Cody Casey
Tamales are a popular Mexican dish that can be made in a variety of ways, including in a crock pot. While traditionally they are steamed in a basket over water on the stove, crock pots provide an alternative method for cooking tamales, especially when feeding a crowd. Crock pots are also a safer option for making tamales in a classroom setting, as they eliminate the need for a big pot of boiling water. The moisture also stays in the pot, reducing the need for constant monitoring and the addition of water.
Cooking Raw Tamales in a Crock Pot
| Characteristics | Values |
|---|---|
| Crock Pot Temperature | 212°F on a high setting |
| Time to Reach Temperature | 2 hours |
| Time to Cook | 3-6 hours |
| Meat | Beef, Chicken, Pork |
| Ingredients | Corn husks, Masa, Salt, Black Pepper, Olive Oil, Onion, Green Chiles, Chili Powder, Garlic Powder, Hot Sauce, Beef Bouillon Cube |
| Filling | Wet, not dry |
| Wrappers | Corn husks, Banana leaves, Avocado leaves |
| Preparation | Season meat, sear, add ingredients, cover and cook |
| Testing for Doneness | Masa comes away easily from the corn husk |
| Resting Time | 10 minutes |
| Reheating | Cool completely, then reheat |
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What You'll Learn
Preparing the crock pot
Firstly, it is important to prepare the crock pot base. Place a rack inside your crock pot and add water. The water level should reach just below the surface of the rack. This step is crucial as it ensures that your tamales will not be sitting directly in the water, which could lead to sogginess.
Next, create a platform for your tamales to lean against. Place an overturned small bowl or a large ball of tin foil in the center of the crock pot. This will provide a stable structure for your tamales to rest on while they cook. If you have any extra corn husks or aluminum foil, you can use them to fill in any gaps and prevent the tamales from falling over.
Before adding the tamales, you can also place a dishtowel under the lid of the crock pot. This step is optional but recommended, as it helps to absorb any excess moisture that may condense on the lid during cooking, keeping your tamales nice and dry.
Now, it's time to add the tamales. Lean the tamales against the center structure, ensuring that the open ends are facing upwards. This allows the tamales to cook evenly and prevents the filling from spilling out. If you are using corn husks, you may need to add an extra husk or tear off a long piece to tie around any tamales that are unraveling.
Finally, put the lid on your crock pot and adjust the settings. For cooking raw tamales, a high-temperature setting is typically recommended, with a cooking time ranging from 3 to 6 hours. However, it is important to refer to your specific recipe for the most accurate timing and temperature guidelines.
Remember to keep an eye on your crock pot during the cooking process. Check the water level occasionally to ensure it hasn't dried out, and if necessary, add more hot water to maintain the desired level. With these steps, your crock pot will be ready to cook tamales that are soft, steamy, and full of flavor!
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Making the filling
Another option is to use rotisserie chicken as your base. Combine the meat with onion, garlic, green chillies, cumin, salt, and drained corn in a crockpot and cook on high for 3-4 hours, or on low for 6 hours. If you are short on time, you can skip the garlic and onion and combine the chicken with the other ingredients in a mixing bowl.
If you prefer a vegetarian option, you can make a poblano and cheese filling, or a Yucatecan tamale filling with toasted pepitas and hard-boiled eggs.
For a spicy red pork filling, soak dried red chillies such as guajillo, New Mexico Big Jim, and/or ancho in hot water until soft. Toast bay leaves in a dry skillet over low heat, then blend the softened chillies with garlic, onion, thyme, marjoram, oregano, salt, and pepper, retaining the chile water.
Remember, every cook has their own technique for making tamales, so feel free to experiment and adjust the ingredients and cooking times to your liking!
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Preparing the corn husks
Firstly, source your corn husks. You can typically find them at local grocery stores, especially those with a large selection of traditional Mexican ingredients. If you're unable to find them locally, you can also order them online.
Once you have your corn husks, you'll need to soften them by soaking them in very hot water. Fill a large bowl or container with the hottest water from your tap and completely submerge the corn husks. Let them soak until they become soft and pliable. This process may take some time, so you can prepare other ingredients while you wait. Keep an eye on the water temperature, adding more hot water as needed to maintain a high temperature.
