Steaming Tamales: Microwave Pressure Cooker Method

Tamales are an ancient food from Mexico and Guatemala and are traditionally one of the first packed lunches. They come in their own neat little pouches, making them the ideal pack-and-go meal.

Today, tamales are eaten throughout Central and South America, and the flavouring possibilities are truly endless!

A pressure cooker is a versatile kitchen appliance that saves time and retains the essential flavours and nutrients of your favourite dishes. By using high-pressure steam, it accelerates the cooking process, reducing the traditional cooking time significantly. When it comes to tamales, a pressure cooker is a game-changer, ensuring perfectly steamed, tender morsels of delight.

Step 1: Gather Your Ingredients

Make sure you have all the necessary ingredients at hand. This includes tamales, water, and any desired fillings or toppings. Traditional favourites include chicken, beef, cheese, or even vegetarian options.

Step 2: Prepare Your Pressure Cooker

Ensure that your pressure cooker is clean and in good working condition. Double-check the manufacturer's instructions for any specific guidelines. Fill the cooker with the recommended amount of water, usually around 1 cup.

Step 3: Set Up the Steamer Basket

Place a steamer basket or a sturdy metal rack in the pressure cooker. This will provide a platform for the tamales to sit on, preventing direct contact with the water. It's important to keep the tamales elevated to avoid soggy bottoms.

Step 4: Assemble Your Tamales

Take each tamale and carefully unwrap the corn husk. Spoon the desired filling down the centre, then fold the sides of the husk over the filling. Place the tamale upright on the steamer basket, making sure they are secure and won't tip over during the cooking process.

Step 5: Cooking Time and Pressure

Check your pressure cooker's manual for specific instructions on cooking time and pressure settings. In general, tamales need about 15-20 minutes of cooking time at high pressure. Once the desired time has passed, release the pressure according to your cooker's instructions.

Carefully remove the tamales from the pressure cooker and let them cool slightly before serving.

How to prepare the corn husks for tamales

Preparing the corn husks is a crucial step in making tamales, as they hold the tamales together, prevent them from drying out, and allow steam to penetrate during cooking. Here is a detailed guide on how to prepare corn husks for tamales:

• Sourcing and Inspection: Start by sourcing corn husks, which are the outer covering of an ear of corn. You can typically find dried corn husks year-round in the produce section of grocery stores or online. Look for bags of corn husks that are free from tears, moisture, and debris.
• Cleaning and Soaking: The evening before making tamales, remove the corn husks from their packaging. Inspect and clean them by removing any debris, threads, or torn husks. Rinse the husks under cold water to eliminate any dirt or dust. Place the husks in a clean container, such as a large bowl or plastic storage container, and cover them with hot water. Weigh down the husks with a heavy object to keep them submerged. Soak the husks overnight or for at least two hours until they become soft and pliable.
• Drying and Storage: After soaking, remove the corn husks from the water and pat them dry. Place the husks in a covered dish or a large plastic bag to prevent them from drying out. If you're not using them immediately, keep them moist by covering them with a damp paper towel.
• Selecting the Right Size: When assembling your tamales, select the larger and medium-sized husks. The shape of the husk is also important—it should have a narrow end, a broad end, and two long sides, resembling a trapezoid.
• Preparing for Assembly: Before spreading the dough and filling, ensure the corn husks are clean and dry. If they have dried out, return them to the water and allow them to soak again until soft.

By following these steps, you'll have well-prepared corn husks that are ready for the next stages of tamale-making!

How to make the filling for tamales

Tamale fillings are as varied as the stars in the sky, but the most important part of a tamale is the corn dough or masa. The filling is usually used in small quantities as a garnish for the dough, but the tamale's name often refers to the filling. For example, tamales de salsa verde (green sauce), tamales de rajas y queso (chile strips and cheese), and tamales de pollo con mole (chicken and mole sauce).

