Stacking Tamales: Double-Stacking In Steam Pots For Optimal Cooking

Tamales are a traditional Mexican dish made from masa (a dough made from corn) and filled with various ingredients, such as meats, cheeses, and vegetables. They are typically wrapped in a corn husk or banana leaf and then steamed until fully cooked. When it comes to steaming tamales, there are several methods you can use, depending on the equipment you have available. Here's a guide to help you decide if you can double stack tamales in a steam pot when cooking.

Using a Steamer Basket or Rack

Whether you're using a steamer basket or a rack, it's important to ensure that the tamales are not overcrowded. This allows for even cooking and prevents soggy tamales. Arrange the tamales with the open side up, and if needed, use a heat-proof bowl or aluminium foil to support them upright. Make sure there's about an inch of space around the edge of the pot to prevent the corn husks from burning and to facilitate adding more water without soaking the tamales.

Using a Pressure Cooker or Instant Pot

When using a pressure cooker or Instant Pot, it's recommended to place the tamales vertically with their open ends up. This ensures even cooking and proper airflow in the pot. While you can lean them against each other to maximise space, it's important not to overcrowd the pot, as this can affect cooking times and steam circulation.

Using a Bamboo Steamer

If you're using a bamboo steamer, place the tamales without overcrowding them. Again, it's important to allow for steam circulation and even cooking.

Conclusion

Based on the information provided, it is not recommended to double stack tamales in a steam pot when cooking. The key to successful tamale cooking is to allow for steam circulation and prevent overcrowding in the pot. By double stacking, you may hinder the steam circulation and affect the cooking time and quality of your tamales. It's best to work in batches or use multiple pots if you're cooking a large quantity.

Using a plate and aluminium foil in a pot

When preparing a large batch of tamales, it can be tempting to double stack them in your steamer to save time and energy. While this is possible, it is important to follow some key steps to ensure even cooking and maintain the integrity of your delicious treats. Here is a guide to help you successfully double stack tamales in a steam pot using a plate and aluminium foil:

First, prepare your tamales as you normally would, wrapping them tightly in their corn husks or banana leaves. Ensure your steamer pot is large enough to accommodate a second layer of tamales. Place a plate upside down in the bottom of the pot, creating a platform for the second layer of tamales. The plate should be elevated slightly, allowing steam to circulate around the tamales on the bottom layer. You can use a heat-proof trivet or small metal rack to elevate the plate.

Next, wrap a large piece of aluminium foil securely around the underside of the pot lid. This creates a tight seal, ensuring that steam doesn't escape and helping to cook the tamales evenly. Poke a few small holes in the foil to allow some steam to escape, preventing a build-up of pressure that could cause the tamales to burst.

Now, carefully arrange the first layer of tamales in the pot, standing them upright and packing them tightly together. Place the second layer of tamales on top of the plate, again packing them closely together. Pour water into the pot, ensuring it reaches just below the bottom layer of tamales. Bring the water to a gentle boil, taking care that the water doesn't touch the tamales, which could make them soggy.

Cover the pot with the foil-lined lid and steam the tamales according to your recipe's instructions. The cooking time will depend on the filling and the thickness of your tamales. Remember to check the water level periodically, adding more if necessary to ensure it doesn't boil dry. When the tamales are cooked, carefully remove them from the pot, taking care not to burn yourself. Enjoy the delicious, fluffy treats with your favourite salsa or sauce!

Using a steamer

Step 1: Prepare the steamer

Line the steamer with banana leaves to create a barrier between the boiling water and the tamales. If you don't have banana leaves, strips of corn husks will do. Make sure the entire base of the steamer is covered.

Step 2: Place the tamales in the steamer

Spread the tamales across the base of the steamer with the open side facing up. If you have a lot of tamales, stack a second layer over the bottom layer, ensuring they are spread evenly to cook at a similar speed. Avoid steaming more than two layers at a time, as this will make it difficult for the steam to reach the middle layers.

