Steaming Tamales: Crock Pot Method

Tamales are a delicious Mexican treat that can be made in a crockpot or slow cooker. This method is a great way to reheat or cook fresh tamales without the hassle of a big pot of boiling water. By placing a rack or steamer basket inside the crockpot and adding water, you can easily steam your tamales to perfection. For frozen tamales, simply place them in the crockpot with a small amount of water and let the steam work its magic. Whether you're making chicken, beef, or cheese tamales, this cooking technique is a game-changer!

Preparing the filling

For a chicken filling, you can use a store-bought rotisserie chicken and combine the meat with onion, garlic, green chilies, cumin, salt, and drained corn. Cook this on high for 3-4 hours, or on low for 6 hours in a crockpot. If you are short on time, skip the garlic and onion and combine the chicken with the chilies, cumin, salt, and corn in a mixing bowl. Set aside.

For a beef filling, you can use a 4-pound beef chuck roast. Salt and pepper the chuck roast on each side and brown it in a skillet. Place the roast in a slow cooker and top with onion, green chilies, chili powder, garlic powder, and hot sauce. Pour in enough water to cover 1/3 of the roast and add a beef bouillon cube. Cover and cook on high for 6 hours, then reduce the heat to low and continue cooking for another 2 hours. Shred the meat, let it cool, and add more hot sauce to taste.

For a pork filling, you can cook a hunk of pork overnight with spices and chili pods in your crockpot. The meat should shred easily with forks before it is ready to go inside the tamales.

Making the masa

Ingredients:

• Lard or vegetable shortening
• Salt
• Masa harina (also known as masa flour)
• Beef broth

Instructions:

• Place the lard and a pinch of salt in a large mixing bowl.
• Use an electric mixer to beat the lard and salt together on high speed until the mixture becomes light and fluffy.
• With the mixer on low speed, gradually add the masa harina to the bowl. Continue mixing until the lard and masa harina are fully combined.
• Now, it's time to add the liquid. Pour in the beef broth gradually while continuing to mix.
• Add just enough broth to achieve a soft cookie dough-like consistency for your masa.

Once you've prepared the masa, you're ready to start assembling your tamales! Spread a generous amount of the masa onto your softened corn husks, add your chosen filling, and carefully roll and secure them. Then, it's time to steam those delicious tamales in your crockpot!

Assembling the tamales

Firstly, prepare the corn husks by soaking them in very hot water until they become soft and pliable. This step is crucial as it ensures the corn husks won't crack when you spread the masa on them. While the corn husks are soaking, you can prepare the filling and the masa dough.

For the filling, you can use cooked meat such as shredded chicken, beef, or pork. Season the meat with onion, garlic, green chilies, cumin, salt, and corn. You can also add cheese to the filling for extra flavour. If you're short on time, you can skip the garlic and onion and simply mix the meat with the other ingredients in a bowl.

To make the masa dough, combine all the dough ingredients in a large mixing bowl. Beat the mixture on medium-to-high speed until everything is well incorporated and the dough has a spongy texture. To test if the dough is ready, drop a small ball of it into a glass of water; if it floats, it's good to go!

Now, it's time to assemble! Take a softened corn husk and spread a golf ball-sized amount of masa dough on it. Make sure the dough is about 1/4 inch thick and covers the top two-thirds of the corn husk, leaving the narrow end free.

Add a generous amount of filling in the centre of the masa. If you're feeling extra indulgent, sprinkle some cheese on top of the filling.

Here comes the fun part: folding the tamale! Start by folding the long sides of the corn husk towards the centre, ensuring the edges of the masa dough meet and no filling is peeking through. If needed, add more dough to cover any gaps. Then, fold the narrow end of the corn husk towards the centre and secure it with a strip of corn husk or kitchen twine.

Repeat this process until you've used up all your filling and dough. It's a labour of love, so take your time and enjoy the process!

Once you've assembled all your tamales, it's time to steam them in your crockpot. Place a rack or steamer basket at the bottom of the crockpot and add water until it reaches just below the surface of the rack. Stand the tamales in the crockpot, open ends up, and lean them against each other or a small bowl in the centre to keep them upright.

