Steaming Tamales: No Steamer, No Problem!

Tamales are a delicious Mexican delicacy that can be cooked in a variety of ways, even without a steamer. The traditional method involves steaming them in a pot called a 'tamalera', but if you don't have one, there are several easy alternatives to try. One option is to use a vegetable steamer basket inside a regular pot, ensuring the water level is below the basket. You can also use a metal strainer or colander, suspending it over a pot of boiling water. Another hack is to use scrunched-up aluminium foil balls with a heat-proof plate placed on top, then adding water and arranging the tamales on the plate. If you're looking for a quicker option, you can try pan-frying or deep-frying your tamales for a crispy texture.

Use a pressure cooker or instant pot

If you don't have a traditional steamer, you can still cook tamales using a pressure cooker or an instant pot. Here's a step-by-step guide:

Using a Pressure Cooker:

• Put 2 cups (473 ml) of water and a steamer basket into your pressure cooker.
• Place the tamales vertically in the steamer basket inside the pressure cooker. Ensure the folded ends of the tamales are facing down, while the open end faces up.
• Close the lid of the pressure cooker and lock it shut.
• Turn the heat to high until the pot reaches full pressure.
• Reduce the pressure to a minimum and cook the tamales for 15 to 20 minutes.
• Turn off the heat and let the pressure release naturally for about 10 minutes.
• Open the pressure cooker, and check if the tamales are done by peeling back the husk. The dough should come away easily from the husk when they are ready. If not, steam for a few more minutes.

Using an Instant Pot:

• Pour 1 cup (240 ml) of water into the inner pot of your instant pot.
• Place a steamer basket or rack inside the pot, ensuring it is raised enough so that the water does not pass through the basket.
• Arrange the tamales vertically in the instant pot, with the folded ends at the bottom and the open end facing up.
• Cover the instant pot with the lid and seal it shut.
• Set the instant pot to manual mode, high pressure, and timer to 20 minutes.
• Once the timer goes off, allow the pressure to release naturally before opening the lid.
• Check if the tamales are done by seeing if the dough pulls away from the husk easily. If not, steam for another 3 minutes.

Make a DIY steamer using a metal strainer

If you don't have a steamer, you can still cook tamales by making a DIY steamer using a metal strainer. Here's how:

First, you'll need a large pot with a lid and a metal strainer or colander that can be suspended over boiling water. The strainer should have a lip or handle that allows you to hang it over the pot. Place the pot on the stove and pour in enough water so that it reaches just below the bottom of the strainer.

Next, arrange your tamales in the strainer. You can place them lying down or standing up, but make sure they are not overcrowded. If you arrange them standing up, ensure the open end of the tamale is facing upwards.

Once your tamales are arranged, cover the pot with a lid. The lid may not fit snugly due to the strainer, so you may need to allow for extra cooking time. Turn the heat to high and wait for the water to come to a boil. Then, reduce the heat to medium so that the water bubbles gently.

Remember to keep an eye on the water level and add more water as needed to ensure it doesn't boil dry. Steam your tamales for 30 minutes to an hour, depending on whether your tamales are fully cooked or not. If your tamales are fully cooked, 15 to 30 minutes of steaming should be sufficient.

To check if your tamales are done, remove one tamale from the pot and let it cool for a minute. Peel away the husk—if the dough pulls away easily from the husk, your tamales are ready to be served!

Steam tamales in a roasting pan

If you don't have a steamer, you can still steam tamales in a roasting pan. Here's a step-by-step guide:

Firstly, you'll need to create a makeshift steaming rack. To do this, tear off three equal-sized pieces of aluminium foil and shape them into balls, roughly the size of your fist. Place these balls into the bottom of your roasting pan, arranging them in a triangle shape to support the weight of a plate.

Next, place a heat-proof plate directly onto the aluminium balls. The plate should be stable and not wobble or tilt to one side. Pour enough water into the pan so that it comes just below the plate. Be careful not to get water onto the plate, as this will make your tamales soggy during cooking.

Now, it's time to arrange your tamales. Place them vertically on the plate, ensuring they are packed tightly together and standing upright. If you have a smaller number of tamales, you can lay them flat on the plate, but make sure the open end of the tamale is facing upwards and away from the water.

Cover the pan with a lid or foil and place it on the stove. Turn the heat to medium-high and wait for the water to start steaming. Once you see steam escaping from the side of the lid, reduce the heat to medium. Remember to keep the lid on to trap the steam inside.

To ensure your tamales cook evenly, pour in hot water every 15 to 20 minutes to maintain the steam level. Steam your tamales for around an hour, or until the dough pulls away from the husks.

Finally, remove the tamales from the pan when the husk peels away easily. Wear oven mitts and carefully lift the plate out of the pan. Set the plate on a cooling rack and allow the tamales to cool for a few minutes before serving.

And that's it! You've successfully steamed tamales in a roasting pan without a steamer. Enjoy your delicious homemade tamales!

Deep fry your tamales

Deep-fried tamales are a delicious alternative to the traditional steaming method. This method is not often used, but it is a great way to make a unique, tasty treat. The process is simple and can be done in your own kitchen.

First, prepare your tamales as you usually would. Before frying, remove the tamales from their corn husks or banana leaves. You can add an extra layer of flavour by dredging the tamales in a light coating of seasoned flour. Seasonings such as garlic powder, cumin, or chili powder are a great addition to the flour.

Next, heat your oil. It is recommended to use vegetable or canola oil as they have high smoke points. Heat the oil in a deep fryer, wok, or Dutch oven to 350 degrees Fahrenheit. It is important that the oil is hot enough, otherwise, your tamales will be soggy.

Once the oil is hot, carefully place the tamales in the oil, making sure they are completely submerged. Fry the tamales until they turn a golden brown colour and the exterior becomes crispy. This should take around 2-3 minutes. If you are frying in an open wok or pot, place a sheet of parchment paper over the oil to prevent the tamale filling from exploding out.

Finally, remove the tamales from the oil with tongs and place them on a paper towel to drain the excess oil. Allow them to cool slightly before serving.

Deep-fried tamales can be served as a fun finger food at parties. They can be paired with dips such as salsa or ranch dressing for a delicious, crispy treat.

Pan-fry tamales in oil

Pan-frying tamales is a great way to cook or reheat them without a steamer, giving them a crispy texture that's different from the traditional soft, doughy exterior.

To pan-fry tamales, start by removing the husks and adding oil to a pan. You'll need enough oil to coat the bottom of the pan and come up slightly. Corn, vegetable, or olive oil are good choices, as they have high smoke points. Heat the oil over medium-low to medium heat, depending on the type of oil and how crispy you like your tamales.

Once the oil is hot, add the tamales to the pan. Fry them until they are browned on each side, turning them halfway through to ensure an even crust. This should take around 5 minutes. If you're frying multiple batches, keep the first batch warm in the oven while frying the rest.

When the tamales are nicely browned and crispy, remove them from the oil and drain them on paper towels to absorb any excess oil. Serve them hot, and enjoy the delicious crispy texture!

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