Steaming Pre-Cooked Tamales: A Quick, Easy Guide

Tamales are a popular dish with a long history, originating in Mexico and consisting of corn dough and a savoury or sweet filling. They are wrapped in corn husks and then steamed. While they are best eaten fresh, there are many ways to reheat them without drying them out. The most popular methods include steaming, using a slow cooker, an oven, an air fryer, an instant pot, a skillet, or a microwave. This guide will focus on steaming as the best way to reheat tamales and avoid them becoming soggy and crumbly.

How to Steam Pre-Cooked Tamales

Steamer basket method

The steamer basket method is an excellent way to reheat precooked tamales and keep them moist. It is also a simple process that requires little to no knowledge of steaming. Here is a step-by-step guide:

• Choose a large pot: The size of the pot will depend on the batch size of your tamales. For a large batch, opt for a bigger pot, and for a smaller batch, a smaller pot will suffice.
• Fill the pot with water: Ensure you add enough water to reach slightly below the bottom of your steamer basket. Adjust the water level if it is too high.
• Arrange the tamales: Place the tamales in the pot, arranging them vertically with the closed side at the bottom. This prevents boiling water from getting inside the tamales.
• Bring the water to a boil: Once the tamales are arranged, turn the heat up to medium-high and let the water come to a boil.
• Reduce the heat: After the water boils, reduce the heat to medium. This will create a gentle bubbling effect, ensuring the tamales cook evenly without the bottoms getting soggy.
• Add water as needed: Keep an eye on the water level and add more every 20-30 minutes to maintain a steady stream of steam. Be careful not to spill water onto the tamales.
• Check for doneness: After about 60-90 minutes of cooking, take a tamale out and let it rest for a minute or two. If the husk comes off easily and the tamale is firm, they are ready. If not, return it to the pot and continue steaming.

The steamer basket method is a straightforward way to reheat precooked tamales and keep them moist and tasty. With this guide, you can enjoy delicious, restaurant-quality tamales in the comfort of your own home.

Slow cooker method

A slow cooker is a great option if you aren't in a rush and want to retain moisture in your tamales. Here is a step-by-step guide:

• Prepare the tamales: If you are making fresh tamales, prepare the filling and dough according to your chosen recipe. Assemble the tamales by filling and folding them. You can use corn husks or banana leaves to wrap the tamales.
• Set up the slow cooker: Place a rack inside the slow cooker. If your slow cooker didn't come with a rack, you can use a colander, steamer basket, or leftover corn husks to elevate the tamales above the water.
• Add water: Pour water into the slow cooker until it reaches just below the surface of the rack. This ensures that the tamales are not submerged in water, as this can make them mushy.
• Optional step: Place a dishtowel under the lid of the slow cooker. This will help absorb any condensation that forms during cooking, keeping excess moisture off your tamales.
• Cook the tamales: Place the tamales in the slow cooker, open ends up, and cover with the lid. Cook on HIGH for about 3-6 hours. The exact cooking time will depend on the size and filling of your tamales.
• Check for doneness: After 3 hours, remove one tamale and let it cool for a few minutes before unwrapping. If the corn husk comes away easily from the dough and the dough is not mushy, your tamales are ready. If not, continue cooking and check again after 30 minutes.
• Rest the tamales: Once the tamales are cooked, turn off the heat and remove the lid. Let the tamales rest in the slow cooker for about 10 minutes before serving. For the best texture, let them cool completely and then reheat them.

Note: This method is suitable for both fresh and pre-cooked tamales. Pre-cooked tamales will take less time to heat through, so check them after 1-2 hours of cooking.

Stove-top steaming method

Steaming tamales is a traditional cooking technique that has been passed down through generations in Latin American cuisine. Tamales are typically cooked by steaming them in a large pot with a steamer basket. If you don't have a steamer basket, you can create a makeshift steamer by setting a plate on bunched-up aluminium. Here is a step-by-step guide to steaming pre-cooked tamales on a stove-top:

• Prepare the steamer basket: If you have a steamer basket, place it inside a large pot. Pour water into the pot until it reaches about 1 inch (2.5 cm) below the steamer basket. If your steamer basket has water in it, pour out a little water so that the water level is just below the basket.
• Arrange the tamales: Place the tamales in the steamer basket vertically, with the open ends facing up. Make sure they are packed tightly so they don't fall over. If you are making a large batch of tamales, you may need to steam them in batches or use multiple pots.
• Bring the water to a boil: Cover the pot and turn the heat to high. Once the water starts boiling, reduce the heat to medium. You can tell that the water is boiling when you see steam escaping from the pot.
• Simmer the tamales: Let the tamales simmer for 1 to 1.5 hours. Add 1/2 cup (120 ml) of hot water to the pot every 15 to 20 minutes to maintain the steam.
• Check for doneness: Take a tamale out of the pot and let it cool for a minute. Peel away the husk and check if the dough comes off easily. The tamale should be firm to the touch and fully cooked. If the dough is still sticky or doughy, return the tamale to the steamer for a few more minutes.
• Store leftovers: If you have leftover tamales, place them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months.