Cover the crockpot and cook on high for 4-6 hours, or until a tester tamale is cooked to your liking. Unplug the crockpot and let the tamales rest for about 15 minutes before serving. Enjoy the fruits of your labour!

Cooking the tamales

Preparing the Filling and Masa

Firstly, prepare the filling of your choice. You can use cooked chicken, beef, or pork, and season it with onion, garlic, green chillies, cumin, salt, and corn. You can cook the meat filling in a crock pot on high for 3-4 hours or on low for 6 hours. Alternatively, if you're short on time, you can skip this step and simply mix the filling ingredients in a bowl.

Next, prepare the masa by combining all the dough ingredients in a large mixing bowl. Beat the mixture on medium-to-high speed until it is well combined and has a spongy texture. To test if the dough is ready, drop a small ball of it into a glass of water; if it floats, it's good to go!

Assembling the Tamales

Soften the corn husks by soaking them in very hot water until they become pliable. Take a golf ball-sized piece of masa dough and spread it onto a wet corn husk. Make sure the dough is about 1/4 inch thick and covers the corn husk evenly.

Add your desired filling and some cheese on top of the masa. Then, fold the corn husk, ensuring that the edges of the masa are joined together. If needed, add more dough to cover the filling completely. Fold all the edges of the corn husk towards the centre.

Place the assembled tamales into the bottom of your crock pot, with the seam side down. Repeat this process until your crock pot is full, which typically accommodates around 15-20 tamales. If you notice that your corn husks are unraveling, you can secure them by adding another husk or tearing off a long strip to tie around.

Once your crock pot is full, put the lid on and cook the tamales on high for 4-6 hours. To check if they're done, open the lid and remove a tester tamale. If it looks and tastes cooked, unplug the crock pot and let the tamales rest for about 15 minutes before unwrapping them. Depending on their size and your crock pot's settings, the tamales should be ready within 4-6 hours.

Storing and reheating the tamales

Storing and reheating tamales is an art! Here are some tips to help you achieve the perfect texture and flavour:

Storing Tamales:

It is best to consume tamales fresh, but they can be stored in the refrigerator for up to three days or frozen. To freeze tamales, wrap each one tightly in plastic wrap, then place them in a freezer bag. They will stay fresh in the freezer for up to six months.

Reheating Tamales:

The key to reheating tamales is maintaining moisture to prevent the masa from drying out. Here are some methods to achieve this:

• Steamer: The gold standard for reheating tamales is to use a steamer. Fill the bottom of the steamer with water, ensuring it doesn't touch the steaming basket. Place the tamales in the basket, standing them upright to allow for even heating. Steam frozen tamales for 30 minutes and refrigerated tamales for 10-20 minutes.
• Slow Cooker: Place a rack in the slow cooker and add water until it reaches just below the rack. If reheating frozen tamales, place an overturned bowl or ball of foil in the centre and lean the tamales against it, open ends up. If reheating refrigerated tamales, simply lay them on the rack. Cover and cook on high for 1-2 hours for frozen tamales and 3-6 hours for refrigerated ones.
• Instant Pot: Add water to the Instant Pot and place the tamales, still wrapped in their husks, in an upright position within a steamer basket. Reheat frozen tamales for 15 minutes and refrigerated tamales for 5 minutes. Allow for natural pressure release, which will take about 15 minutes.
• Oven: Preheat the oven to 350°F. Wrap each tamale tightly in aluminium foil, removing as much air as possible. Place the tamales in the oven for 20 minutes, turning them over halfway through.
• Air Fryer: Slightly moisten the husks or wrappers of the tamales with cold water. Place them in the air fryer basket for about 5 minutes, checking occasionally to ensure even cooking.
• Stovetop: Remove the tamales from their husks and warm a non-stick pan over medium heat with a teaspoon of olive oil. Add the tamales to the pan, cover, and cook for 10 minutes, flipping them every 2-3 minutes.
• Microwave: Wrap each tamale in a damp paper towel and arrange them on a microwave-safe plate with space between them. Heat for 1-2 minutes for refrigerated tamales and 3-4 minutes for frozen ones.

Frequently asked questions