Ella Walter
Tamales are a delicious Mexican delicacy that can be cooked in a variety of ways. While traditionally they are steamed in a pot called a tamalera, there are several alternative methods to cook them without a pot. This paragraph will introduce some of these methods, including using a pressure cooker, an electric cooker, or even just a regular pot with some basic items. By the end of this article, you'll be able to make and enjoy tamales, even if you don't have all the traditional equipment.
Characteristics and Values Table for Cooking Tamales Without a Pot
| Characteristics | Values |
|---|---|
| Type of cooker | Electric pressure cooker, vegetable steamer basket, regular stock pot, or medium pot |
| Items needed | Corn husks, heat-proof plate, aluminium foil, steamer shelf, water |
| Steps | Pour water into the pot, place a heat-proof plate on aluminium balls, arrange tamales vertically on the plate, bring the pot to a simmer, reduce the heat, cool and serve |
| Storage | Refrigerate cooked tamales for up to a week, or freeze for a few months |
| Reheating | Use a steamer, oven, or microwave |
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What You'll Learn
Using an electric pressure cooker
If you don't have a traditional Mexican tamale steamer, you can use an electric pressure cooker to steam tamales. This is a great option as it's faster and more hands-off than a traditional steamer.
First, pour about 1 cup of water into the pressure cooker. Then, place a metal vegetable steamer basket or the steam rack that comes with your pressure cooker into the pot. Make sure the water level is below the bottom of the basket or rack, as you don't want the tamales to touch the water.
Next, lay hydrated corn husks on the steamer basket or rack. If you're using a steaming rack, don't skip this step, as the corn husks will provide a sturdier base for the tamales. Arrange the raw or frozen tamales on top of the corn husks, ensuring that the tamale masa dough doesn't squeeze out of the sides of the husks. Place the tamales vertically, with the open end facing up, and lean them against each other to maximise space while still allowing airflow for even cooking. Depending on the size of your pressure cooker, you can fit about 18 to 24 tamales.
Once your tamales are loaded into the pressure cooker, close the lid and set the valve to the sealing position. Turn the heat to high until the pot reaches full pressure. Then, adjust the setting to the \"Steam\" function and set a timer for 15 to 25 minutes. When the timer goes off, turn off or unplug your pressure cooker and let it sit for at least 10 minutes to allow the pressure to release naturally before opening the lid and serving.
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With a vegetable steamer basket
If you want to cook tamales without a pot, you can use a vegetable steamer basket. This method requires a pressure cooker or a regular pot, which will be used in conjunction with the vegetable steamer basket.
First, place the vegetable steamer basket inside the pot. Then, pour in enough water so that the water level is right below the bottom of the steamer basket. It is important to ensure that the tamales do not touch the water.
Next, arrange hydrated corn husks on the steamer basket. This step can be skipped if using a steaming rack, but it is recommended to use a vegetable steamer basket for a sturdier setup.
Carefully place the raw or frozen tamales on top of the basket or rack, ensuring that the tamale masa dough does not squeeze out of the sides of the corn husks. Do not overcrowd the tamales to avoid this issue. Depending on the size of your pot and tamales, you may be able to fit around 18 to 20 tamales.
Finally, follow the recommended cooking instructions for your tamales, ensuring that you use the pressure cook function if using an electric pressure cooker. If using a regular pot, cover the pot and heat it over medium heat until the water simmers. Steam the tamales for about an hour, checking the water level every 15 minutes to ensure it does not reach the tamales.
By using a vegetable steamer basket, you can successfully cook tamales without needing a specialised tamale pot or steamer.
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On a heat-proof plate
If you don't have a pot, you can use a heat-proof plate and water. First, place a few balls of aluminium foil in the bottom of the pot. Then, set a heat-proof plate directly onto the foil balls. Ensure that the plate is level and stable. Pour water into the pot until it reaches just below the plate—the amount of water will depend on the size of your pot and plate. Be careful not to get any water on the plate, as this will cause the tamales to become soggy.
Next, arrange your tamales vertically on the plate, with the open ends facing up and away from the water. If you are cooking a small batch of tamales and they cannot support each other in a vertical position, you can lay them flat on the plate.
Once your tamales are arranged, bring the pot of water to a simmer and reduce the heat to medium-high. Put the lid on the pot and allow the tamales to cook.
