Steaming Tamales: Power Cooker Perfection

Tamales are a traditional Mexican dish made from masa (a dough made from corn) and filled with various ingredients, such as meats, cheeses, and vegetables. They are typically wrapped in a corn husk or banana leaf and then steamed until fully cooked.

To steam tamales in a power cooker, you will need a trivet or steamer basket, water, and of course, your tamales. Here is a step-by-step guide:

1. Place the trivet or steamer basket at the bottom of the power cooker.

2. Add 1-2 cups of water, ensuring it doesn't touch the tamales when they are placed inside.

3. Place the tamales vertically, with the open end facing up, in the basket.

4. Close the lid of the power cooker and set the pressure to high.

5. Steam the tamales for 15-20 minutes.

6. Allow the pressure to release naturally, and carefully remove the tamales using tongs or a large spoon as they will be hot.

Enjoy your freshly steamed tamales!

How to steam tamales in a power cooker without a steamer basket

Steaming tamales is much easier than rolling them, and you don't necessarily need a steamer basket to do it. Here are some ways to steam tamales in a power cooker without a steamer basket:

Using a Metal Strainer or Colander

You can use a mesh strainer or metal colander to steam your tamales. You'll need to suspend the strainer or colander over the boiling water, which can be done by hanging it from its lip or handle. However, this method means the lid of your pot won't fit snugly, so you'll need to allow for extra cooking time.

Using a Bowl and Chopsticks

This method involves placing an upside-down bowl in the bottom of your stockpot and arranging three or four chopsticks on top of it to act as a rack for your tamales. This method can work for up to six tamales, but be careful not to stack them, as they may fall into the water.

Using an Oven and Roasting Pan

While not a conventional way to steam tamales, you can use your oven by arranging them in a covered baking pan with some water and finding a way to lift them out of the water while they steam. You can use a roasting pan with an insert or ball up some aluminium foil to place the tamales on. This method may take twice as long, but you can minimise cooking time by starting with boiling water.

Using a Rice Cooker

Rice cookers often have a basket where tamales can be raised above the steaming water. Pour water into the rice cooker until it's about 2 inches deep, making sure it doesn't touch the rack. Then, lay out the tamales in a single layer in the basket so they will be evenly reheated by the steam.

Using a Pressure Cooker

Pour about two cups of water into your pressure cooker and place the tamales in the basket. Activate the pressure setting and heat up to the hottest setting. Once the water is producing steam, reduce the heat and steam for a further 15 to 20 minutes.

General Tips for Steaming Tamales

• The goal of steaming tamales is to cook or heat them through so they are soft and moist.
• If your tamale recipe calls for cool or warm water, you'll need to steam your tamales for 30 minutes to one hour. If your recipe calls for boiling water or you're using pre-cooked tamales, you'll only need to steam them for 15 to 30 minutes.
• Don't use so much water that your tamales are sitting in liquid, as this will make them soggy.
• You can arrange your tamales lying down or standing up. If you lay them down, face the opening of the corn husk upward so the insides don't fall out when you lift them out of the pan. If you stand them up, arrange them with the open end facing up.
• Check tamales in different parts of the pot for doneness, as those around the edges will cook more quickly than those in the middle.

How to steam frozen tamales in a power cooker

Tamales are a traditional Mexican dish made from masa (a dough made from corn) and filled with various ingredients, such as meats, cheeses, and vegetables. They are typically wrapped in a corn husk or banana leaf and then steamed until fully cooked.

Before you start, ensure that your power cooker has a steamer basket or rack. If not, you can use a heat-proof plate and aluminium foil balls to create a makeshift steaming platform. You will also need to ensure that your power cooker has a lid, as this is essential for the steaming process.

Step 1: Prepare the Power Cooker:

• If using a steamer basket or rack, place it inside the power cooker.
• Add 1-2 cups of water to the power cooker, ensuring that the water does not touch the tamales when they are placed inside.

Step 2: Prepare the Tamales:

• If your tamales are frozen, allow them to thaw slightly so that you can easily unwrap and rearrange them.
• If using corn husks, soak them in warm water for at least 30 minutes before assembling the tamales.
• Prepare your masa by combining masa harina, baking powder, and salt in a mixing bowl. Stir in the desired amount of liquid (water, stock, or cooking liquid from your filling) and fat (such as lard, vegetable shortening, olive oil, or butter) until you achieve a soft and pliable dough.
• Spread a thin and even layer of masa onto the corn husks or banana leaves, leaving enough space around the edges for folding and sealing.
• Place your desired filling (meat, cheese, or vegetables) in the center of the masa.
• Carefully fold and seal the tamales, leaving one end open to allow steam to penetrate the filling during the cooking process.

