Steaming Raw Tamales: A Step-By-Step Guide

Tamales are a Mexican delicacy that can be cooked in a steamer. The process is simple and straightforward, and it is a great way to cook tamales. To start, you will need a pot with a steamer basket or rack, water, and of course, your tamales. The water should be poured into the pot so that it reaches just below the steamer basket or rack. You can then arrange your tamales in the basket or rack, ensuring they are packed closely together and standing upright with the open end facing up. Once the lid is on, you can turn the heat to high and wait for the water to start boiling. After this, turn the heat down to medium and let the tamales steam. Depending on the number of tamales you are cooking, you may need to steam them in batches. It is important to keep an eye on the water level and add more as needed to ensure your tamales are cooked properly.

How to steam tamales with a tamalera steamer

Tamales are a Mexican delicacy, traditionally steamed in a pot called a tamalera. Here is a step-by-step guide on how to steam tamales using a tamalera steamer:

Firstly, fill the tamalera with warm water to the maximum water level indicated inside the pot. Then, place the steamer shelf into the pot, followed by arranging corn husks around the steaming shelf. Ensure the corn husks are hydrated.

Next, place the raw tamales on top of the corn husks. Try not to pack them in too tightly, and cover them with extra corn husks or aluminium foil. Poke a small hole in the foil, place the lid on the tamalera, and steam on the stove.

Set the flame to high and bring the water to a boil, which should take about 15 minutes. Then, turn the heat down to low and let the tamales steam for anywhere from 1 hour to 2 hours, depending on the size of your tamalera and the number of tamales inside. After an hour, you can start checking if they are done.

How to steam tamales without a steamer

Tamales are a Mexican delicacy that can be cooked without a steamer. Here's how to do it:

Using a Plate and Aluminium Foil

Scrunch three pieces of aluminium foil into balls about the size of your fist. Place them into a large pot in a triangle shape to support a heat-proof plate. The pot should have a lid for the steaming process.

Place the plate on top of the foil balls and pour water into the pot until it is about an inch below the plate. Be careful not to get water on the plate, as this will cause the tamales to become soggy.

Arrange the tamales on the plate with the open side facing up. If you have a lot of tamales, you can layer them on top of each other. Make sure the plate is balanced before adding the tamales.

Bring the water to a boil, then turn the heat down to low and put the lid on the pot. Let the tamales steam for about an hour. Check the pot occasionally to ensure there is still water, and add more if needed.

Using a Vegetable Steamer Basket and a Regular Pot

Place a vegetable steamer basket inside a regular pot and pour in enough water so that the water level is just below the bottom of the steamer basket. Arrange hydrated corn husks on the basket, then stand the tamales upright on top.

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

Keep an eye on the water level and add more as needed. You can start checking the tamales after about an hour.

Using an Electric Pressure Cooker or Large Pot

If you have an electric pressure cooker, you can use the metal vegetable steamer basket or steam rack that comes with it. Place this inside the pot, then pour in boiling water so that it reaches the bottom of the basket or rack.

Lay hydrated corn husks on the basket or rack, then place the raw or frozen tamales on top, arranging them carefully so that the dough doesn't squeeze out.

Cover the tamales with hydrated corn husks, then place the lid on the pressure cooker. Set the valve to sealing and the pressure to low. Set the timer for 35 minutes.

Once the timer goes off, allow the pressure to release naturally for about 15-20 minutes. Then, your tamales are ready to eat!

How to steam tamales with an Instant Pot

Steaming tamales is an easy and delicious way to cook them. The Instant Pot makes this process even simpler and quicker. Here is a step-by-step guide on how to steam tamales using an Instant Pot.

Step 1: Prepare the Tamales

Before you begin steaming, you need to prepare your tamales. This includes making the fillings and the masa, and assembling the tamales.

For the fillings, you can choose from a variety of options, such as Green Chile Chicken, Red Chile Pork, or vegetarian options like sautéed zucchini, onion, and Anaheim pepper.

The masa can be made by mixing masa harina, baking powder, and salt, then adding your choice of fat, such as avocado oil, lard, or butter. Slowly pour in chicken broth or water while stirring until you achieve a soft, pliable dough.

Once your fillings and masa are ready, it's time to assemble the tamales. Place a heaping spoonful of masa in the middle of a corn husk, spreading it into a thin layer, leaving the top third of the husk empty. Add a heaping tablespoon of filling to the center, then fold the husk, first like a book, and then once more, before folding the pointy edge over so that only one side is open and exposed.

