Tillie Doyle
Tamales are a delicious Mexican dish that can be made in a crock pot or pressure cooker. They are typically made by steaming in a basket over water on the stove, but a slow cooker or pressure cooker can also be used. Using a crock pot or pressure cooker has the advantage of keeping the moisture in the pot, whereas steaming on the stove requires more attention and frequent topping up of water. Making tamales in a crock pot or pressure cooker is also a great way to free up a stove burner and keep the tamales warm for serving. In this article, we will explore how to make tamales in a crock pot or pressure cooker, including preparation, cooking, and serving tips.
| Characteristics | Values |
|---|---|
| Type of cooker | Crock Pot, Slow Cooker, Instant Pot, Pressure Cooker |
| Ingredients | Corn husks, masa dough, fillings (e.g. meat, vegetables, cheese), broth/water, spices |
| Preparation | Soak corn husks, prepare fillings, combine masa dough, assemble tamales by spreading dough on husks and adding fillings |
| Cooking time | 3-6 hours in a crock pot/slow cooker, 25-30 minutes in an instant pot/pressure cooker |
| Serving | Let tamales cool for 10-15 minutes, unwrap and serve with desired sauces or toppings |
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What You'll Learn
Soak corn husks
Soaking corn husks is an important step in making tamales in a crock pot pressure cooker. Corn husks can be found in the produce section of Walmart or other local supermarkets, especially those with a large Mexican population.
To soak the corn husks, start by filling a large bowl or container with very hot water. The water should be hot but not boiling, as you will need to handle the husks with your hands. Submerge the corn husks in the hot water and let them soak until they become soft and pliable. This usually takes about 30 minutes to an hour but can vary depending on the thickness of the husks. It is important to ensure that the husks are fully submerged and that they are softened sufficiently before use. If the water starts to cool down, drain it and replace it with fresh hot water.
Keep the corn husks that you are currently working with moist by covering them with a damp cloth. This will prevent them from drying out and becoming brittle. You can also add more hot water to the soaking husks as needed to keep them pliable.
Once the corn husks are soft and pliable, they are ready to be filled and folded. For each tamale, place a soaked corn husk on a flat surface and fill it with your chosen filling, such as masa dough or meat. Spread the filling evenly, leaving enough space to fold the husk over and join the edges together.
In summary, soaking corn husks is a crucial step in making tamales in a crock pot pressure cooker. By softening the husks, they become easier to work with and can be filled and folded without breaking. This ensures that the tamales hold their shape during cooking and results in a better texture and appearance.
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Prepare the masa dough
To prepare the masa dough, you will need masa harina, baking powder, salt, and your choice of fat. In a large bowl, combine the dry ingredients, and mix well. Next, slowly pour in broth or water, a little at a time, while stirring. You want to add just enough liquid to form a soft, pliable dough. The dough should be easy to work with and not dry or crumbly.
Once the dough is ready, you can start assembling your tamales. For each tamale, you will need a soaked corn husk. Place about 1/3 cup of the masa dough onto the wider end of the husk and spread it out evenly, forming a rectangular shape that covers the top edge of the husk. The dough should be about 1/4 inch thick, so you don't see the corn husk underneath.
Now it's time to add your filling of choice. You can go for a variety of fillings, such as meat, vegetables, cheese, or a combination of these ingredients. Be careful not to overfill the tamales, as you will need to seal them properly.
After adding the filling, it's important to seal the tamales securely. Fold the corn husk over, joining the edges of the masa together. If needed, add more dough to ensure that the filling is completely enclosed. Then, fold all the edges of the corn husk towards the centre, creating a neat package.
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Choose your fillings
Tamales are a perfect dinner party food, and you can get creative with the fillings. You can offer both meaty and vegetarian options. For the meat lovers, try Green Chile Chicken or Red Chile Pork. For the pork, you can use a hatch chile sauce base, which you can buy or make yourself. Just be careful, as chile scorches easily and can become bitter. You can also use leftover roast or BBQ chicken, combined with onion, garlic, cumin, salt, and drained corn.
For vegetarians, finely dice and saute zucchini, onion, and Anaheim pepper, and mix with crumbled queso fresco. You could also try Poblano and Cheese Tamales. If you want to prepare your fillings in advance, you can make them a day or two beforehand. The filling should be wet, not dry, as the masa will soak up some of the sauce.
Remember, if you're making your tamales in a pressure cooker, you'll want to trim your corn husks so that they are no longer than 5 inches. This will ensure that you can fit the lid on your cooker.
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Folding and loading the tamales
Now it's time to add your filling! You can choose from a variety of fillings, such as meat or vegetarian options. Make sure your filling is wet, not dry, as the masa will soak up some of the sauce. You can also add some cheese if you like. Be careful not to overfill the tamales, as the filling should not peek through.
Once you have added your filling, it's time to fold the tamales. Fold the corn husk over to join the edges of the masa. If needed, add more dough to ensure that no filling is showing. Then, fold all the edges of the corn husk into the centre, creating a little package. Place the tamale into your crockpot or pressure cooker, seam-side down. Repeat this process until your crockpot is full.
When loading your crockpot or pressure cooker, lean the tamales against each other and the sides of the pot to maximize space. Make sure to leave a small gap to allow airflow and even cooking. If you are using a crockpot, you can also place an overturned small bowl or a ball of tin foil in the centre and lean the tamales against it.
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Reheating and serving
If you're reheating precooked tamales, simply lay them on a rack inside the slow cooker. Most crock pots come with a steaming rack, but if yours doesn't have one, you can use a colander or steamer basket with legs. Add water to the pot, making sure the water level is just below the rack's surface. 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, with the open ends facing upwards. If there are any gaps, fill them with extra corn husks or aluminium foil to prevent the tamales from falling over. You can also place a dish towel under the lid to absorb any water that condenses. Cover the pot and cook on high for 1-2 hours, or until the tamales reach a temperature of 165°F. Once they're heated through, you can reduce the temperature to low or switch it to the "keep warm" setting.
If you want to reheat frozen tamales, you'll need to add an extra 20 to 30 minutes to the cooking time. Another option is to wrap the tamales in foil and heat them in an oven set to 350°F for about 20 minutes (for a half-dozen tamales). You can also reheat individual tamales in their husks over low heat in a skillet, but avoid using a microwave as this can make them tough.
For the best texture, let the tamales cool completely before reheating. Once they're ready, transfer them to a serving platter and let them cool for 10-15 minutes. Unwrap the tamales and serve with additional toppings like red chile sauce, cilantro, and cojito cheese, if desired.
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Frequently asked questions
You will need corn husks, masa harina, baking powder, salt, your choice of fat, broth or water, and your choice of filling.
You can use meat or vegetarian fillings. Examples of meat fillings include green chile chicken and red chile pork. A vegetarian option could be diced zucchini, onion, and Anaheim pepper, mixed with crumbled queso fresco.
In a crock pot, cook the tamales on high for 4-6 hours. In a pressure cooker, you can reduce the cooking time to 25-30 minutes.
