Cooking Soup: Using A Tamale Steamer For A Delicious Dish

Tamales are a Mexican delicacy that can be cooked or reheated in a variety of ways, including steaming, grilling, pan-frying, and deep frying. While it is possible to cook soup in a tamale steamer, it is not the ideal method as the steamer is designed to cook or reheat tamales by steaming them, which would not be effective for cooking soup. A tamale steamer is a type of cookware specifically designed for steaming tamales, and while it could technically be used to heat soup, it would not be the best or most efficient method. Therefore, it is not recommended to cook soup in a tamale steamer.

How to steam tamales without a steamer basket

Tamales are a Mexican delicacy, and steaming them is an easy and delicious way to cook them. Here are some ways to steam tamales without a steamer basket:

Using Aluminium Foil

Scrunch three pieces of aluminium foil into balls around 2 inches (5.1 cm) wide. Place them into a large pot in a triangle shape. Balance a heat-proof plate on top of the foil balls, ensuring there's a 1-inch (2.5 cm) gap from the edge of the pot. Pour cold water into the pot until it's about 1 inch (2.5 cm) below the plate—be careful not to get the tamales wet. Spread the tamales on the plate with the open side facing up, and if you're cooking a lot, layer them. Place the pot on the stove, turn the heat to medium, and wait for the water to boil. Then, turn the heat down to low, cover the pot, and let the tamales steam for an hour.

Using a Vegetable Steamer Basket

Place a vegetable steamer basket inside a stockpot or medium pot, ensuring it's wide enough to cover the inside of the pot. Pour in enough water so that the level is just below the bottom of the steamer basket. Arrange hydrated corn husks on the basket, then stand the tamales upright on top, without overcrowding. Cover the tamales with more corn husks or aluminium foil, ensuring the lid seals tightly. Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to low or medium-low and steam. Keep an eye on the water level and add more if needed.

Using a Bowl and Chopsticks

Place an upside-down bowl at the bottom of a stockpot. The bowl should be a few inches smaller than the pot to leave room for water. Place three or four chopsticks on top of the bowl and arrange the tamales on them. This method works for up to six tamales, but don't stack them.

Using an Oven and Roasting Pan

Arrange the tamales in a covered baking pan with some water. You can use a roasting pan with an insert or ball up some aluminium foil and place the tamales on top. Tamales may take longer to heat in the oven, so consider starting with boiling water to minimise cooking time.

Using a Metal Strainer or Colander

Suspend a mesh strainer or metal colander over boiling water. This method may result in some heat loss as the pot lid won't fit snugly, so allow for extra cooking time.

Remember to check your tamales for doneness, especially those around the edges, as they tend to cook faster. Enjoy your tasty tamales!

How to cook soup without a steamer basket

While a tamale steamer can be used to cook soup, it is not necessary. Here are some ways to cook soup without a steamer basket:

Using a Plate and Aluminium Foil

This method involves using a plate and aluminium foil to create a DIY steamer basket. First, take three sheets of aluminium foil and roll them into balls the size of baseballs or golf balls. Place them at the bottom of a large pot and pour in about an inch of water. Then, rest a heat-proof plate on top of the foil balls. Add your soup ingredients to the plate, cover the pot with a tight-fitting lid, and steam.

Using a Wire Cooling Rack

If you have an elevated wire cooling rack, you can use it in place of a steamer basket. Simply add an inch of water to a pot with a tight-fitting lid, place the wire cooling rack in the pan, and put your soup ingredients on top of the rack. Close the lid and steam until your soup is ready.

Using a Disposable Aluminium Pie Pan

This method involves using a disposable aluminium pie pan with holes poked in the bottom. Place the pan upside down into a pot filled with about an inch of water. The edges of the pan will keep your soup ingredients from touching the water, and the flat surface will provide a stable cooking platform.

Using a Microwave

Place your soup ingredients in a microwave-safe bowl and add a few tablespoons of water. Cover the bowl tightly with microwave-safe plastic wrap, ensuring the plastic does not touch the food. Microwave for 4-6 minutes, or until your soup is fork-tender.

How to reheat tamales

Tamales are a Mexican delicacy with a delicious filling encased in a steamed corn masa shell. They can be reheated in a variety of ways, including steaming, which is the traditional method, as well as in the microwave, oven, air fryer, or on the stovetop skillet. Here is a detailed guide on how to reheat tamales using these different methods:

Steamer Method:

Fill a pot with a couple of inches of water and bring it to a simmer. Place the tamales in a steamer basket or insert, ensuring they are still in their husks. Cover the pot and steam for about 15 to 20 minutes, or until heated through. This method helps retain the original flavour and texture of the tamales.