When the tamales are cooked, wear oven mitts and lift the plate out of the pot. Set the plate on a cooling rack and let the tamales cool for a few minutes before serving.
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With corn husks
Corn husks are a popular choice for cooking tamales, especially in the northern part of Mexico. They are preferred by some over banana leaves, which are used more often in the centre and south of the country. Corn husks are not meant to be eaten, but they can impart a certain flavour to the tamales. If you don't have corn husks, you can use parchment paper, banana leaves, or even nothing at all.
If you are using corn husks, you will need to cut the larger pieces down so that they are easier to work with. You can then use the trimmings to line the bottom of your pot, pan, or pressure cooker. This will keep the tamales from touching the water or broth at the bottom of the pot. You can also use a foil ball, a corn cob, or a teacup as a central support to keep the tamales upright.
Next, place your raw or frozen tamales on top of the corn husks or steamer basket, being careful not to overcrowd them so that the masa dough doesn't squeeze out. Cover the tamales with extra corn husks or aluminium foil, and make sure that the folded bottoms of each tamale are resting on the extra corn husks.
Finally, place the lid on your pot, pressure cooker, or steamer, and set the heat to high. After the water boils, turn the heat down to low and allow the tamales to steam for 1-2 hours, depending on the size of your pot and the number of tamales. If you are using a pressure cooker, set the pressure to low and the time to 35 minutes. Allow the pressure to release naturally, which should take about 15-20 minutes, and then let the tamales cool slightly before serving.
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In an instant pot
Tamales are a fun and interactive meal to make with friends and family, but they can be time-consuming. Using an instant pot can significantly reduce the cooking time, making it a more convenient option. Here is a step-by-step guide to making delicious tamales in an instant pot:
Preparing the Ingredients and Fillings:
Before assembling the tamales, it is essential to prepare the fillings and other ingredients. You can offer a variety of options, such as Green Chile Chicken, Red Chile Pork, or vegetarian fillings like sautéed zucchini, onion, and Anaheim pepper with queso fresco. For the pork, you can marinate the pork loin overnight in a mixture of spices, vinegar or citrus, and beef or chicken broth for enhanced flavour.
Assembling the Tamales:
Soak the corn husks in water to soften them, and then lay them flat on a surface. Prepare the masa dough by combining masa harina, baking powder, salt, and your choice of fat (lard, butter, margarine, or vegetable oil). Slowly add broth or water to create a soft, pliable dough. Spread the masa dough onto the corn husks, shaping it into a rectangle that borders the top edge of the husk. Add your desired filling to the centre of the dough, and fold the husk to create a little bundle. You can tie the tamales with corn husk strips, but it's not necessary if they are standing upright.
Cooking the Tamales in the Instant Pot:
Place the trivet or rack at the bottom of the instant pot. Pour in enough water to reach the top of the rack, usually about 1-2 cups. You can line the rack with aluminium foil for easier cleanup. Place the assembled tamales open-side-up vertically in the pot, leaning them against the sides and each other. Ensure they don't extend above the top of the steamer basket or inner pot. If needed, trim the open end of the tamales. Cover the instant pot with its lid, ensuring it can close securely. Set the valve to the sealing position and select the \"Steam\" function, adjusting the time to 20-25 minutes.
Releasing Pressure and Serving:
After the instant pot beeps, indicating the cooking time has ended, do not open the lid immediately. Allow the pressure to release naturally for at least 10 minutes. Then, manually release any remaining pressure and carefully open the lid. The tamales should be firm, and the cooked masa should pull away from the corn husk. Serve the tamales warm, and enjoy the delicious results of your labour!
Using an instant pot significantly reduces the cooking time for tamales, making it a convenient and enjoyable way to prepare this traditional dish.
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Frequently asked questions
You can use an electric pressure cooker, a vegetable steamer basket, or a regular large stock pot.
Place a steamer basket or rack inside the pressure cooker. Pour in enough boiling water to reach the bottom of the basket or rack. Arrange hydrated corn husks on the basket or rack, then place the raw or frozen tamales on top.
You can use a regular pot with a vegetable steamer basket. Place the basket inside the pot and pour in enough water so that the water level is below the basket. Arrange hydrated corn husks on the basket and then place your tamales on top.
The tamale should be firm to the touch and the husk should come off easily. The internal temperature should reach 165°F.
