Steam-Free Tamales: A Quick Guide To Perfect Tamales

Tamales are a delicious Mexican dish, but what's the best way to cook them without a steamer? Well, there are several methods you can try. One option is to use a metal strainer or colander suspended over a pot of boiling water. Alternatively, you could try the bowl and chopsticks method, where you place an upside-down bowl in a stockpot, balance chopsticks on top, and then arrange your tamales on this structure. If you're looking for a more oven-based approach, you can use a roasting pan with a rack, or even ball up some aluminium foil and place your tamales on top. For a more extensive guide on how to cook premade tamales without a steamer, there are several online sources available.

Using a microwave

If you're in a hurry to eat your tamales, using a microwave is the best option. Here's a step-by-step guide on how to cook premade tamales in the microwave without a steamer:

Firstly, you should note that this method works best for a single serving of tamales (around 1-2 tamales). If you're cooking more than that, you may need to work in batches. It's also important to keep the husks on the tamales.

Now, onto the steps:

• Take your premade tamales and remove any plastic wrapping.
• Wrap each tamale in a damp paper towel. This will help keep them from drying out.
• Place the tamales on a microwave-safe plate, ensuring they have some space between them.
• Set your microwave to a medium heat setting and heat the tamales for one to two minutes. The exact time will depend on your microwave's power and the number of tamales you're cooking, so keep an eye on them to avoid overcooking.
• If your tamales are frozen, it's best to let them thaw in the refrigerator for a few hours before microwaving. This will ensure more even cooking.
• If you're cooking multiple tamales, you may need to rotate them or adjust their positions during cooking to ensure even heating.
• Once they're heated through, remove the tamales from the microwave and let them cool slightly before handling and unwrapping.

And that's it! While this method is quick and convenient, it's important to note that microwaving tamales may dry them out more than other cooking methods. So, if you have the time, consider using a steamer, oven, or pressure cooker for more moist and tender tamales.

Pan-frying

If you're looking for a quick and easy way to heat up premade tamales, pan-frying is definitely the way to go. Here's how you can do it:

Firstly, heat some oil in a large skillet over medium heat. Then, remove the tamales from their husks and add them to the skillet. Cook for about 3 minutes per side or until they're heated through. Finally, remove them from the skillet and serve immediately.

It's important to note that pan-frying will give your tamales a slightly crispy exterior. If you're using a cooking oil with a low smoke point, such as olive oil, be sure to use lower heat. On the other hand, if you're using an oil with a high smoke point, you can use higher heat for more browning.

Deep-frying

Preparing the Tamales

Before deep-frying, remove the tamales from their husks and pat them dry with paper towels. If your tamales are frozen, it is recommended to defrost them slightly by microwaving them for about a minute. This will ensure that the oil doesn't splatter as much when you start frying.

• Pour enough oil into a pan to completely cover the bottom, and heat it over medium-low to medium heat. The ideal temperature for the oil is around 350°F to 365°F. If you don't have a thermometer, you can test the oil by sprinkling a little water into the pan. If the water sizzles and dances, the oil is hot enough.
• Carefully place the tamales into the hot oil, being cautious of splatters. Depending on the size of your pan, you may need to fry the tamales in batches to avoid overcrowding.
• Fry the tamales for 2-3 minutes, turning them occasionally, until they develop a golden-brown, crispy exterior. Adjust the heat as needed to maintain a steady temperature.
• Once the tamales are crispy and heated through, remove them from the oil using tongs or a slotted spoon. Place them on a paper towel-lined plate to absorb any excess oil.
• Serve the tamales immediately while they are still hot and crispy. You can pair them with your favorite salsa, guacamole, or other Mexican sides.

Tips for Deep-Frying Tamales

• Choose an oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil.
• Keep an eye on the oil temperature to prevent it from getting too hot or cooling down too much.
• If you are frying in batches, keep the first batch warm in an oven set to a low temperature (around 200°F) while frying the rest.
• For extra flavor, try adding some crushed garlic or chopped herbs to the oil before frying.

Oven-roasting

Step 1: Prepare the Oven and Roasting Pan

Preheat your oven to 425°F. Take a roasting pan and fill it with about an inch or two of water. The amount of water needed depends on the number of tamales and whether they are warm, cold, or frozen. Ensure you don't use too much water, as direct contact with water will make the tamales soggy.

Step 2: Arrange the Tamales

Place the tamales in the roasting pan. You can arrange them lying down, piling them on top of each other, or standing up. If you choose to lay them down, ensure the opening of the corn husk is facing upward to prevent the fillings from falling out. If you stand them up, ensure the open end faces upward.

Step 3: Cover and Cook

Cover the roasting pan. You can use a lid or tightly wrap the pan with aluminum foil. Place the pan in the preheated oven and let the tamales cook for about 20 minutes. For frozen tamales, add an extra 10 minutes to the cooking time.

Step 4: Check for Doneness and Serve

After the allotted time, carefully remove the tamales from the oven and check if they are fully cooked. An undercooked tamale can be gummy and pasty, and it may pose a risk of foodborne illness if the filling includes meat or beans. A food thermometer can be used to check the internal temperature, which should reach 165°F. If the tamales are not ready, return them to the oven and check at regular intervals. Once they are done, let them cool slightly before serving.

Using an instant pot

Step 1: Prepare the Instant Pot

Place the trivet rack or steamer basket into the Instant Pot. This will keep the tamales elevated and prevent them from touching the water. Then, pour in 1-2 cups of water, ensuring that the water level doesn't reach the steamer rack.

Step 2: Arrange the Tamales

Place the tamales inside the Instant Pot with the open side facing up. Make sure not to overcrowd them and leave a small gap to allow for airflow and even cooking. If needed, you can use a small ramekin or similar item to help hold the tamales upright.

Step 3: Set the Cooking Time and Pressure Release

Close the lid of the Instant Pot and ensure the valve is in the sealing position. Set the Instant Pot to the "Manual", "Steam", or "Pressure Cook" setting, and adjust the time to 15-35 minutes, depending on the number and size of your tamales. Once the timer goes off, allow for a natural release of pressure.

Step 4: Serve the Tamales

After the pressure has released, carefully remove the tamales from the Instant Pot using tongs or a spoon. Serve them immediately, and enjoy!

Tips:

• If your tamales are frozen, increase the cooking time to 15-20 minutes to ensure they are heated through.
• For larger batches of tamales, you may need to cook them in multiple batches to ensure even cooking.
• You can also use the Instant Pot to make the fillings for your tamales, such as shredded chicken or pork.
• To reheat leftover tamales, place them in the Instant Pot with a steamer basket and steam for 5-15 minutes, depending on whether they are thawed or frozen.

Frequently asked questions