Steaming Tamales: The Ultimate Guide To Perfection

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. Steaming tamales is a delicate process that requires attention to detail to ensure they are cooked through without falling apart. The key to successful steaming is to ensure that the tamales are not immersed in water, as this will make the masa mushy. Instead, the tamales should be placed in a steamer basket or on a plate above the water, with the open side facing up. The water should be kept at a boil, and the tamales should be steamed for around 60 minutes. It is important to monitor the water level and add more as needed to prevent the steamer from running dry.

How to steam tamales using a plate and aluminium foil

Tamales are a traditional Mexican dish that can be cooked in a few different ways. While the stovetop method is the most traditional, you can also use an Instant Pot, an oven, or a steamer. Here is a guide on how to steam tamales using a plate and aluminium foil.

First, scrunch aluminium foil into balls of around 2 inches (5.1 cm) in diameter. You'll want to make three balls of similar size and shape so that your plate can balance on them easily. Next, place these balls into your chosen pot and arrange them into a triangle shape. Choose a pot that is large enough to fit a plate, with a lid, and has room for water at the bottom.

Now, balance a heat-proof plate on top of the aluminium foil balls. The plate should have at least a 1-inch (2.5 cm) gap from the edge of the pot to allow room for water. Adjust the plate until it sits evenly over the foil balls. Make sure your plate is heat-proof so that it doesn't crack or melt when the water boils. Ceramic or thick glass plates are good options.

Pour water into the pot, filling it to about 1 inch (2.5 cm) below the plate. Be careful not to pour water up to the plate's level, as this can cause the tamales to get wet when the water boils.

At this point, you can spread your tamales across the plate with the open side facing up. If you are cooking a large number of tamales, you can layer them on top of each other. Just make sure the plate is balanced and stable before adding the tamales so that they don't accidentally tip into the water.

Now, place the pot on the stove and turn the heat to medium. Bring the water to a boil and then reduce the heat to low. Cover the pot with its lid to trap the moisture and heat, helping to steam the tamales. Let the tamales steam for about an hour. Remember to check the pot occasionally to ensure there is still water, and add more if needed.

Finally, use metal tongs to remove the tamales from the pot and let them cool for a few minutes before serving. Enjoy your freshly steamed tamales!

How to steam tamales using a steamer

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. Here is a step-by-step guide on how to steam tamales using a steamer:

Step 1: Prepare the Steamer

Fill the bottom of a large pot or steamer with 2-3 inches of water. Ensure that you have a lid for the pot, as this is crucial for the steaming process. Place a steamer basket or rack inside the pot. If you don't have a steamer basket, you can create a makeshift steamer by using a heat-proof plate and aluminium foil.

Step 2: Prepare the Tamales

If you are making your own tamales, the process will involve prepping corn husks, making the filling, preparing the masa, and assembling the tamales. However, if you are using store-bought tamales, ensure they are labelled as "uncooked" and not "cooked". Uncooked tamales will have raw masa, but the fillings will be cooked.

Step 3: Arrange the Tamales in the Steamer

Place the tamales upright in the steamer, with the open side facing up. Pack them closely together to help them stay in position. If using a plate and foil setup, spread the tamales out on the plate, ensuring it is balanced. You can layer them if you have a large quantity.

Step 4: Steam the Tamales

Bring the water to a boil, then reduce the heat to a simmer. Cover the pot with the lid and let the tamales steam. The steaming time will vary depending on the method and the number of tamales you are cooking. For a pot steamer, steam for 60-75 minutes. For a plate and foil setup, steam for about an hour.

Step 5: Check for Doneness

After the recommended steaming time, remove one tamale and check if the dough sticks to the husk. If the masa pulls away from the husk easily, the tamales are cooked. If not, continue steaming in 10-minute intervals and check again.

Step 6: Let the Tamales Cool

Once the tamales are cooked, remove them from the steamer and let them cool for about 5-10 minutes before serving. This allows the masa to set and firm up a bit, ensuring the perfect texture.

Tips and Troubleshooting:

• Ensure that the water in the steamer does not come into direct contact with the tamales, as this will make the masa mushy.
• Keep an eye on the water level and replenish it as needed.
• If your tamales are falling apart or leaking, your masa might be too wet. Letting them cool before removing them from the steamer can help the masa set.
• For even cooking, spread the tamales evenly across the steamer and avoid steaming more than two layers at a time.

