Emilie Meyer
Tamales are a delicious Mexican dish that can be cooked in a pot. While the assembly process can be time-consuming, the cooking process is relatively straightforward. The key to cooking tamales in a pot is to steam them, either in a traditional tamale steamer or a regular pot with a vegetable steamer basket. The pot should be filled with water, and the tamales should be placed upright in the pot or steamer. The cooking time can vary depending on the size of the tamales and the amount of filling, but generally, they should be steamed for at least 45 minutes to an hour.
Characteristics and Values Table for Cooking Tamales in a Pot
| Characteristics | Values |
|---|---|
| Pot type | A tamale pot, electric pressure cooker, large pot, vegetable steamer basket, stock pot, medium pot |
| Water level | Enough to reach the bottom of the basket or rack, not touching the tamales |
| Heat level | Medium-high to high until water boils, then reduce to medium-low |
| Cooking time | 30-45 minutes under pressure, 15-20 minutes natural pressure release, 10-15 minutes to cool |
| Serving | Unwrap and serve with red chile sauce, cilantro, and cojito cheese |
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What You'll Learn
Filling and assembling the tamales
Filling and assembling tamales can be a laborious process, so it's a good idea to prepare the fillings and masa beforehand. You can then invite some friends over to help with the assembly, making it a fun, interactive dinner party.
To fill and assemble your tamales, you'll first need to decide on your filling. Popular options include braised beef, green chile chicken, red chile pork, and cheese. You can also use sweet fillings or banana leaf tamales. Once you've prepared your filling, it's time to fill the corn husks. Spread masa dough onto the corn husks, then add your desired filling. You can either fold the tamales like a package and tie them with a string or piece of corn husk, or you can simply use the corn husks to tie your tamales into little bundles. If you're using an Instant Pot, you may need to trim your corn husks down to ensure they're no longer than 5 inches. This will ensure the lid of the Instant Pot can close.
If you're using a traditional steamer pot, you'll want to fill the pot with water up to the steamer insert. Place the steamer insert inside the pot and line the bottom with corn husks. If you're using an Instant Pot, simply fill the pot with 1 cup of water. You can also use a pressure cooker or a regular pot with a vegetable steamer basket. If using a pressure cooker or regular pot, pour in enough water so that it reaches the bottom of the basket or rack. Place the hydrated corn husks on the basket or rack, then place your raw or frozen tamales on top, being careful not to overcrowd them. Cover the tamales with more corn husks or aluminium foil, then place the lid on the pot, ensuring a tight seal.
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Preparing the pot and steamer
Choosing the Right Pot
You can use a traditional Mexican tamale steamer (tamalera) or a regular stock pot for steaming tamales. Tamaleras are available at most Mexican grocery stores, but a large pot or an electric pressure cooker will also work. If using a pressure cooker, you can use the provided steaming rack or a metal vegetable steamer basket.
Adding Water
Fill the bottom of the tamale steamer pot or pressure cooker with water. The water level should reach just below the steamer insert or basket. If using a pot, you can add water directly to the bottom or use a steaming rack/basket to hold the water. It is recommended to heat the water in a separate pot to boiling before adding it to the tamale pot.
Preparing the Corn Husks
Line the bottom of the pot or the steaming rack/basket with corn husks. These corn husks should be the ones that are too small for wrapping the tamales. This layer of corn husks creates a barrier between the tamales and the direct steam, preventing them from getting too moist.
Arranging the Tamales
Once the pot is producing lots of steam, it's time to add the tamales. Place the tamales vertically in the steamer or pot, with the open side facing up. If using a pressure cooker or pot without a steamer insert, stand the tamales upright and arrange them carefully. You can use corn husks to tie the tamales into little bundles, but it's not necessary if they're standing upright. Make sure the tamales are no taller than 5 inches to fit the lid.
Covering the Pot
Cover the top of the pot with a lid to trap the steam inside. If using aluminum foil, poke a small hole in it before placing the lid on top. This step helps to regulate the moisture inside the pot.
Now that your pot and steamer are prepared, you can begin the cooking process. Remember to check your tamales periodically to ensure they're cooked through.
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Cooking time and pressure release
The cooking time for tamales in a pot depends on various factors, including the thickness of the masa, the filling, how compactly they are stuffed in the pot, the cooking method, the water level, and the amount of steam. It is recommended to check the tamales after the first hour and then every half hour after that. Overcooking tamales can make them dry, so it is important not to let them steam for too long.