Alternative steaming methods:

If you don't have a stove or prefer to use other cooking equipment, there are several alternative methods to steam tamales:

• Pressure cooker: Place a steamer basket at the bottom of the pressure cooker and add 2 cups (473 ml) of water. Arrange the tamales vertically in the basket with the open ends facing up. Close the lid and cook at high pressure for 15 to 20 minutes. Then, release the pressure and let the tamales rest for 10 minutes before serving.
• Instant Pot: Pour 1 cup (240 ml) of water into the Instant Pot and place a steamer basket inside. Arrange the tamales vertically with the open ends facing up. Cover the pot, close the steam valve, and manually set the machine to high pressure for 20 minutes. Release the pressure naturally, open the lid, and check if the tamales are done.
• Microwave: Place the tamales on a microwave-safe plate, leaving a 1-inch gap between each tamale. Cover them with a damp paper towel and microwave on medium power for 1 to 2 minutes per tamale.
• Oven: Preheat the oven to 350 °F (177 °C). Wrap the tamales in foil and place them on a baking sheet. Bake for 20 to 30 minutes.

Oven method

If you don't have a steamer, you can still steam your tamales in the oven. This method is a reliable alternative to steaming and is a simple, quick process.

Step 1: Preheat the Oven

First, preheat your oven to 225°F. This temperature ensures that your tamales cook in a moist environment, closely mimicking the effect of steaming.

Step 2: Prepare the Roasting Pan

Pour some boiling water into the bottom of a turkey roasting pan. You can also use a Dutch oven, as long as it is tall enough to hold the tamales upright.

Step 3: Set Up the Rack

Place the roasting rack into the pan and lay some corn husks over the rack. This will prevent the tamales from falling through the rack.

Step 4: Arrange the Tamales

Place your prepared tamales on the rack on top of the corn husks. You can stack them, but try not to go beyond two layers to avoid squishing them.

Step 5: Seal with Foil

Tightly cover the roasting pan with aluminum foil to lock in the steam.

Step 6: Cook the Tamales

Put the roasting pan into the preheated oven. Periodically check on the tamales to make sure the water hasn't evaporated, and add more water if needed.

Step 7: Test for Doneness

Cook the tamales for 45 to 60 minutes. Carefully unwrap one tamale and check if it's cooked through. The masa should easily pull away from the husk. If not, return the tamale to the oven and continue cooking for a few more minutes.

Step 8: Serve

Remove the tamales from the oven and let them cool for a few minutes before serving. Enjoy your freshly cooked tamales!

Microwave method

Microwaving is a convenient and time-saving method to steam pre-cooked tamales. It is also a great option if you don't have a steamer at home. Here is a step-by-step guide on how to do it:

Step 1: Prepare the tamales

If your tamales are frozen, it is best to thaw them before steaming. You can leave them on the kitchen counter for an hour to reach room temperature, or you can defrost them in the microwave. It is important to note that the tamales should be kept in their corn husks during the thawing process.

Step 2: Choose a microwave-safe dish

Select a microwave-safe dish that is large enough to hold your tamales. The dish should have a lid or be covered with microwave-safe plastic wrap.

Step 3: Add water

Place a small amount of water at the bottom of the dish to create steam for cooking the tamales.

Step 4: Arrange the tamales

Stand the tamales upright in the dish, ensuring they are not overcrowded. Leave enough space between each tamale to allow for even cooking. You can brush the tamales with a little water or broth for extra moisture.

Step 5: Cover the dish

Use a lid that fits securely or cover the dish with microwave-safe plastic wrap. Make sure to leave a small vent for the steam to escape.

Step 6: Microwave

Set your microwave to high power and cook the tamales for 3-5 minutes per tamale. For example, if you are cooking four tamales, the total cooking time would be 12-20 minutes. If you are cooking more than one tamale, rotate them halfway through the cooking time to ensure even heating.

Step 7: Check for doneness

After the recommended cooking time, remove one tamale from the microwave and carefully unwrap it. Check if it is heated through to its centre. If not, return it to the microwave for an additional minute or two.

Step 8: Serve and enjoy

Once the tamales are fully heated, carefully remove them from the microwave and let them cool slightly before serving. You can garnish them with your favourite toppings, such as salsa, sour cream, or guacamole.

Additional Tips:

• If you prefer a crispier texture, unwrap the tamales after microwaving and place them in a preheated oven at 375°F (190°C) for a few minutes until they are crispy and golden.
• It is important to note that the internal temperature of the tamales should reach 74°C or 165°F to ensure the tamales are fully cooked and safe to eat.
• Always keep the corn husks on the tamales while microwaving, as this helps retain moisture and protect the tamales from falling apart.

Frequently asked questions