Steaming Tamales: No Steamer, No Problem!

Tamales are a delicious traditional Mexican dish that can be made in a variety of ways. They are typically steamed, but what if you don't have a steamer? Luckily, there are several alternative ways to cook tamales without one. This article will provide an introduction to the topic of cooking tamales without a steamer, exploring various methods and techniques to achieve the same delicious results. From using crockpots and pressure cookers to creating DIY steamer baskets, you can still enjoy freshly cooked tamales even without the traditional equipment.

Using a crockpot or slow cooker

You can cook tamales in a crockpot or slow cooker by steaming them. This is a simple and easy way to cook or reheat tamales.

To cook or reheat tamales in a crockpot or slow cooker, start by placing a rack inside the pot. Most crockpots come with a rack that can be used for steaming. If yours doesn't have one, you can use a colander or steamer basket with legs.

Add water to the crockpot until it reaches just below the surface of the rack. If you are cooking fresh tamales, you can place an overturned small bowl or a large ball of tin foil in the centre of the crockpot and lean the tamales against it, open ends up. If you are reheating pre-made tamales, simply lay the tamales on the rack.

If needed, fill in any open spaces with extra corn husks or aluminium foil to keep the tamales from falling over. Cover the crockpot and cook on high for 3-6 hours for fresh tamales or 1-2 hours for pre-made tamales. Fresh tamales are done when the husk comes away easily from the masa. To test this, remove a tamale, let it cool, and then remove the husk. If the masa sticks to the husk, it's not ready.

Once the tamales are done, turn off the heat and let them rest in the crockpot for 10 minutes before serving. For the best texture, let them cool completely and then reheat them.

Using a metal strainer or colander

If you don't have a steamer, you can use a metal strainer or colander to steam your tamales. This method requires some technical know-how to keep the tamales suspended above the water while keeping the lid closed.

First, pour water into a pot with a tight-fitting lid. The water level should be just below the strainer or colander, which you'll need to prop up above the water. You can use the lip or handle of the strainer to hang it in place.

Next, wrap each tamale individually in aluminium foil. Bring the water to a boil, place the wrapped tamales in the strainer, and put the lid on the pot. Reduce the heat and steam the tamales for 1 to 2 hours.

Using a bowl and chopsticks

If you don't have a steamer, you can use a bowl and chopsticks to cook your tamales. Here's a step-by-step guide:

First, find a bowl that has a circumference a bit smaller than your pot. This will allow you to fit the bowl inside the pot and have enough room for boiling water. Place the bowl upside down inside the pot.

Next, arrange three or four chopsticks on top of the bowl to create a rack for the tamales. Place the chopsticks across the bowl in a way that provides a stable base for the tamales.

Now, carefully place the tamales on top of the chopsticks. This method can typically hold up to half a dozen tamales, but it's important not to stack them as it can become unstable.

Once you have your tamales securely placed on the rack, you can start the steaming process. Bring water in the pot to a boil and then reduce the heat to a level that maintains a gentle simmer.

It's important to monitor the water level during the steaming process. Make sure to add more water as needed to ensure a consistent steam environment. The tamales will need to steam for around 1 to 2 hours, depending on their size and the number you're cooking.

Keep in mind that this method requires a bit of expertise and caution to prevent the tamales from falling into the water. The chopsticks act as a rack to suspend the tamales above the boiling water, so careful arrangement is crucial.

Using a rice cooker

A rice cooker is a worthy substitute for a steamer as it relies on steaming. Here is a step-by-step guide on how to use a rice cooker to steam your tamales:

Firstly, pour water into the rice cooker until it is about 2 inches deep, making sure the water doesn't touch the rack. It is important to keep the tamales out of the water to prevent them from becoming soggy.

Next, place the tamales in a single layer in the basket of the rice cooker. This ensures that each tamale gets sufficient steam and is reheated evenly.

Cover the tamales with extra corn husks or aluminium foil, and make a small hole in the foil if using. This will help to keep the tamales moist and prevent condensation from dripping back onto them as they cook.

Place the lid on the rice cooker and turn it on. Allow the water to come to a boil, which should take about 15 minutes. Then, reduce the heat to low and let the tamales steam.

The steaming time will depend on the number of tamales and their size, but it typically ranges from 1 to 2 hours. Check on the tamales periodically to ensure the water hasn't boiled away, and add more water if needed.

After about an hour, you can start checking for doneness by testing the internal temperature of the tamales with a metal-stem thermometer. They are ready when they reach an internal temperature of 165 degrees Fahrenheit.

By following these steps, you can successfully steam tamales in a rice cooker, even without a traditional steamer.

Using a pressure cooker

Step 1: Prepare the Corn Husks

Soak the dried corn husks in a large pot of water for at least an hour, or even overnight, to soften them. This step is crucial as it ensures the corn husks won't wilt or dry out during the cooking process.

Step 2: Make the Filling

For this step, you can choose from a variety of fillings, such as shredded pork, chicken, or even cheese and beans for a vegetarian option. If you're making a meat filling, cook the meat in the pressure cooker with spices and seasonings until tender. Then, shred the meat and set it aside to cool.

Step 3: Prepare the Masa Dough

In a large mixing bowl, combine masa harina, baking powder, and salt. Then, add your choice of fat, such as lard, shortening, or oil, and mix until well combined. Slowly add chicken broth or water to the mixture, stirring continuously, until you achieve a soft and pliable dough.

Step 4: Assemble the Tamales

Take a softened corn husk and spread a thin layer of masa dough on it, leaving space around the edges. Place a heaping spoonful of your chosen filling in the center of the masa. Fold the corn husk like a book, then fold it again to enclose the filling.

Step 5: Cook the Tamales in the Pressure Cooker

Place a steamer basket or trivet at the bottom of your pressure cooker and add about 1-2 cups of water. This step is crucial to prevent the "burn" message on your pressure cooker. Carefully stand the tamales upright in the pot, leaning them against the sides. Make sure the open end of each tamale is facing up.

Step 6: Pressure Cook the Tamales

Close the lid of your pressure cooker and set the valve to the sealing position. Cook the tamales at high pressure for around 20-30 minutes, depending on the size of your tamales and the model of your pressure cooker. Let the pressure release naturally for about 10-15 minutes before opening the lid.

Step 7: Serve and Enjoy!

Once the tamales are cooked, transfer them to a serving platter and let them cool for a few minutes. Unwrap and serve with your favorite toppings, such as cilantro, cheese, or additional sauce.

Frequently asked questions