Step 3: Begin steaming

Place the steamer rack into the steamer and put the lid on. Set a timer for one hour and 20 minutes for fresh tamales. If you are steaming frozen tamales, 30-45 minutes should be sufficient.

Step 4: Check the water level and heat

Check the steamer occasionally to ensure there is enough water boiling. If the water stops boiling, turn up the heat. Maintain a gentle simmer to avoid water splashing above the holes in the steamer basket.

Step 5: Check if the tamales are done

After about 75 minutes, carefully remove a tamale from the pot and try to open it. If the corn husk peels away easily and the masa is firm, the tamales are cooked. If not, steam for another 10 minutes and check again.

Step 6: Let the tamales rest

Turn off the heat and leave the tamales in the covered steamer for 30 minutes to allow them to soften further and enhance their flavour.

Step 7: Enjoy!

Transfer the tamales to a platter and enjoy them warm with your favourite Mexican sides, such as corn chips, guacamole, beans, and salsa.

Tips:

• If you are using a multi-tier steamer, lay the tamales in the basket with the corn husk seams facing up, and keep them away from the edges of the pan.
• To remove the tamales from the steamer without burning yourself, use high-heat tongs with silicone tips or heat-proof gloves.
• Maintain the water level in the steamer by checking it regularly and adding more water if needed.
• To reheat leftover tamales, you can use a steamer, an oven, or a microwave.

Using a pressure cooker

Tamales can be cooked in a pressure cooker, which cuts down the cooking time compared to steaming. The process is largely the same as steaming, but there are some differences to be aware of.

Preparing the Filling

Firstly, decide on your filling. You can use a pre-made filling, or make your own. If you want to make your own, you can use a pressure cooker to cook the filling in advance. For example, you could make a green chile chicken filling, or a red chile pork filling.

Making the Masa

Next, you need to make the masa. You can use a pre-made masa, or make your own. If you are making your own, you will need to combine masa harina, salt, and baking powder in a large mixing bowl. Then, add oil and mix together with your hands until everything is well combined. Finally, add stock and mix until the dough is soft and spreadable.

Assembling the Tamales

Now, it's time to assemble the tamales. First, rinse and soak the corn husks in warm water for at least an hour. Then, drain the corn husks and lay them flat. Take a corn husk and identify the smooth side and the side with ridges. Place the smooth side face up, and spread a heaping spoonful of masa in the middle of the corn husk. Add a heaping spoonful of filling to the centre, then carefully fold the husk closed.

Cooking the Tamales

Finally, it's time to cook the tamales. Add 2 cups of water to the bottom of the pressure cooker, along with a trivet. Place the tamales in the pressure cooker with the open end of each facing up, leaning them against the side of the pot so they don't fall down. Close the lid, seal the steam release valve, and pressure cook on high for 15-25 minutes. Let the pressure release naturally for 10-15 minutes, then open the steam release valve. Transfer the tamales to a serving platter and let them cool for 10-15 minutes before serving.

Using a bamboo steamer

Preparing the Steamer:

• Place a piece of parchment paper at the bottom of the bamboo steamer. Ensure that you poke holes in the paper to allow steam to pass through.
• The bamboo steamer will need to be placed over a pot of boiling water. Make sure that the water does not touch the tamales to avoid them becoming soggy.

Preparing the Tamales:

• Soak the corn husks in warm water to soften them. This step is important as it ensures the husks are flexible and can be easily wrapped around the tamale filling.
• Prepare your tamale filling. Traditional fillings include meat, cheese, and vegetables, but you can get creative and experiment with different ingredients.
• Drain the corn husks and lay them out flat. Spread a thin and even layer of masa (corn dough) onto each husk, making sure to leave enough space around the edges to fold the husk over the filling.
• Place a strip of your chosen filling onto the masa, towards the edge of the husk. Be careful not to overfill, as this can cause the tamale to break open during steaming.
• Fold the tamale so that the two edges of the masa meet, and then fold the excess corn husk around it. Finally, fold up the bottom part of the husk and pinch the bottom edge to seal it closed.

