Steaming Tamales: How Long Should You Cook Them?

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, but steaming is the most common and effective method to achieve the best results. The process of steaming tamales involves using a steamer, a pot with a steamer basket, a pressure cooker, an instant pot, a slow cooker, a rice cooker, or even an oven. The key to successful steaming is to ensure that the tamales are not in direct contact with water, as this will result in soggy and unpleasant tamales.

The time required to steam tamales varies depending on the method and the number of tamales being cooked. For example, steaming tamales in a steamer or a pot with a steamer basket typically takes around 60 to 90 minutes. It's important to monitor the water level and refill it every 20 to 30 minutes to ensure efficient steaming. Additionally, the doneness of tamales should be checked to ensure they are fully cooked. This can be done by observing the colour of the corn husk, feeling the texture of the masa dough, and checking if the husk peels off easily.

In conclusion, steaming tamales is an essential technique to master for cooking this delicious and traditional Mexican dish. By following the steps outlined above and paying attention to timing and details, anyone can create tasty and perfectly steamed tamales.

How to steam tamales in a pot with a steamer basket

Tamales are a traditional Mexican dish that can be cooked in a few different ways, but steaming is the best method to achieve the authentic taste and texture. Here's a step-by-step guide on how to steam tamales in a pot with a steamer basket:

Preparing the Pot and Steamer Basket:

• Fill a large pot with enough water to reach slightly below the bottom of the steamer basket. The water level should be about one inch below the basket to ensure the tamales don't come into direct contact with the water.
• Place the steamer basket inside the pot.

Preparing the Tamales:

• If using dried corn husks, soak them in warm water for at least 30 minutes to soften them. Fresh corn husks or banana leaves can also be used as wrappings.
• Prepare the tamale dough (masa) by mixing nixtamalized corn (corn soaked in an alkaline solution), lard or vegetable shortening, broth, and baking powder.
• For the filling, you can use a variety of ingredients such as shredded meat (pork, chicken, or beef), cheeses (queso fresco or Oaxaca cheese), or vegetables (poblano peppers, potatoes, mushrooms, or corn).
• Spread the masa onto the corn husk or banana leaf, leaving about a 1/4-inch thick layer.
• Add your desired filling to the center of the masa.
• Fold the sides of the husk over the filling and roll it up tightly. You can secure the ends with a strip of soaked corn husk or leave them open, depending on your preference.

Steaming the Tamales:

• Stand the tamales upright in the steamer basket with the open end up. This position helps ensure that no water gets into the tamales.
• Place the pot on the stove and turn the heat to high to bring the water to a boil.
• Once the water is boiling, reduce the heat to medium. You want to maintain a gentle simmer throughout the cooking process.
• Cover the pot with a lid to trap the steam inside.
• Check the water level regularly (every 20-30 minutes) and add more boiling water if needed. Ensure that the water level stays just below the steamer basket.
• Steam the tamales for 60 to 90 minutes. The cooking time may vary depending on the thickness of the masa and the number of tamales you're cooking.

Checking for Doneness:

• After steaming for about an hour, carefully remove one tamale from the pot using tongs or a large spoon as they will be hot.
• Allow the tamale to cool for a few minutes. This helps the masa firm up further.
• Unwrap the tamale and check the consistency of the masa. It should be firm but not hard, and it should easily pull away from the husk. If the masa is still sticky or doughy, return the tamale to the steamer for an additional 10-15 minutes.

Tips for Perfect Tamales:

• Always keep the tamales above the water level to prevent them from getting soggy.
• Avoid overcrowding the steamer basket. Leave enough space between each tamale to allow steam to circulate evenly.
• For large batches, consider using a larger pot or multiple pots to ensure even cooking.
• You can reheat tamales by steaming them for 15-20 minutes, or in the oven or microwave.

How to steam tamales in a pressure cooker or instant pot

Tamales are a traditional Mexican dish that can be cooked in a pressure cooker or instant pot. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Tamales

Before you start cooking, you need to prepare the tamales. This includes making the tamale shells and filling them with your chosen ingredients. If you are making the shells from scratch, you will need to soak corn husks for about 30 minutes until they soften. You will also need to prepare the masa dough, which can be done using a hand mixer, stand mixer, or by hand.

