Tamales are a popular dish in Mexico and the Southern United States, and can be made with a variety of fillings and ingredients. While the standard method of cooking tamales is to steam them in a basket, they can also be cooked in a crock pot. This is a great option if you want to free up a stove burner and keep the tamales warm for serving.
The beauty of tamales is that they are versatile and can be adapted to suit your taste preferences and dietary requirements. Here are some alternative ingredients and recipes to try:
- Vegetarian tamales: Filled with poblano peppers and strips of pepper jack cheese, these tamales are a delicious and gluten-free option. You can also add vegetarian frijoles, a shmear of beans, a strip of cheese, and a small dollop of red enchilada sauce for a hearty vegetarian meal.
- Chicken tamales: For a lighter option, you can use boneless, skinless chicken breasts. You can chop up the chicken before cooking or leave them whole and shred them afterwards.
- Ground beef tamales: If you don't have the time to simmer a beef brisket, you can use ground beef instead. Try Mely's recipe for picadillo tamales, which includes potatoes and carrots for a satisfying meal.
- Pork tamales: Season your pork with salt and black pepper on both sides and sear in a skillet before placing it in the crock pot. Add chopped onion, green chiles, chili powder, garlic powder, and a splash of hot sauce. Cover and cook on high for about 6 hours, then turn the heat to low and cook for another 2 hours.
- Cheese tamales: Diana Kennedy, an authority on Mexican cooking, prefers tamales without meat. Try her recipe for Poblano and Cheese Tamales.
- Yucatecan tamales: Chef Rick Bayless includes a Yucatecan tamale recipe with toasted pepitas and hard-boiled eggs.
No matter which ingredients you choose, remember to assemble your tamales and place them in a cake pan insert or on a rack inside your crock pot. Add water to the bottom of the cooker and set it to high for 4-6 hours of cooking time.
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Frequently asked questions
Yes, you can steam cook tamales in a crock pot.
First, assemble your tamales. Then, place a rack in the crock pot and add water until it reaches just below the surface of the rack. Place a small bowl or a ball of tin foil in the centre of the crock pot and lean the tamales against it. Cover and cook on high for 3-6 hours.
Place the dry ingredients in a bowl and add oil. With the mixer running, slowly pour in warm broth until the dough has a creamy texture. Add your filling of choice and wrap the dough around it. Tamales are usually wrapped in corn husks.
