Ella Walter
Tamales are a delicious Mexican delicacy that can be cooked in a steamer pot. While there are many ways to cook tamales, steaming is the traditional method and arguably the best way to cook them. To steam tamales, you can use a tamalera, which is a pot specifically designed for cooking tamales, or a regular large pot with a steamer basket. The pot is filled with water, and a steamer basket is placed inside. Corn husks are arranged around the steamer basket, and the raw tamales are placed on top, standing upright with the open end facing up. The tamales are then steamed for 45 minutes to 1 hour, depending on their size.
How to cook tamales in a steamer pot
| Characteristics | Values |
|---|---|
| Type of pot | A tamalera (a pot specifically made for cooking tamales) or a regular large pot with a steamer basket |
| Water level | Enough to reach just below the steamer basket |
| Corn husks | Soaked/hydrated corn husks are arranged around the steaming shelf/basket |
| Tamale placement | Upright/vertical, open side up, packed tightly so they don't fall over |
| Cooking time | 15 minutes to 2 hours, depending on the batch size and whether the tamales are fresh or frozen |
| Checking for doneness | The tamale is done when the corn husk comes off easily and the dough is firm |
| Resting time | 30 minutes, covered with a clean kitchen towel |
| Storing | Refrigerate for up to a week or freeze for a few months |
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What You'll Learn
Preparing the tamalera
Tamales are traditionally steamed in a pot called a tamalera, which can be purchased at a local Mexican or Hispanic food store, or online. The tamalera comes in various sizes and is often made of steel or aluminium.
To prepare the tamalera, first fill the pot with warm water to the maximum water level indicated inside the pot. The water level should be up to the indicated fill line to ensure there is enough water. Next, place the steamer shelf or basket into the pot. The water should come just below the steamer shelf/basket. It is important to keep the water below the steamer shelf/basket as you do not want the tamales to cook in the water.
Line the steamer shelf with corn husks to prevent water from getting into the tamales while they steam. The corn husks should be soaked or hydrated to ensure they are pliable and do not break during steaming.
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Arranging the tamales
Once your steamer pot is producing lots of steam, it's time to arrange the tamales. If you're using a tamalera, the traditional Mexican steaming pot, you'll first need to fill it with warm water to the maximum water level indicated inside. Then, place the steamer shelf into the pot, and arrange corn husks around it. You can now place your raw tamales on top of the corn husks.
If you're using an electric pressure cooker, such as an Instant Pot, you'll need a metal vegetable steaming basket or the steam rack that comes with your cooker. Place this inside the pot, and pour in enough boiling water to reach the bottom of the basket or rack—be careful not to let the water go above this point, as you don't want your tamales to touch the water. Lay hydrated corn husks on the basket or rack, and then place your raw or frozen tamales on top. Arrange them carefully so that the tamale masa dough doesn't squeeze out of the sides of the corn husks, and don't overcrowd the tamales.
If you're using a regular pot, you can use a vegetable steamer basket. Place this inside your pot and pour in a couple of cups of water, or enough so that the water level is just below the bottom of the steamer basket. Arrange hydrated corn husks on the basket, and then place your tamales on top.
Arrange the tamales so that they are standing upright, with the folded ends on the bottom and the open ends facing up. Stack them in concentric circles so that they are stable and leave enough space for steam to move around them. Make sure they are packed firmly but loose enough that the tamale dough has room to expand. If your tamales are made with banana leaves, you can stack them on top of each other.
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Cooking time
The cooking time for tamales depends on the number of tamales, the size of the pot, and the size of the tamales. Most sources recommend steaming tamales for 45 minutes to 1 hour. Some sources recommend steaming for up to 1 1/2 hours, while others suggest 20 to 25 minutes in an Instant Pot on high pressure with a natural release.
When using a steamer pot, fill the pot with water up to the indicated fill line or about 1 inch (2.5 cm) of water, making sure the water level is below the steamer basket. Place the steamer basket inside the pot and arrange the tamales vertically in the basket, with the open ends facing up and packed tightly so they don't fall over. If you're cooking a large batch of tamales, you may need to steam them in batches or use multiple pots.