Once you have your shells and fillings ready, it's time to assemble the tamales. Place a heaping spoonful of masa in the middle of each corn husk and spread it into a thin layer, leaving the top third of the husk empty. Then, place your desired filling in the centre of the masa. Be careful not to overfill, as this can cause the tamales to overflow when closed.

Step 2: Prepare the Pressure Cooker or Instant Pot

Add water to the pressure cooker or instant pot, ensuring that the water level is just below the steamer basket or rack. Place the tamales vertically in the steamer basket or on the rack, with the open side facing up. It is important to leave some space between the tamales to allow for even cooking.

Step 3: Cook the Tamales

Close the lid of the pressure cooker or instant pot and set it to high pressure. The cooking time will depend on the size and make of your cooker, but a good starting point is to cook the tamales for about 20-30 minutes at high pressure. For stovetop pressure cookers, you may need to cook for a slightly shorter time, around 15 minutes.

Once the cooking time is up, release the pressure naturally for about 10 minutes before opening the lid. Check one of the tamales to see if it is done. The tamale should feel firm, and the husk should peel away easily. If it is not done, return it to the cooker and steam for an additional 5-10 minutes.

Step 4: Serve the Tamales

Once the tamales are cooked, remove them from the cooker and let them rest for a few minutes before serving. This will allow them to cool slightly and firm up. Tamales can be served on their own or with salsa, crema, guacamole, or fresh cilantro.

Tips for Success:

• It is important to strike a balance between undercooking and overcooking tamales. Overcooked tamales can become soggy and fall apart, while undercooked tamales may be tough and not fully cooked through.
• The cooking time may vary depending on the number of tamales you are cooking at once, so adjust the time accordingly.
• If you are reheating frozen tamales, you will need to steam them for a longer time, typically around 45-60 minutes.
• Always use at least one cup of water in your pressure cooker or instant pot to ensure proper pressurization.

How to steam tamales in a slow cooker or crockpot

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. While they may seem intimidating to make, the process is fairly simple and can even be done in a slow cooker or crockpot. Here's a step-by-step guide on how to steam tamales in a slow cooker or crockpot:

Preparing the Tamales:

Before you start steaming, it's important to prepare the tamales. This includes making the tamale shells and filling them. Here's a brief overview:

• Soak corn husks in water for about 30 minutes until they soften.
• Prepare your filling, such as meat and vegetables.
• Make the masa dough using a hand mixer, stand mixer, or by hand if you have enough time.
• Spread the masa dough on the softened corn husks, add your filling, and fold the ends down.

Steaming the Tamales in a Slow Cooker or Crockpot:

Now, let's get to the steaming process. Here's what you need to do:

• Place a rack or a steaming basket in your slow cooker or crockpot. If you don't have a rack, you can use a heat-resistant plate or a colander.
• Add water to the cooker until it reaches just below the surface of the rack or plate.
• Lean the tamales against the side of the cooker, with the open ends up. You can also place them vertically in the steaming basket if you have one.
• If needed, fill in any gaps with extra corn husks or aluminum foil to keep the tamales from falling over.
• Cover the cooker and turn it on. Set the temperature to high and let the tamales cook for about 3-6 hours.
• Check the tamales for doneness by removing one and letting it cool for a few minutes. The husk should come away easily from the masa when they are done.
• Once they're done, turn off the heat and let the tamales rest in the slow cooker for about 10 minutes before serving.

Tips for Steaming Tamales:

• Make sure the water doesn't run out during the steaming process. Add more water as needed.
• If desired, place a dish towel under the lid to absorb any condensation.
• You can also add a small bowl or a ball of tin foil in the center of the cooker to help prop up the tamales.
• For best results, let the tamales cool completely before serving or reheating.

