Cody Casey
Tamales are a beloved Mexican dish, often shared during the holidays and at large family gatherings. They are a labourous dish to make from scratch, but your crock pot can help simplify the process. This guide will show you how to cook frozen tamales in a crock pot, as well as provide some tips for preparing the dish from scratch.
How to cook frozen tamales in a crock pot
| Characteristics | Values |
|---|---|
| Type of cookware | Crock pot/slow cooker |
| Ingredients | Frozen tamales, chili con carne, onions, crushed corn chips, cheese, olive oil, beef chuck roast, salt, black pepper, green chiles, chili powder, garlic powder, hot sauce, water, beef bouillon cube |
| Recipe | Spread chili con carne on the crock pot, layer tamales over it, sprinkle onions, scatter crushed chips, and spread cheese over the top. Cover and cook on low for 4 hours. |
| Reheating | Place a rack in the slow cooker, add water, place a bowl or foil in the center, lean tamales against it, and fill spaces with corn husks or foil. |
| Time | 4 hours on low heat |
| Tips | For reheating frozen tamales, add 20-30 minutes to the cooking time. To test if the tamales are done, remove one, let it cool, and check if the husk comes away from the masa easily. |
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What You'll Learn
Using a slow cooker to steam frozen tamales
Preparing the Slow Cooker:
Start by preparing your slow cooker or crock pot. Place a rack inside the slow cooker. If your crock pot doesn't come with a rack, you can use a steaming rack, a colander, or a steamer basket with legs. Add water to the slow cooker, ensuring that the water level reaches just below the surface of the rack. This water will create the steam needed to cook the tamales.
Arranging the Tamales:
Place an overturned small bowl or a large ball of tin foil in the center of the slow cooker. This will serve as a support for the tamales. Lean the frozen tamales against the bowl or foil, ensuring that their open ends are facing up. If there are any gaps or spaces, fill them with extra corn husks or aluminum foil to prevent the tamales from falling over.
Cooking the Tamales:
Cover the slow cooker with its lid. If desired, place a dishtowel under the lid to absorb any water condensation. Turn on your slow cooker and set it to low heat. The cooking time may vary depending on the number of tamales and the specific slow cooker model, but a good rule of thumb is to cook them for around 4 hours on low heat. Check your tamales periodically to ensure they are cooking evenly and to monitor the water level, adding more water if necessary.
Testing for Doneness:
To check if your tamales are done, remove one tamale and let it cool for a few minutes. Then, try to remove the husk. If the masa comes away easily from the husk, your tamales are ready. If the masa sticks to the husk, they need more cooking time.
Resting and Serving:
Once the tamales are cooked, turn off the heat and remove the lid. Let the tamales rest in the slow cooker for about 10 minutes before serving. For the best texture, you can even let them cool completely and then reheat them before serving. Enjoy your soft and flavorful tamales!
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Reheating frozen tamales in the microwave
The microwave is a convenient option for reheating frozen tamales, especially when you're short on time or only need to warm up one or two. Here is a step-by-step guide to doing it successfully:
Prepare the tamales:
Always reheat tamales in their corn husk or banana leaf wrapping. Do not unwrap them before reheating. The wrapping helps retain moisture and prevents the tamales from drying out.
Use a microwave-safe plate:
Place the tamales in a single layer on a microwave-safe plate. Make sure they are not overcrowded on the plate.
Cover with a damp paper towel:
Cover the tamales with a damp (not soaking wet) paper towel. This helps create a moist environment, which is crucial to preventing the tamales from drying out.
Loosely cover with plastic wrap:
After placing the damp paper towel, loosely cover the plate with plastic wrap. This will help trap the moisture and prevent it from escaping, ensuring the tamales stay nice and moist.
Heat in short intervals:
Do not try to heat the tamales all at once, as this can lead to uneven heating and overcooking. Instead, heat them in short intervals of 30 seconds at a time until they are hot. Cold tamales should take no more than 1-2 minutes, while frozen tamales will likely need 3-4 minutes.
Check the temperature:
To ensure the tamales are thoroughly reheated, use an instant-read thermometer to check the internal temperature. The ideal temperature in the centre of the tamale is 160°F.
Adjust moisture as needed:
If the tamales turn out soggy, you can put them in the oven, unwrapped, for a few minutes to achieve the desired dryness.
Advantages of this method:
Microwaving frozen tamales is a quick and easy method, especially for reheating small batches. It requires minimal cleanup and can be a good "set it and forget it" option when preparing for a party or gathering.