Step 2: Prepare the Instant Pot

Place a trivet or a steamer basket at the bottom of your Instant Pot. Add water to the Instant Pot; pour in at least 1 cup of water, or enough to reach just below the trivet or steamer basket. The water level should not touch the tamales, as this can make the masa mushy.

Step 3: Arrange the Tamales in the Instant Pot

Place the tamales in the Instant Pot, standing them upright with the open end facing up. Lean them against the sides of the pot or prop them against each other to maximize space. Make sure they are secure and won't fall over.

Step 4: Steam the Tamales

Close the lid of the Instant Pot and seal the steam release valve. Set the Instant Pot to "Steam" and adjust the time to 20-30 minutes. Let the tamales come to pressure and cook.

Once the timer goes off, allow the pressure to release naturally for at least 10 minutes before opening the lid.

Step 5: Serve the Tamales

After releasing the pressure, carefully open the lid, as it will be hot inside. Use tongs to remove the tamales from the Instant Pot and transfer them to a serving platter. Let the tamales cool for about 10-15 minutes before serving.

You can serve the tamales with additional toppings or sides, such as red chile sauce, cilantro, cojito cheese, enchilada sauce, sour cream, guacamole, or tortilla chips.

Tips:

• Soak the corn husks in warm water for at least an hour before assembling the tamales.
• If you are making a large batch of tamales, you may need to cook them in multiple batches in the Instant Pot.
• You can also reheat leftover tamales in the Instant Pot by steaming them for a shorter duration, such as 15-20 minutes.

How to steam tamales in a pot with aluminium foil

Tamales are a traditional Mexican delicacy made with masa, a corn-based dough, and a meat or cheese filling. Here is a step-by-step guide on how to steam tamales in a pot with aluminium foil:

Step 1: Prepare the Aluminium Foil and the Pot

Scrunch aluminium foil into three balls of around 2 inches (5.1 cm) each. Place them in a pot in a triangle shape to support the weight of a plate. Choose a pot that is large enough to fit a plate inside it and ensure it has a lid, as this is essential for the steaming process.

Step 2: Prepare the Plate and Water

Balance a heat-proof plate on top of the aluminium foil balls. Pick a plate that fits in the pot with at least a 1-inch (2.5 cm) gap from the edge. This will allow room for pouring water into the pot. Adjust the plate until it sits evenly over the foil balls. Pour cold tap water into the pot until it reaches about 1 inch (2.5 cm) below the plate. Be careful not to pour water onto the plate, as this can cause the tamales to become soggy during cooking.

Step 3: Arrange the Tamales

Place the tamales onto the plate with the open side facing up. Spread them out so they steam evenly. If cooking a large quantity, layer them on top of each other. Ensure the plate is balanced, and adjust the foil balls if necessary, to prevent the tamales from accidentally tipping into the water. This method works for both fresh and frozen tamales.

Step 4: Steam the Tamales

Place the pot on the stove, turn the heat to medium, and wait for the water to boil. Put the lid on the pot to speed up the process. Once the water boils, turn down the heat to low and maintain it for about an hour. Remember to check the pot occasionally and add more water under the plate if needed.

Step 5: Serve the Tamales

After steaming, use metal tongs to transfer the tamales from the pot to a plate. Let them cool for about 5 minutes before serving. Enjoy your homemade tamales!

How to steam tamales in a pot with a disposable pie pan

Steaming tamales is an easy and delicious way to cook them. If you don't have a steamer, you can use a disposable pie pan and a regular pot to steam your tamales. Here's how:

Prepare the Pot

• Choose a pot that is large enough to fit a disposable pie pan inside.
• Make holes in the bottom of the pie pan to allow steam to enter and prevent moisture from building up inside.
• Create a base for the pie pan to sit on. You can use:
• The steaming rack from your pressure cooker.
• Aluminium foil balls: Scrunch up large balls of aluminium foil and place them inside your pot to create a layer.
• Place the pie pan on the base, ensuring it doesn't tip over.
• Pour water into the pot, making sure it doesn't reach the bottom of the pan.

Prepare the Tamales

• Arrange the tamales inside the pie pan, with the open side facing up.
• Cover the tamales with hydrated corn husks or aluminium foil.
• Place the lid on the pot, ensuring a tight seal.

Steam the Tamales

• Turn the heat to high and bring the water to a boil.
• Once the water is boiling, turn the heat down to low or medium-low.
• Steam the tamales for about 1 hour to 1 hour and 20 minutes. Check for doneness after about an hour.
• Ensure the water doesn't dry out, adding more as needed.
• Remove the tamales from the pot and let them cool for a few minutes before serving.

Frequently asked questions