How to prepare your tamales for steaming

Preparing your tamales for steaming is a crucial step in the cooking process. Here is a detailed guide on how to do it:

Firstly, it is important to ensure that you have properly prepared your tamales before placing them in the steamer. This includes steps such as soaking the corn husks in hot water until they are soft, preparing your chosen filling, and making the masa dough by beating in the fat (lard, butter, oil, or shortening) until light and fluffy, then adding the dry ingredients and liquid until a spreadable consistency is achieved. Once you have these components ready, you can assemble your tamales by spreading the masa on the corn husk, adding your filling, and folding and sealing the tamales.

When you are ready to steam your tamales, follow these steps:

Set up your steamer by filling the bottom with water:

• For a stovetop steamer, fill the bottom of a large pot with 2-3 inches of water.
• If using a steamer basket, add water below the steam basket, ensuring it doesn't touch the tamales directly as this can make the masa mushy.

Heat the water:

• Turn the heat to high and wait for the water to start boiling.
• Once boiling, adjust the heat to medium to maintain a steady boil.

Arrange the tamales in the steamer:

• Place the tamales upright in the steamer, with the open side facing up.
• Pack them closely together to help them stay in position.
• If using a steamer basket, you can arrange them around the steamer.

Cover and steam the tamales:

• Lay a towel or extra corn husks over the top of the tamales before sealing the pot with a lid.
• For stovetop steaming, cook the tamales for 60-75 minutes.
• For steamer baskets, steam for 45-60 minutes.
• Ensure that you keep an eye on the water level and add more as needed to prevent evaporation.

Test the tamales for doneness:

• After cooking, remove one tamale and check if the dough sticks to the husk.
• If the masa pulls away from the husk easily, the tamales are cooked through.

Allow the tamales to cool:

Let the steamed tamales sit for 10 minutes before serving. This helps the tamales firm up slightly and enhances their texture.

Remember, it is important to follow food safety guidelines and ensure that your tamales are cooked thoroughly before serving. Enjoy your delicious, homemade tamales!

How to tell when your tamales are cooked

Knowing when your tamales are cooked can be a little tricky. The colour of the dough and filling may get a little darker, but the cooked masa will seem soft and uncooked if you touch it while it's still hot.

The best way to tell if your tamales are cooked is to take one out of the pot and let it cool for about three minutes. If you try to remove the husk before the three minutes are up, the masa will stick to it and you will think it's undercooked. If the masa sticks after three minutes, it's not ready. Cook for another five minutes, then try again. If the husk is easily removed, your tamales are fully cooked!

Another way to tell if your tamales are cooked is to check if the corn husk has changed from white to an off-yellow colour, and that the corn flour is not mushy. The internal temperature should be 165°F. You can also cut one open and check if the masa is firm.

How to store and reheat your tamales

Tamales are best eaten fresh, but they can be frozen or kept in the refrigerator for two to three days. If you want to store your cooked tamales, place them in the fridge for up to one week or in the freezer for a couple of months.

When it comes to reheating tamales, there are several methods you can use, depending on your kitchen setup and personal preference. Here are some common ways to reheat your tamales:

Using a Steamer

The gold standard of reheating tamales, steaming helps tamales retain their original flavour and texture. To reheat tamales in a steamer, fill your steamer with water and turn the heat to medium. Keep your tamales in their husks and steam for 15 to 20 minutes, adding an extra 10 minutes if starting from frozen. For frozen tamales, the process will take closer to 30 minutes, and about 10 minutes less for refrigerated tamales.

Using an Oven

A reliable alternative to steaming, reheating tamales in the oven is a simple and quick method. Preheat your oven to 425°F and wrap each tamale tightly in a few layers of aluminum foil, removing any air. Then, put them in the oven for 20 minutes, turning them over at the halfway mark.

Using an Instant Pot

The Instant Pot is a great option for those who want a delicious meal without the fuss of monitoring the heating process. Once your Instant Pot is heated to high, dampen your tamales and let them warm for about 10 minutes. Make sure they are spaced apart so that they cook evenly. For frozen tamales, add around 10 minutes to the overall cooking time.

Using a Microwave

When you're craving tamales, the microwave is your best bet for a quick fix. The secret to the perfect microwaved tamale is to wrap each one in a damp paper towel. Arrange them on a microwave-safe plate with space between them. Heat the tamales for one to two minutes. While this method is quick, it can also dry out the tamales more than other methods.

Using a Stove

Reheating tamales on the stove will give them a crispy exterior while keeping the interior soft and warm. Warm a non-stick pan over medium heat and add a teaspoon of olive oil. Remove the tamales from their husks and place them in the pan. Cover with a lid and cook for about 10 minutes, flipping them every 2 to 3 minutes to ensure even cooking.

Frequently asked questions