Disadvantage:
The main downside of microwaving tamales is that they tend to be on the dry side, even with the use of a damp paper towel and plastic wrap. This method may not yield the same moist, fluffy texture you would get with other reheating methods.
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Cooking frozen tamales with chilli con carne
Ingredients:
- Frozen tamales
- Chilli con carne (canned or homemade)
- Corn chips, crushed
- Onions, chopped
- Cheese, shredded (optional: Mexican blend for extra spice)
Method:
- Prepare your crock pot by spreading a layer of chilli con carne on the bottom. You can use store-bought cans or prepare it from scratch. If making your own, brown some minced beef in vegetable oil using the crock pot's BROWN/SEAR function. Then, add onions and garlic, and stir until softened. Finally, add the browned beef and other ingredients of your choice, such as beans, and secure the lid.
- Layer the frozen tamales over the chilli con carne. There is no need to defrost the tamales beforehand, making this a convenient option for a last-minute meal.
- Sprinkle chopped onions over the tamales. Onions add a depth of flavor and a subtle sweetness to the dish.
- Scatter crushed corn chips over the onions. The corn chips will absorb some of the moisture and provide a satisfying crunch to your meal.
- Optionally, spread shredded cheese over the top. Cheese will melt and blend all the flavors together, adding a creamy texture and extra flavor.
- Cover the crock pot and cook on low heat for approximately 4 hours. This slow cooking method ensures that all the flavors meld together, and the tamales are heated through.
Tips:
- For a gluten-free option, ensure your tamales are made with corn flour or almond flour instead of wheat flour.
- If you prefer spicy food, use crushed nacho chips instead of corn chips and add a Mexican cheese blend.
- To reheat leftovers, wrap the tamales in a damp paper towel and microwave them for 15-30 seconds.
Enjoy your delicious crock pot creation!
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Preparing the crock pot for cooking
To prepare your crock pot for cooking frozen tamales, first, spread a layer of chili con carne at the bottom of the pot. You can also add chopped onions, green chillies, chilli powder, garlic powder, and hot sauce to taste. Next, add water to the crock pot. The water level should be high enough to cover about one-third of the ingredients.
If you are cooking the tamales with meat, place a seasoned beef chuck roast in the crock pot. You can season the meat with salt and black pepper on both sides and sear it in a skillet with olive oil to lock in the flavor.
Place a rack in the crock pot. If your crock pot does not have a rack, you can use a colander or steamer basket with legs. Add water until it reaches just below the surface of the rack. Place an overturned small bowl or a large ball of tin foil in the center of the crock pot.
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Seasoning the meat
Firstly, choose the right meat for your tamales. Pork and chicken are popular choices, but you can also use beef or smoked chicken. Cut the meat into fist-sized chunks and place them in a pan. Cover the meat with water and boil until tender. For pork, this usually takes about 2 hours. After boiling, remove the meat from the broth and let it cool. Be sure to save the broth, as you will need it later for the masa.
Once the meat is cool enough to handle, shred it with your fingers, removing and discarding any fat as you go. You can also use a food processor to shred the meat. To enhance the flavour of your tamales, let the shredded meat sit in the spices and broth for a while. This step will make a significant difference in the taste of your tamales.
Now it's time to season the meat. You can use store-bought tamale meat seasoning or create your own blend. A simple seasoning mix might include paprika, garlic powder, and salt. You can also add chilli powder or dried chillies for a spicier kick. Don't be afraid to experiment with different spices to find your perfect blend.
When seasoning the meat, use your hands to ensure the spices are evenly distributed. You can let the meat marinate at room temperature for an hour, or for a more intense flavour, wrap it in plastic and refrigerate for up to a day. Remember to remove the meat from the fridge about an hour before cooking to bring it back to room temperature.
Finally, when you're ready to assemble your tamales, mix the seasoned meat with the masa. Ensure the spices are thoroughly incorporated into the masa, and be careful not to leave any clumps of spices. Now your meat is ready to be used in your crockpot tamales!
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Frequently asked questions
To cook frozen tamales in a crock pot, first spread a can of chili con carne over the bottom of the crock pot. Then, lay the tamales over the chili, sprinkle in some onions, scatter crushed corn chips over the onions, and spread cheese over the top. Cover and cook on low for 4 hours.
Frozen tamales take around 4 hours to cook in a crock pot.
You can use a variety of ingredients to cook frozen tamales in a crock pot, including chili con carne, onions, corn chips, cheese, beef, chicken, and pork.