When the corn husks are soft and pliable, you can begin assembling your tamales. Take each corn husk and gently shake off any excess water. You don't want the husks dripping wet, but they should still be quite moist. If you're concerned about the mess, you can pat them dry with a clean kitchen towel.
Now, you're ready to spread the masa dough onto the corn husks. Take a golf ball-sized piece of masa and place it towards the top edge of the corn husk, closest to you. Using a spoon or your fingers, spread the dough into a thin layer, leaving a border of about 1-2 inches around the edges.
If you find that your corn husks are unraveling during the assembly process, simply add another husk in the opposite direction to secure it. Tear off a long strip from one of the corn husks and use it to tie the husks together. This will ensure that your tamales stay securely wrapped during the cooking process.
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Stacking the tamales
Stacking tamales is an important step in the process of cooking them in a crock pot. Here is a detailed guide on how to do it effectively:
Firstly, prepare your crock pot by placing a rack inside and adding water until it almost reaches the surface of the rack. This water is essential as it creates the steam needed to cook the tamales. You can also add a small amount of salt and chilli to the water, although some consider this more of a myth than a necessity.
Next, you'll want to start stacking your tamales. One source recommends placing them vertically, but this can take longer to steam. A better method is to stack them horizontally in a circle, in a chimney style, offsetting each additional round. This ensures even cooking and efficient use of space.
If you have extra corn husks or aluminium foil, you can use them to fill any gaps and prevent the tamales from falling over. This is important to ensure even cooking and to avoid any mess in your crock pot.
Once you've stacked your tamales, cover the pot with a damp towel. This helps to trap the steam and ensure even cooking. You can also place a dish towel under the lid of the crock pot to absorb any excess condensation.
Now, you're ready to begin cooking your tamales. Set your crock pot to high heat and let it steam for about an hour. Keep an eye on the water level to ensure it doesn't run out, as this will impact the cooking process.
Finally, after an hour, test your tamales to see if they're done. Remove one tamale and let it cool for a few minutes before removing the husk. If the masa comes away easily from the husk, your tamales are ready! If not, they may need a little longer to steam.
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Cooking and serving
Tamales are a popular dish, especially in Texas and Mexico, and can be made in a crock pot. Here is a step-by-step guide to cooking and serving them:
Cooking:
- Prepare the filling: This can be done a day or two in advance. For a meat filling, season the meat with salt and pepper, sear it in a skillet, and then place it in the crock pot with the desired vegetables, spices, and sauces. Cook until the meat is tender, then shred it. For a vegetarian option, combine vegetables, spices, and sauces directly in the crock pot.
- Soak the corn husks: Soak the corn husks in hot water to make them pliable. This will be used to wrap the tamales.
- Make the masa: Combine all the dough ingredients in a mixing bowl and beat until well combined and spongy. Test the dough by dropping a small ball into a glass of water; if it floats, it's ready.
- Assemble the tamales: Spread a golf ball-sized piece of masa onto a soaked corn husk. Add a spoonful of filling and wrap the husk around it, securing it with an additional husk or tying it with a long strip of husk.
- Prepare the crock pot: Place a rack in the crock pot and add water until it reaches just below the surface of the rack. You can place a small bowl or a ball of tin foil in the center and lean the tamales against it, open ends up. Fill any gaps with extra corn husks or foil to keep the tamales upright.
- Cook the tamales: Cover the crock pot and cook on high for 3-6 hours. The tamales are done when the husks come away easily from the masa.
Serving:
- Resting: Turn off the heat and remove the lid. Let the tamales rest in the crock pot for about 10 minutes before serving. For the best texture, let them cool completely and then reheat.
- Storage: You can freeze assembled tamales before steaming or after they have been cooked and cooled. To reheat, steam them in the crock pot or microwave until heated through.
- Serving suggestions: Tamales can be served as is or with a batch of homemade sauce. They can also be served with Mexican rice or other Mexican side dishes.
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Frequently asked questions
It takes around 3 to 6 hours to cook tamales in a crock pot.
Place a rack in the slow cooker and 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 centre of the slow cooker, and lean the tamales against it, open ends up.
The filling mix should be wet, not dry. The masa will soak up some of the sauce and you will be left with a moist filling. For the best results, prepare the filling a day or two in advance and refrigerate overnight.