Step 3: Steam the Tamales:

• Place the tamales vertically in the steamer basket or on the heat-proof plate, with the open end facing up. Ensure that they are not overcrowded and have enough space for steam to circulate.
• Close the lid of the power cooker and set the pressure to high.
• For frozen tamales, steam for 20-30 minutes at high pressure. If steaming fresh tamales, 15-20 minutes should be sufficient.
• Allow the pressure to release naturally for at least 10 minutes before carefully removing the lid.

Step 4: Check for Doneness and Serve:

• Carefully remove a tamale from the power cooker using tongs or a large spoon, as they will be hot.
• Allow the tamale to cool for a few minutes, which will help the masa firm up further.
• Unwrap the tamale and check the consistency of the masa. It should be firm but not hard and should easily pull away from the husk. If the masa is still sticky or doughy, return the tamale to the power cooker and steam for an additional 5-10 minutes.
• Serve the tamales hot with your favorite toppings, such as salsa, sour cream, or guacamole.

Tips for Perfect Tamales:

• Ensure that your corn husks are completely drained and dried after soaking to prevent soggy tamales.
• Apply a thin and even layer of masa to avoid undercooking or sogginess.
• Avoid overcrowding the tamales in the power cooker to allow for even steaming and cooking.
• Regularly check the water level in the power cooker and add more boiling water if necessary, ensuring that the water level remains below the steamer basket or plate.
• If reheating tamales, you can use the steaming method described above or try alternative methods such as microwaving or oven baking.

How to make sure your tamales don't explode in a power cooker

Tamales are a delicious Mexican dish, but they can be a little tricky to get right. Here are some tips to ensure your tamales don't explode in a power cooker:

• Soak the corn husks: This is an important step to ensure the husks are softened and pliable. Place the dried corn husks in a large pot of cool water and use a heavy object, like a plate, to keep them submerged. Soak for at least three hours or overnight.
• Prepare the filling: The filling should be moist but not runny. If using meat, cook it until tender and shred or dice it into small pieces. You can also use vegetarian fillings like sautéed zucchini, onion, and Anaheim pepper.
• Make the masa: The masa dough should have a soft and pliable consistency. Combine masa harina, baking powder, and fat (such as lard, butter, or oil) in a large bowl. Slowly add liquid (water, stock, or cooking liquid from the filling) until you achieve the desired consistency.
• Assemble the tamales: Spread the masa onto the corn husks, leaving a border around the edges. Add the filling and carefully fold the husks, ensuring they are tightly closed.
• Use a steamer basket: Place a steamer basket or rack at the bottom of your power cooker and add enough water to reach just below the basket. This will ensure the tamales don't come into direct contact with the water.
• Arrange the tamales upright: Stand the tamales up in the steamer basket, leaving a small gap between them to allow for even cooking. If necessary, tie them in groups of three with kitchen string to form a tripod shape.
• Cook at high pressure: Close the lid and cook at high pressure for around 20 minutes. Allow for a natural pressure release of at least 10 minutes before opening the lid.
• Check for doneness: Remove one tamale and let it cool for a few minutes. Carefully unwrap it and check if the masa is set and pulls away easily from the husk. If not, return it to the cooker and cook for a few more minutes.
• Avoid overfilling: Don't pack the tamales too tightly in the cooker. This can affect the circulation of steam and may cause uneven cooking.
• Don't forget the water: Always use at least one cup of water in your power cooker to ensure proper pressurization.
• Let them rest: After cooking, remove the tamales from the cooker and let them rest for a few minutes before serving. This will allow them to firm up and cool slightly.

How to steam tamales in a power cooker with a steamer basket

Tamales are a traditional Mexican delicacy made with masa, a corn-based dough, and a meat or cheese filling. Here is a guide on how to steam tamales in a power cooker with a steamer basket.

