Steam-Free Tamales: A Simple Guide To Deliciousness

Tamales are a delicious traditional Mexican dish, packed with flavour and jam-full of nutrients. The process of making tamales is extremely easy, but it can be a little tricky if you don't have a steamer. However, there are many ways to make tamales without one! The classic method involves using foil balls or inverted mugs to create a makeshift steamer, but you can also use a crockpot, pressure cooker, rice cooker, or even an oven. The steaming process is important as it keeps the dough soft and tender, and you'll need to make sure your tamales are steamed for long enough.

Using a crockpot or slow cooker

Step 1: Set up the rack

Place the rack inside the crockpot and pour in water until the water level is just below the rack.

Step 2: Prepare the tamales

While the water is heating up, wrap each tamale individually in foil. If you are making the tamales from scratch, you can follow these steps:

• Take a piece of masa dough that is slightly larger than a golf ball and spread it onto a wet corn husk.
• The dough should be about 1/4 inch thick, ensuring that the corn husk is not visible through the dough.
• Add your desired filling and some cheese, if using.
• Fold the corn husk over to join the edges of the masa, adding more dough if needed to ensure that no filling is visible.
• Fold all the edges of the corn husk into the centre.

Step 3: Cook the tamales

Once the water is boiling, place the wrapped tamales on the rack, cover the crockpot, and turn the heat up to high. Steam the tamales for 1-2 hours, or until they are hot all the way through.

Tips:

• You can fit up to 20 tamales in a crockpot at one time.
• Tamales on the edges of the crockpot will cook faster, so use a tester tamale to check if they are done.
• Once the tamales are cooked, unplug the crockpot, remove the lid, and let the tamales rest for about 15 minutes before unwrapping.
• If you are cooking the tamales from scratch, the whole process, including preparing the filling and assembling the tamales, will take about 8-14 hours.

Using a metal strainer or colander

If you don't have a steamer, you can use a metal strainer or colander to steam your tamales. Here's a step-by-step guide on how to do it:

First, pour water into a pot with a tight-fitting lid. The amount of water you need will depend on how many tamales you're cooking and whether they're warm, cold, or frozen. As a general rule, use enough water to keep it from boiling out, but don't use so much that your tamales will be sitting in the water, as this will make them soggy. An inch or two of water should be enough if you're reheating tamales for 1-2 hours. If you're cooking your tamales from scratch, you may need to add more water, so check the water level periodically and add more as needed.

Next, devise a way to prop the metal strainer or colander above the water. Most strainers have some kind of lip or handle that you can use to hang it over the pot. The lid of your pot might not fit snugly, so allow for extra cooking time to compensate for the heat that will escape.

While the water is coming to a boil, wrap each tamale individually in aluminium foil. Once the water is boiling, carefully place the wrapped tamales in the strainer, put the lid on the pot, and reduce the heat. Steam the tamales for 1-2 hours, or until they're hot all the way through.

If you're cooking your tamales from scratch, you'll need to steam them for longer – around 30 minutes to an hour. This is because the masa won't be fully cooked when you start the steaming process. If you're reheating tamales that have already been cooked, 15-30 minutes of steaming should be enough.

When arranging your tamales in the strainer, you can either lie them down or stand them up. If you're lying them down, make sure the opening of the corn husk is facing upwards so that the filling doesn't fall out when you lift them out of the pot. If you're standing them up, arrange them with the open end facing upwards. Tamales around the edges of the pot will cook more quickly than those in the middle, so check on tamales in different parts of the pot to ensure they're all cooked through.

Using a bowl and chopsticks

If you don't have a steamer, you can use a bowl and chopsticks to steam your tamales. This method requires a bit of expertise to balance the tamales so they don't fall into the water.

First, find a bowl that is a bit smaller than your pot. Place the bowl upside down inside the pot. Then, place four or more chopsticks across the bowl to create a rack. You can fit about 10-12 tamales on the chopsticks, but be careful not to overcrowd them.

This method works best with a pot that has a tight-fitting lid. Once you've placed the tamales on the chopstick rack, cover the pot and turn the heat to high. When the water is boiling, turn the heat down to low or medium-low and steam for 1-2 hours. Remember to keep an eye on the water level and add more water as needed to ensure it doesn't dry out.

Using an oven and roasting pan

If you don't have a steamer, you can use an oven and roasting pan to cook your tamales. Here's a step-by-step guide:

First, preheat your oven to 225°F. While the oven is preheating, prepare a roasting pan by pouring some boiling water into the bottom of the pan. The water level should be about an inch or two deep, making sure there's enough water to last the duration of cooking without boiling dry.

Next, place a roasting rack inside the pan. Line the rack with corn husks to prevent the tamales from falling through. Arrange your prepared tamales on the rack, on top of the corn husks. You can stack them, but it's best not to go beyond two layers to avoid squishing the tamales.

Cover the roasting pan tightly with aluminium foil to lock in the steam. Place the roasting pan in the preheated oven and let the tamales cook for 45 to 60 minutes. Check on the tamales periodically to ensure the water hasn't evaporated, adding more if needed.

To test if the tamales are done, carefully unwrap one and check if the masa comes away easily from the husk. If it does, your tamales are ready to be enjoyed!

Using a rice cooker

A rice cooker is a great alternative to a steamer for cooking tamales, as it also relies on steaming. Here's a step-by-step guide on how to cook tamales using a rice cooker:

Firstly, prepare your rice cooker by pouring water into the inner pot. Make sure the water level is about 2 inches deep, ensuring it doesn't touch the steaming rack or basket. This is important to prevent your tamales from becoming soggy.

Next, arrange your tamales in the steaming basket or rack inside the rice cooker. Place them in a single layer to ensure even cooking. If your tamales are frozen, be careful not to overcrowd them and allow extra time for steaming.

Cover the rice cooker with its lid and turn it on. Let the water come to a boil, which may take a few minutes. Once the water is boiling, reduce the heat to a low or medium-low setting.

Let the tamales steam for 1 to 2 hours. The exact steaming time will depend on the number of tamales you are cooking and whether they are fresh or frozen. Check on them occasionally to ensure the water hasn't boiled away, and top up with more water if needed.

Once the tamales have steamed for a sufficient time, turn off the rice cooker and carefully remove the tamales. Let them cool slightly before serving.

Frequently asked questions