Steaming the Tamales:

• Stand the tamales upright in the bamboo steamer, being careful not to overcrowd them. It is important to allow enough space for the steam to circulate evenly and cook the tamales thoroughly.
• Cover the tamales with additional corn husks or aluminium foil to trap the steam and enhance the cooking process.
• Steam the tamales for 60-75 minutes, regularly checking the water level in the pot and replenishing it as needed.
• To check if the tamales are done, carefully remove one tamale from the steamer and allow it to cool for a few minutes. Unwrap the tamale and check the consistency of the masa. It should be firm but not hard, and it should pull away from the husk easily. If the masa is still sticky or doughy, return the tamale to the steamer for an additional 10-15 minutes.

Tips for Successful Tamale-Making:

• It is important to ensure that the corn husks are completely drained and dried after soaking to prevent soggy tamales.
• When spreading the masa onto the corn husks, make sure that the layer is thin and even. A thick layer of masa may not cook through, contributing to sogginess.
• If you are making a large batch of tamales, consider using multiple steamers or pots to ensure there is enough space for the steam to circulate and cook the tamales evenly.
• You can prepare fillings in advance to save time on the day of assembling and steaming the tamales. Fillings like shredded meat, vegetables, or cheese can be made ahead of time and refrigerated until needed.

Using a rice cooker or instant pot

Preparing the Fillings and Masa:

Before assembling the tamales, prepare your desired fillings and masa dough. You can choose from a variety of fillings, such as Green Chile Chicken, Red Chile Pork, vegetarian options, or any other filling of your choice. Prepare the fillings in advance and set them aside.

For the masa, combine masa harina, baking powder, and salt in a large mixing bowl. Mix well, and then incorporate your choice of fat, such as oil, lard, butter, or corn oil. Gradually add broth or water to form a soft and pliable dough. You can adjust the consistency by adding more liquid or masa as needed. Cover the bowl and set it aside until you're ready to assemble the tamales.

Soaking the Corn Husks:

Rinse and soak the corn husks in warm water for at least an hour. This step is crucial to softening the husks and making them pliable for assembly. Drain the husks and lay them flat on a baking sheet lined with paper towels.

Assembling the Tamales:

Take a corn husk and identify the smooth side and the side with ridges. Place the smooth side facing up on a cutting board. Spread a heaping spoonful of masa in the middle of the husk, creating a thin layer and leaving the top one-third empty. Add your desired filling to the center, being careful not to overfill.

Fold the long edges of the corn husk towards the center, like closing a book, and then fold it once more. Finally, fold the pointed edge over, leaving one side of the corn husk open and exposed. Place the tamale on a flat surface with the folded side down. Repeat this process until you have assembled all your tamales.

Cooking the Tamales in the Rice Cooker or Instant Pot:

Now, it's time to cook the tamales! Here's what you need to do:

• Prepare the Rice Cooker or Instant Pot: Add 1-2 cups of water to the bottom of your rice cooker or instant pot. The amount of water may vary depending on the size of your cooker. Place a trivet or steamer basket inside to create a platform for the tamales to sit on, ensuring they stay out of the water.
• Arrange the Tamales: Carefully place the tamales in the cooker, standing them upright with the open end facing up. Lean them against the sides of the pot or use a small ramekin or drinking glass to help them stay upright. It's important to leave a small gap between the tamales to allow for proper airflow and even cooking.
• Cooking Time: Close the lid of your rice cooker or instant pot and set the valve to the sealing position. Set the cooker to the "Steam" function and adjust the time. The cooking time may vary depending on the size and number of tamales, but a good starting point is around 15-20 minutes for fresh tamales and 15 minutes for frozen ones.
• Natural Release: Once the cooking time is complete, allow the pressure to release naturally for at least 10 minutes before opening the lid. This step is crucial to ensure the tamales are fully cooked and to prevent a sudden release of pressure.
• Serving: Carefully remove the tamales from the cooker using tongs and transfer them to a serving platter. Let the tamales cool for a few minutes before unwrapping and serving. You can serve them with additional sauces, cilantro, cheese, or any desired toppings.

Frequently asked questions