Step 1: Prepare the Steamer Basket

Place a steamer basket inside your power cooker. If you don't have a steamer basket, you can use a vegetable steamer basket, a metal strainer, or a metal colander. Ensure that the basket is large enough to fit inside your power cooker and has enough space for the tamales to be arranged inside it.

Step 2: Add Water to the Power Cooker

Pour water into the power cooker, ensuring that the water level is just below the steamer basket. You want to avoid the tamales coming into direct contact with the water, as this will make them soggy. An inch or two of water is usually enough, but adjust as needed depending on the number of tamales you are cooking and the size of your power cooker.

Step 3: Prepare the Tamales

If your tamales are frozen, allow them to thaw before steaming. Place the tamales inside the steamer basket, arranging them vertically with the open end facing up. If you have a large number of tamales, you may need to cook them in batches to avoid overcrowding the basket.

Step 4: Steam the Tamales

Close the lid of the power cooker and turn it on. Allow the water to come to a boil, and then reduce the heat to a low or medium setting. The water should be gently bubbling. Maintain the heat for 15 to 30 minutes for pre-cooked tamales or up to an hour for tamales made with a warm or cool water masa recipe. Remember to check the water level periodically and add more water as needed to ensure it doesn't completely boil off.

Step 5: Check for Doneness

After the recommended steaming time, turn off the power cooker and carefully open the lid. Using oven mitts or tongs, remove one tamale and let it cool for a minute. Peel back the husk and check if the dough pulls away easily from the husk. The tamale should be firm to the touch and fully cooked. If it is still doughy, return the tamale to the power cooker and continue steaming for a few more minutes.

Step 6: Serve and Store

Once the tamales are cooked, you can serve them immediately. They are best enjoyed warm. Any leftover tamales can be stored in an airtight container in the refrigerator for 2 to 3 days or frozen for up to 3 months.

Enjoy your freshly steamed tamales!

How to steam tamales in a power cooker with aluminium foil

Tamales are a traditional Mexican delicacy made with masa, a corn-based dough, and a meat or cheese filling. Here is a step-by-step guide on how to steam tamales in a power cooker with aluminium foil:

Step 1: Prepare the Aluminium Foil

Scrunch aluminium foil into balls that are around 2 inches (5.1 cm) in diameter. You will need three of these balls to act as a stand for the plate that will hold your tamales. Make sure that the balls are screwed up nice and tight so that they don't unravel while the tamales are steaming.

Step 2: Place the Aluminium Foil Balls in the Cooker

Choose a pot that is large enough to fit a plate inside it. Place the three aluminium foil balls in a triangle shape around the edges of the pot to form a stable stand for the plate.

Step 3: Prepare the Plate

Balance a heat-proof plate on top of the aluminium foil balls. The plate should be slightly smaller than the pot, leaving a gap of around 1 inch (2.5 cm) from the edge of the pot. This will allow room for you to pour water into the bottom of the pot. Adjust the plate until it sits evenly over the three aluminium foil balls.

Step 4: Add Water

Use a jug to pour cold tap water into the pot, filling it to about 1 inch (2.5 cm) below the plate. Be careful not to pour water up to the level of the plate, as this can cause the tamales to get wet when the water starts to boil.

Step 5: Arrange the Tamales on the Plate

Place the tamales onto the plate with the open side facing up. Spread them out across the plate to ensure even steaming. If you are cooking a large number of tamales, you can layer them on top of each other. Make sure that the plate is balanced before adding the tamales to avoid accidentally tipping them into the water. If necessary, rearrange the aluminium foil balls to improve stability.

Step 6: Bring the Water to a Boil

Place the pot on the stove, turn the heat up to medium, and wait for the water to boil. Put the lid on the pot to speed up the process. Be careful not to shake or disturb the tamales while moving the pot.

Step 7: Steam the Tamales

Once the water is boiling, turn the heat down to low and put the lid on the pot if it isn't on already. The lid helps to trap the heat and moisture inside the pot, creating the ideal environment for steaming the tamales. Set a timer for 1 hour to remind yourself to check on them. Occasionally check that there is still water under the plate, and add more if needed.

Step 8: Remove and Serve the Tamales

After 1 hour of steaming, use metal tongs to transfer the tamales from the pot to a plate. Allow the tamales to cool for about 5 minutes before serving. Enjoy them warm, perhaps with a side salad or your favourite Mexican side dishes.

Frequently asked questions