Steam-Free Tamales: Cooking Frozen Tamales Without A Steamer

Tamales are a delicious Mexican delicacy that can be cooked without a steamer. While the traditional method involves steaming them in a tamalera, there are several alternative ways to cook them. One way is to use a pressure cooker with a metal vegetable steamer basket or the steam rack that usually comes with an Instant Pot. Another option is to use a regular stock pot or medium pot with a vegetable steamer basket. If you don't have a steamer basket, you can use aluminium foil with a heat-proof plate or a disposable pie pan with holes poked in the bottom. The key is to keep the tamales elevated above the water and prevent them from becoming too dry.

Using an electric pressure cooker

Day 1:

Soak the corn husks: Place dried corn husks in a large pot and cover them with water. Put a weight on top to keep them submerged and let them soak for several hours or overnight.

Prepare the filling: Add water, onion, garlic, chili powder, chipotle chili powder, salt, pepper, and cumin to the pressure cooker. Place the pork shoulder on top and seal the cooker. Cook on high pressure for about 75 minutes. Once done, shred the meat and strain the cooking liquid. Refrigerate both overnight.

Day 2:

Make the masa: Mix masa, shortening, oil, salt, and baking powder in a stand mixer. Gradually add the reserved cooking liquid and beat until the mixture is light, fluffy, and well combined.

Fill and wrap the tamales: Take two corn husks and lay them flat. Spread 1/4 cup of masa in the center of each husk, pressing it into a 4-inch square with a 2-3 inch border at the bottom. Add a heaping tablespoon of pork filling in the center of the masa. Fold the sides of the husks until they overlap, then wrap the husk around the dough and fold up the bottom to seal.

Steam the tamales: Place a steamer basket inside the pressure cooker and add 1-2 cups of water. Stand the tamales upright in the basket. Seal the cooker and cook on high pressure for about 20 minutes. Let the pressure release naturally for about 10 minutes, then finish with a quick release.

Your tamales are now ready to be enjoyed! You can also freeze any leftovers for later. Simply place the tamales flat on a baking sheet and freeze. Once frozen, transfer them to Ziploc bags. To reheat, place the frozen tamales in the steamer basket with a cup of water and cook on high pressure for about 5 minutes.

Using a vegetable steamer basket

If you don't have a steamer, you can use a vegetable steamer basket to cook your frozen tamales. Here's a step-by-step guide on how to do it:

Firstly, you'll need a large pot, a vegetable steamer basket, and a batch of frozen tamales. Place the vegetable steamer basket inside the pot and pour in enough water so that the water level is just below the bottom of the steamer basket.

Next, arrange some hydrated corn husks on the steamer basket. This step is important as it prevents the tamales from sticking to the basket and adds flavour. Make sure to stand the tamales upright and fit them snugly without squeezing them too tightly. You can also add a cup of water to the bottom of the pot to create steam.

Once you have arranged the tamales, cover them with more hydrated corn husks or aluminium foil. This will help to trap the steam and ensure even cooking. Then, place the lid on the pot, making sure it has a tight seal.

Turn the heat to high and bring the water to a boil. Once it is boiling, turn the heat down to low or medium-low and let the tamales steam. It's important to keep an eye on them and ensure that the water doesn't dry out. If you need to add more water, carefully lift a tamal and the corn husk to pour it in without getting water on the tamales.

The cooking time will depend on the number of tamales in your pot and their size, but you can start checking for doneness after about an hour. Your tamales are ready when they are soft and fluffy.

Using a roasting pan with a rack

Step 1: Prepare the Roasting Pan

Fill the roasting pan with water, ensuring the water level is about an inch or two below the rack. You want to make sure the tamales aren't sitting in the water, as direct contact with water will make them soggy.

Step 2: Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit. This temperature will ensure your tamales cook through evenly.

Step 3: Arrange the Tamales

Place the frozen tamales on the rack inside the roasting pan. Arrange them vertically, ensuring they are not overcrowded. Leave some space between each tamale to allow for even cooking.