Reheating Tamales in a Slow Cooker or Crockpot:

If you have leftover tamales, you can easily reheat them in your slow cooker or crockpot:

• Place a rack in the cooker and add water until it reaches just below the surface of the rack.
• Lay the tamales on the rack and cover the cooker.
• Reheat on high for about 1-2 hours or until the tamales reach an internal temperature of at least 165 degrees Fahrenheit.
• Lower the temperature to low or keep warm until you're ready to serve.

So, there you have it! A step-by-step guide on how to steam tamales in a slow cooker or crockpot. With these instructions, you'll be able to make perfect tamales at home and enjoy this delicious Mexican treat anytime you want.

How to steam tamales in a rice cooker

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. The process of steaming tamales involves cooking them above boiling water to ensure they are cooked through without becoming soggy. Here is a guide on how to steam tamales using a rice cooker:

Step 1: Prepare Your Rice Cooker

First, find a steamer basket that fits your rice cooker. If your rice cooker has a basket, that's perfect. Fill the rice cooker with water, leaving at least 2 inches of space between the water level and the bottom of the basket.

Step 2: Place Your Tamales in the Basket

Place your tamales in the basket with the open side facing upward. You can cover the tamales with corn husks if you like, for added flavour.

Step 3: Steam the Tamales

Steam the tamales for 60-90 minutes, refilling the water as needed. It's important to maintain the water level at least 2 inches below the basket to prevent the tamales from becoming soggy.

Step 4: Check for Doneness

After about 60 minutes, check if your tamales are cooked. They should be left to rest for about 15 minutes before serving. The tamales are ready when the masa (corn dough) is firm but not hard, and easily pulls away from the husk. If the masa is still sticky or doughy, return the tamales to the steamer for another 10-15 minutes.

Tips for Perfect Tamales:

• Prevent soggy tamales by ensuring the corn husks are completely drained and dried after soaking.
• Apply a thin and even layer of masa to the corn husks.
• Steam the tamales with space between each one to allow steam to circulate evenly.
• Check the water level regularly to ensure there is enough water for steaming, but not so much that it touches the tamales.

How to steam tamales in the oven

Tamales are a traditional Mexican dish that can be cooked in a variety of ways, including steaming. While steaming tamales in the oven is not the ideal method, it can be done if you don't have access to a steamer, pressure cooker, or stovetop. Here is a step-by-step guide on how to steam tamales in the oven:

Step 1: Preheat the Oven

Set your oven to the lowest possible temperature setting. This is important because you want to avoid drying out the tamales.

Step 2: Prepare Your Cooking Utensils

You will need two things for this step: a cooking utensil such as a Dutch oven or a casserole dish, and a steam rack that fits inside it. Place the steam rack inside the Dutch oven or casserole dish.

Step 3: Prepare the Tamales

Place the tamales horizontally on the steam rack, ensuring that the open end (where the filling is visible) faces upward. This will help prevent the filling from spilling out during cooking.

Step 4: Add Water

Before placing the cooking utensil in the oven, fill it with boiling water. Make sure the water level is below the steam rack so that it does not touch the tamales.

Step 5: Steam the Tamales

Place the tamales in the oven and steam them for 40-60 minutes. Keep the temperature low to prevent drying them out. Check on them periodically to ensure they are cooking evenly and adjust the temperature or cooking time as needed.

Step 6: Check for Doneness

After the recommended cooking time, carefully remove one tamale from the oven using tongs or a large spoon as they will be hot. Allow the tamale to cool for a few minutes, which will help the masa (corn dough) firm up. Then, unwrap the tamale and check the consistency of the masa. It should be firm but not hard, and it should easily pull away from the husk (the wrapping). If the masa is still sticky or doughy, return the tamale to the oven and continue steaming for another 10-15 minutes.

Tips for Steaming Tamales in the Oven:

• It is important to monitor the water level in the pot and add more boiling water as needed to ensure it doesn't run dry.
• Avoid overcrowding the tamales in the pot to allow for even steaming and prevent sogginess.
• If you are making a large batch of tamales, consider using multiple pots or a larger steaming pot to accommodate the quantity and ensure even cooking.
• You can also freeze some tamales for later consumption. Simply allow them to cool, place them in airtight bags or containers, and store them in the freezer for up to three months.

Frequently asked questions