When using a regular pot, fill the pot with enough water so that it reaches the bottom of the steamer basket or rack. Bring the water to a boil, and then turn the heat down to low or medium-low to maintain a consistent simmer. Cover the pot with a tight-fitting lid to prevent steam from escaping. Steam the tamales for at least 45 minutes to 1 hour and 15 minutes, depending on their size and filling. Check the tamales after the initial steaming time by removing one and testing if the corn husk easily pulls away from the masa without sticking. If the tamales are not ready, continue steaming and check again after 30 minutes.
When using an electric pressure cooker or Instant Pot, the cooking time can be reduced significantly. First, ensure that the tamales are no longer than 5 inches to fit in the pot. Place the tamales upright in the pot, stacking them in concentric circles to allow steam circulation. Close the lid, seal the steam valve, and set the pressure cooker to high pressure. Cook for 15 to 30 minutes, depending on the recipe and your preference for a shorter or longer cooking time. After cooking, allow the pressure to release naturally for at least 15 to 20 minutes before performing a quick release if needed.
After pressure cooking, carefully open the lid and transfer the tamales to a serving platter. Let them cool for 10 to 15 minutes before serving. If serving later, let the tamales cool completely, then refrigerate or freeze.
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Resting and serving
Once the tamales are cooked, remove them from the pot and place them on a platter. Cover them with a clean kitchen towel and let them rest for 10 to 30 minutes. This allows the tamales to finish cooking and prevents them from drying out. They will still be hot when served.
After resting, the tamales are ready to be served. You can serve them as they are or with additional toppings such as red chile sauce, cilantro, and cojito cheese. If you have any leftover tamales, let them cool completely before refrigerating or freezing them for later consumption.
If you are using an Instant Pot, you can also cook the fillings in the same pot before assembling the tamales. This saves time and reduces the number of dishes used.
Tamales can be served as a main course or as a side dish. They are often served with salsa, guacamole, or other Mexican sides.
It is important to note that tamales should not be overcooked. If they are cooked for too long, they may become dry and hard. The cooking time may vary depending on factors such as the thickness of the masa, the filling used, and the cooking method. Therefore, it is recommended to check the tamales periodically during the cooking process to ensure they are cooked perfectly.
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Storing and reheating
Tamales are a classic dish enjoyed on various occasions, from family celebrations to birthday parties and social gatherings. Preparing a large batch at once is a good idea, considering the labour-intensive process of making tamales. Therefore, storing them properly is essential so that your hard work doesn't go to waste.
Storing
After cooking the tamales, let them cool completely before storing them. Wrap them individually in aluminium foil or wax paper to prevent them from drying out or absorbing odours from the refrigerator. Then, place them in an airtight container or a ziplock bag to protect them from moisture and air. If you plan to keep your tamales for a more extended period, freezing is a good option. When storing in the freezer, keep them in their husk or leaves, and add another layer of protection, such as heavy-duty, zip-top plastic bags. You can also put paper towels on either side of the bag to help with moisture.
Reheating
Steaming is the best way to reheat tamales and retain their original flavour and texture. Fill your steamer with water and turn the heat to medium. Keep the tamales in their husk and steam for 15 to 20 minutes, adding an extra 10 minutes if they are frozen. You can also reheat tamales in the oven. Preheat your oven to 425°F and wrap each tamale tightly in a few layers of aluminium foil, removing any air. Put them in the oven for 20 minutes, turning them over halfway through. Another option is to use an Instant Pot or pressure cooker. Dampen your tamales and place them in the Instant Pot when it is heated to high. Ensure they are spaced apart, and let them warm for about 10 minutes. If you are in a hurry, you can use the microwave. Wrap each tamale in a damp paper towel and arrange them on a microwave-safe plate with space between them. Heat for one to two minutes, or in 30-second intervals, flipping them occasionally. For frozen tamales, let them thaw in the refrigerator overnight or for a few hours before reheating.
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Frequently asked questions
The cooking time depends on various factors, such as the thickness of the masa, the filling, the compactness of the pot, and the cooking method. On average, tamales take about 45 minutes to an hour to cook, but they can take up to two hours or even three hours in some cases.
You can use a traditional Mexican tamale steamer, also known as a tamalera, or a regular stock pot or medium pot. If you're using an electric pressure cooker, such as an Instant Pot, you can place a vegetable steaming basket or rack inside to hold the tamales.
Fill the pot with water and bring it to a boil. If you're using a tamalera, the water level should reach the steamer insert. Place the tamales upright in the pot, stacking them in concentric circles to allow steam to circulate. Cover the pot and steam for 45 minutes to an hour and a half, checking the tamales periodically. They're ready when the corn husks pull away from the masa without sticking.