Microwave Method:

For a quick option, wrap each tamale in a damp paper towel or cloth and place them on a microwave-safe plate, spacing them apart. Microwave on high for 1-2 minutes, checking for doneness, and adding a few more seconds if needed. While convenient, this method can make the masa slightly chewy.

Oven Method:

Preheat your oven to 350°F (175°C). Wrap the tamales individually in aluminium foil or place them in an oven-safe dish covered with foil. Bake for 20-25 minutes, turning them halfway through. This method yields evenly heated tamales with a slightly crispy exterior.

Air Fryer Method:

Preheat your air fryer to 350°F (175°C). Place the tamales in the air fryer basket, leaving some space for air circulation. Heat for 8-10 minutes, turning them halfway through. This method results in a delightful combination of soft and moist masa with a slightly crispy exterior.

Stovetop Skillet Method:

Heat a non-stick skillet over medium heat and lightly grease it. Place the tamales in the skillet and cook for about 5 minutes on each side, or until the masa develops a crispy exterior while remaining tender inside.

Tips for Reheating Tamales:

• Use a damp cloth over the tamales while reheating to maintain moisture and prevent dryness.
• Tamales can be reheated directly from the freezer, but you may need to add a few extra minutes to the heating time.
• Always check that your tamales are heated through before serving. The internal temperature should reach 165°F (74°C).
• Enhance your reheated tamales with toppings such as salsa, sour cream, guacamole, or a squeeze of fresh lime juice.

How to cook uncooked tamales

Tamales are a traditional Mexican dish made with masa, a corn-based dough, and a meat or cheese filling. Here is a step-by-step guide on how to cook uncooked tamales using a steamer:

Using a Steamer:

• Line the steamer with a single layer of banana leaves. If you don't have banana leaves, you can use strips of corn husks instead.
• Place the tamales into the steamer with the open side facing up. Spread them evenly across the steamer, stacking no more than two layers to ensure even cooking.
• Place the steamer rack into the steamer and put the lid on.
• Set a timer for 1 hour and 20 minutes to remind yourself to check on the tamales. If the water stops boiling, turn up the heat.
• After steaming, turn off the heat and leave the tamales in the covered steamer for 30 minutes to rest and allow the flavours to develop further.
• Transfer the tamales to a platter and enjoy them warm with your favourite Mexican sides, such as corn chips, guacamole, beans, or salsa.

Using Aluminium Foil:

• Scrunch aluminium foil into three balls, each about 2 inches (5.1 cm) wide and high.
• Place the foil balls into a large pot in a triangle shape.
• Balance a heat-proof plate on top of the foil balls, ensuring there is at least a 1-inch (2.5 cm) gap from the edge of the pot.
• Pour cold water into the pot until it is about 1 inch (2.5 cm) below the plate.
• Spread the tamales on the plate with the open side facing up, layering them if necessary.
• Place the pot on the stove, turn the heat to medium, and bring the water to a boil.
• Reduce the heat to low, cover the pot, and let the tamales steam for 1 hour.
• Remove the tamales from the pot using metal tongs and let them cool for 5 minutes before serving.

How to store tamales

Storing your tamales is important to ensure they remain edible and tasty. The storage method depends on whether they are cooked or uncooked, and whether you plan to eat them soon or store them for longer. Here is a guide on how to store your tamales effectively.

Storing Uncooked Tamales Overnight

If you have made the masa dough, fillings, and corn husks, and wrapped your tamales, but don't want to cook them the same day, you can store them in the fridge overnight. Place the wrapped, uncooked tamales standing up and angled on a large baking sheet or in a container. Avoid crowding or flattening them, as this may cause the filling to spill out. Cover them with plastic wrap or aluminium foil, and place the whole container in the fridge. Steam the tamales within the next day or two, as the masa can start to go off after that.

Storing Cooked Tamales in the Fridge

Cooked tamales should not be left unrefrigerated for more than a couple of hours, especially those containing cheese or meat. Once cooled to room temperature, place the tamales in an airtight container, wrap them in aluminium foil, or put them in a large resealable plastic bag, and store them in the fridge. Consume refrigerated tamales within 3 to 4 days.

Storing Tamales in the Freezer

To store tamales in the freezer, you can use a large freezer bag, a freezer-safe container, or layers of aluminium foil. As with the fridge method, ensure the tamales are at room temperature before freezing. Arrange the tamales in the container or bag, without squeezing them in too tightly, to avoid freezing into one solid block. Squeeze out as much air as possible from bags, and ensure no parts are exposed when using foil to prevent freezer burn. Frozen tamales will stay fresh for up to eight months, but it is best to consume them as soon as possible.

Frequently asked questions