Cover the pot with a lid and bring the water to a boil. Then, reduce the heat to medium or medium-low to maintain a gentle boil. Check the pot occasionally to ensure that the water hasn't dried out, and add more water as needed to prevent the pot from boiling dry.
For an Instant Pot, set the pressure to high for 15 minutes, followed by a natural pressure release for at least 20 minutes before a quick release.
To check if the tamales are done, remove one tamale from the pot and let it cool for about a minute. The tamale should be firm to the touch and fully cooked. The husk should peel away easily from the dough without sticking. If the tamale isn't done, return it to the pot and steam for another 30 minutes before checking again. Most tamales should be ready within 2 hours.
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Checking for doneness
After Steaming:
Once the tamales have been steamed for the recommended time, usually between 45 minutes to 1 hour, it is time to perform the first check. Start by removing the pot from the heat source and carefully lifting out one tamale. Place the tamale on a cooling rack or plate and allow it to rest for a few minutes. This cooling period is crucial, as it helps to firm up the tamale and complete the cooking process.
Checking the Husk:
The next step is to carefully peel back the husk from the tamale. Ideally, the husk should come off easily without sticking to the masa (dough). If the husk peels away cleanly and the masa does not stick, this is a good indication that the tamale is done. If the husk sticks to the masa or is difficult to remove, the tamales may need additional steaming time.
Checking the Dough:
In addition to checking the husk, it is important to examine the dough itself. The masa should be firm to the touch and condensed, with a smooth texture. If the dough is mushy or sticky, it may indicate undercooking. The internal temperature of the tamale should also be checked to ensure it has reached 165 °F, which is the safe temperature for consuming meat and poultry products.
Adjusting Cooking Time:
If the tamale does not meet the doneness criteria, return it to the pot and continue steaming for another 30 minutes. Most tamales should be fully cooked before the 2-hour mark. However, larger tamales with generous fillings may require a longer cooking time. Always remember to check the tamales periodically during the additional steaming time to prevent overcooking.
Serving and Resting:
Once the tamales have passed the doneness test, they are ready to be served. It is recommended to let the tamales rest, covered, for about 30 minutes before serving. This resting period allows the tamales to finish cooking and ensures they remain hot and moist.
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Storing and reheating
Tamales can be stored in the fridge for up to a week or in the freezer for a few months. To store tamales in the fridge, place them in an airtight container.
When reheating tamales, the goal is to retain their original flavour and texture. While you can use a microwave, steaming is the gold standard for reheating tamales.
To reheat tamales in a steamer pot, fill the pot with a couple of inches of water and use a steaming basket. If you don't have a steaming basket, you can place crumpled aluminium foil at the bottom of the pot to create a platform so that the tamales are not directly in the water. Place the tamales upright with the opening at the top to vent and expand. Cover the pot securely and place it on medium heat. Steam for about 10 minutes if the tamales are cooked, and 15-20 minutes if they are frozen. Check the temperature of the tamales by removing one with tongs and opening it gently. If they are not hot enough, return them to the steamer for another 5 minutes.
If you are reheating a small batch of tamales, you can also use an air fryer, frying pan, or Instant Pot. To reheat tamales in an Instant Pot, add 1 cup of water and a steamer basket. Place the tamales upright in the basket, close the lid, and use the Steam button to select a steam time of 5 minutes for thawed tamales and 15 minutes for frozen tamales. After steaming, release the pressure and carefully open the lid and remove the basket.
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Frequently asked questions
The traditional method of cooking tamales is steaming them in a pot called a tamalera. However, you can also use a pressure cooker, a regular large pot with a steamer basket, or a slow cooker.
Most tamales take at least 45 minutes but can take up to 1 hour or 1 1/2 hours depending on their size and filling. Small batches of 2-3 tamales may be done in 45 minutes to 1 hour.
Remove a tamale from the pot and let it cool for a minute. If the corn husk peels away easily from the masa or dough without sticking, your tamales are ready to be served.