Step 4: Cover with Foil

Cover the roasting pan with aluminium foil. This will help trap the heat and moisture, ensuring your tamales cook through properly.

Step 5: Cook the Tamales

Place the roasting pan in the preheated oven and cook the tamales for about an hour. The exact cooking time may vary depending on the number of tamales you're cooking and how cold they are.

Step 6: Check for Doneness

After about an hour, carefully remove the foil and use tongs or a fork to take a tamale out. Open the tamale and check that the masa dough is cooked and no longer frozen. If it's still a bit frozen, return the tamales to the oven and check again in 10-minute intervals.

Step 7: Cool and Serve

Once the tamales are cooked through, remove them from the oven and let them cool for a few minutes before serving. Enjoy your delicious, steaming hot tamales!

Using a regular stock pot or medium pot

If you don't have a tamale steamer, you can still cook your tamales using a regular stock pot or medium pot. Here's a step-by-step guide:

Step 1: Prepare the Pot and Steamer Basket

Place a vegetable steamer basket inside the pot. Make sure the basket is wide enough to cover the inside circumference of the pot. Pour in enough water so that the water level is just below the bottom of the steamer basket.

Step 2: Arrange the Corn Husks and Tamales

Place some hydrated corn husks on the steamer basket. Stand the tamales upright on the corn husks, ensuring they fit snugly without being squeezed too tightly. You can also use banana leaf tamales, which can be stacked without the risk of spilling.

Step 3: Cover and Heat

Cover the tamales with more hydrated corn husks or aluminium foil. Place the lid on the pot, ensuring a tight seal. Turn the heat to high and bring the water to a boil. Once boiling, turn the heat down to low or medium-low.

Step 4: Steam the Tamales

Steam the tamales for around an hour, then start checking for doneness. The total cooking time will depend on the number of tamales in the pot and their size. Ensure that the water doesn't dry out, adding more if needed by carefully pouring it into the bottom of the pot, being careful not to get water on the tamales.

Tips:

• It is recommended to cover the tamales with either corn husks or aluminium foil to prevent moisture from dropping back onto the tamales as they cook, helping them stay dry and cook faster.
• If you don't have a steamer basket, you can create a layer of scrunched-up aluminium foil balls inside the pot and place an upside-down heat-proof plate or bowl on top. Pour in water, ensuring it doesn't touch the plate or bowl, and arrange the tamales on top.
• Alternatively, you can use a disposable pie pan with holes poked in the bottom to prevent water from getting inside and creating soggy tamales. Place the pan on a steaming rack or aluminium foil balls inside the pot, ensuring it doesn't touch the water, and arrange the tamales inside the pan.

Using a disposable pie pan inside a regular pot

If you don't have a steamer, you can use a disposable pie pan inside a regular pot to cook your frozen tamales. Here's how:

First, poke some holes in the bottom of the pie pan to allow steam to pass through and prevent moisture from building up inside, which could result in soggy tamales. Place the pie pan inside your regular pot. You can use the steaming rack from your pressure cooker or create a layer of aluminium foil balls to prop up the pan and lift it off the bottom of the pot. Ensure that the pan is large enough to fit inside your pot without tipping over.

Next, pour water into the pot, making sure the water level is below the bottom of the pie pan. Place your frozen tamales inside the pan and cover them with hydrated corn husks or aluminium foil. You can also use a clean kitchen towel, but avoid using paper towels as they may fall apart.

Place the lid on the pot, ensuring a tight seal. Turn the heat to high and bring the water to a boil. Once it's boiling, reduce the heat to low or medium-low and let the tamales steam. Check on them occasionally and ensure that the water doesn't dry out. If you need to add more water, carefully lift a corner of the corn husk and pour it in without getting any on the tamales.

Steaming time will depend on the number and size of tamales in your pot, but you can start checking for doneness after about an hour. Enjoy your delicious, homemade tamales!

Frequently asked questions