Steaming Tamales: Slow Cooker Method Explored

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. While the stovetop method is the most traditional, using a slow cooker is an excellent alternative that offers several advantages. This method is ideal for those who want to avoid the hassle of constantly monitoring water levels and prefer a more hands-off approach.

Using a slow cooker to steam tamales is a convenient option that delivers tender and flavourful results. The slow and steady cooking process ensures that the tamales turn out perfectly soft and moist. This technique is also a great way to free up stove space and keep the tamales warm for serving to a crowd.

To steam tamales in a slow cooker, start by placing a rack at the bottom of the cooker and adding water until it reaches just below the surface of the rack. If you don't have a rack, you can use leftover corn husks to line the bottom. Lean the tamales against an overturned small bowl or a ball of foil, with the open ends facing up. Cover and cook on high for about 3 to 6 hours.

So, if you're looking for a convenient and effective way to steam tamales, consider using a slow cooker. It's a great option for those who want to enjoy delicious, tender tamales without the hassle of constant monitoring.

How to steam fresh tamales in a slow cooker

Preparation

Before assembling your tamales, you will need to prepare the filling and the dough. For the filling, you can use pork, chicken, beef, or go vegetarian with a simple cheese mixture. You can also add in vegetables or fruits for some extra flavour. For the dough, combine masa harina, baking powder, salt, fat (lard, butter, oil, or shortening), and liquid (chicken broth, beef stock, vegetable broth, water, milk, or fruit juice).

Assembly

Once you have your filling and dough ready, it's time to assemble the tamales. Start by laying a corn husk flat, then spread the masa on top, and add your chosen filling. Next, fold and seal the tamales. You can use a piece of corn husk or a strip of corn husk to tie them together. Repeat this process until you have assembled all your tamales.

Steaming

Now it's time to steam your tamales in the slow cooker. Place a rack in the slow cooker and add water until it reaches just below the surface of the rack. If you don't have a rack, you can use leftover corn husks to line the bottom of the slow cooker. Stack the tamales in the slow cooker, placing them open-side up and packing them closely together. Cover the slow cooker and cook on high for 3-6 hours. To test if your tamales are done, remove one tamale and let it cool for a few minutes. If the husk comes away easily from the masa, they are ready. If not, they may need a little more time to steam.

Serving

Once your tamales are steamed to perfection, let them rest for about 10 minutes before serving. This allows the tamales to finish cooking and the masa to firm up. Enjoy your freshly steamed tamales!

How to reheat tamales in a slow cooker

Reheating tamales in a slow cooker is a great option if you aren't in a rush. The moisture stays in the pot, making the tamales super moist and fluffy. Here is a step-by-step guide on how to reheat tamales in a slow cooker:

Step 1: Prepare the Slow Cooker

Place a rack in the slow cooker and add water until it reaches just below the surface of the rack. If your slow cooker didn't come with a rack, you can use a colander or steamer basket with legs.

Step 2: Prepare the Tamales

If you are reheating frozen tamales, make sure to thaw them first. Place the tamales on the rack, ensuring they are not overcrowded. If desired, you can place a dishtowel under the lid of the slow cooker to absorb any condensation.

Step 3: Reheat the Tamales

Cover the slow cooker and cook on HIGH for about 1-2 hours, or until the tamales reach an internal temperature of at least 165°F. Once they are thoroughly heated, you can lower the temperature to LOW or KEEP WARM to keep them warm until serving.

Step 4: Serve the Tamales

Remove the tamales from the slow cooker and serve immediately. Enjoy your delicious, warm tamales!

Note: It is recommended to reheat tamales in their husks or wrappers. Avoid microwaving tamales, as it can make them tough.

What ingredients you need to make tamales

Making tamales is a fun and delicious project, but it does require a lot of ingredients. Here's a list of what you'll need to make them successfully:

Ingredients for the Filling:

• Meat of your choice: Pork, chicken, or beef are traditional options, but you can also use cooked and shredded meat like rotisserie chicken, leftover steak, or pulled pork.
• Vegetarians can opt for refried beans, cheese, roasted veggies, or a combination of these.
• Spices and flavourings: Cumin, chili powder, chipotle powder, garlic, and onion are commonly used to add flavour to the filling.
• Broth: Beef, chicken, or vegetable broth will add moisture and flavour to the filling.
• Salsa: Store-bought or homemade salsa verde or red salsa can be added to the filling for extra flavour and moisture.
• Other additions: Corn, shredded cheese, and green chillies are also commonly used in tamale fillings.

Ingredients for the Masa (Dough):

• Masa harina: This is finely ground nixtamalized corn flour and is the base of the dough. "Maseca" is a popular brand.
• Oil: Corn oil, avocado oil, or any mild-flavoured oil will work.
• Broth: Again, beef, chicken, or vegetable broth will add flavour and moisture to the dough.
• Baking powder, salt, and ground cumin: These ingredients will season the masa and give it a fluffy texture.
• Lard or shortening: While not essential, lard or shortening will make the masa more authentic and rich.

Other Ingredients and Tools:

• Dried corn husks: These are used to wrap the tamales and can usually be found in the Latino or produce section of grocery stores or online.
• Steamer basket or strainer: You'll need this to steam the tamales, either on the stovetop or in an Instant Pot.
• Large stockpot or pan: To soak the corn husks and steam the tamales.
• Blender: To make the chile sauce from dried chiles, if using.

With these ingredients and tools, you'll be well on your way to making delicious tamales! Remember to allow yourself plenty of time, as the process can be time-consuming but very rewarding.

How to prepare the corn husks

Preparing the corn husks is an important step in making tamales. Here is a detailed guide on how to do it:

Firstly, source your corn husks. You can usually find these at a Mexican grocer or in the produce section of some supermarkets. Buy a large enough package to have some extra on hand in case some crack or tear during preparation.

Next, soak the corn husks in hot water. This softens them and makes them pliable, which is essential for wrapping the tamales. Fill a large container with hot water and submerge the husks, letting them soak for around 3 hours until they become soft and pliable. Keep the water hot and add more if needed to ensure the husks remain submerged.

Once the husks are soft, drain the water. Take each husk and lay it flat on your work surface with the narrow end facing you. The smoother side of the husk should be facing down, as this will make it easier to spread the masa without tearing.

At this point, you can proceed to assemble your tamales by spreading the masa onto the husks and adding your chosen filling. Remember to leave enough space at the edges to fold and seal the tamales securely.

If you're not assembling the tamales right away, you can store the prepared corn husks in a sealed container or plastic bag to prevent them from drying out. They can be kept at room temperature for a day or two.

Preparing corn husks for tamales is a simple but essential step. By following these steps, you'll have the perfect base for delicious, authentic tamales.

How to assemble the tamales

To assemble your tamales, start by preparing your corn husks. Soak them in hot water until they become soft and pliable.

Next, spread your masa dough onto the corn husks. The dough should be about 1/4 inch thick, and you should not be able to see the corn husk through the dough. Leave about 1/2 inch of space at the bottom and top of the corn husk, and about 1 inch on the sides.

Now, it's time to add your filling. You can use a variety of fillings, such as chicken, beef, pork, vegetables, cheese, or even fruits for dessert tamales. Place a spoonful of your chosen filling in the centre of the masa.

Then, it's time to fold and seal the tamales. First, fold the sides of the corn husk over the filling, joining the edges of the masa. If needed, add more dough to ensure that no filling is peeking through. After that, fold all the edges of the corn husk into the centre.

Finally, place your assembled tamales into the bottom of your crockpot or slow cooker, with the seam side down. Repeat this process until your crockpot is full.

Frequently asked questions