Authentic Beef Tamale Filling

• 3 cups shredded beef
• 8 large roasted fresh green chiles, skin, seeds and veins removed, and flesh coarsely chopped
• 1 white onion, peeled and chopped
• 6 cloves of garlic, peeled and crushed
• 1 fresh jalapeño pepper, seeded and diced
• 3 potatoes, peeled, boiled, and chopped into cubes
• 1 cup Mexican cooking sauce, homemade or from a jar

Green Chile Tamale Filling

• 1 cup roasted, peeled, seeded, and chopped fresh green chiles
• 3 cups shredded Oaxaca string cheese or shredded Jack cheese
• 1/2 cup green cooking sauce, homemade or from a jar
• 1/2 cup whole corn kernels (mixed into the dough)

México del Sur Tamale Filling

• 2 cups cooked, shredded chicken, seasoned with hoja santa
• 1 cup fresh, whole corn kernels
• 1 cup finely diced tomatoes
• 1/2 cup red cooking sauce or table sauce

Yucatan Tamale Filling

• 2 cups cubed, cooked chicken marinated in citrus flavors
• 1/2 cup chopped cilantro
• 1/2 cup crumbled Cotija cheese
• 2 fresh serrano chiles, finely diced
• 1/4 cup bitter orange juice (or substitute half tar lime juice and half sweet orange juice)

Black Bean and Cheese Tamale Filling

• 2 cups cooked, seasoned black beans
• 1/4 cup liquid from beans (bean broth)
• 1/2 cup chopped cilantro
• 1 cup shredded panela cheese
• 1/2 cup peeled and chopped onion

Mariscos (Seafood) Tamale Filling

• 2 cups cooked shrimp or lobster meat
• 1 cup shredded Oaxaca string cheese or Jack cheese
• 1/2 cup coarsely chopped cilantro leaves
• 1/4 cup heavy cream mixed with 1/4 cup mayonnaise, seasoned with 1 teaspoon garlic powder and 1 tablespoon lime juice

When preparing your fillings, remember to allow enough time for cooking the beef, chicken, shrimp, or beans, or roasting and seeding the chiles.

How to assemble tamales

Assembling tamales is a fun activity to do with friends and family. Here is a step-by-step guide on how to assemble tamales:

Step 1: Prepare the Corn Husks

Firstly, you need to soak the corn husks in water to soften them. Place the dried corn husks in a large pot and cover them with water. To keep the husks fully submerged, place a heavy plate or a smaller pot filled with water on top. Let the husks soak for about three hours or up to a day, flipping them occasionally to ensure even softening.

Step 2: Make the Filling

While the corn husks are soaking, you can prepare the filling of your choice. Traditional fillings include chicken, beef, cheese, or vegetarian options. You can also experiment with different fillings such as shrimp, sweet potato, or pineapple for a tropical twist.

Step 3: Make the Masa Dough

In a stand mixer or by hand, combine the masa harina, shortening, oil, salt, and baking powder. Gradually add the reserved cooking liquid or water and mix until you achieve a soft, pliable dough. The dough should have a fluffy, light texture, similar to a loose cookie dough.

Step 4: Assemble the Tamales

Now, it's time to assemble your tamales! Take two corn husks from the soaking liquid and lay them flat on your work surface. Spread about 1/4 cup of masa dough onto each husk, pressing it into a 4-inch square with a 2-3 inch border at the bottom.

Add a heaping tablespoon of your chosen filling in a line down the center of the masa square. Fold in the sides of the corn husks until they overlap, and then wrap the husk tightly around the dough. Finally, fold up the bottom part of the husk to seal your tamale closed.

Step 5: Set Up the Pressure Cooker

Add about 1-2 cups of water to the bottom of your pressure cooker. The amount of water will depend on the size of your cooker, so refer to the instruction manual for the recommended quantity. Place a steamer basket or a sturdy metal rack inside the cooker to create a platform for the tamales to sit on, preventing direct contact with the water.

Step 6: Cook the Tamales

Arrange the assembled tamales upright in the steamer basket, ensuring they are secure and won't tip over. Close the lid and set the cooker to high pressure for 15-20 minutes. Once the cooking time is complete, release the pressure according to the manufacturer's instructions.

Carefully remove the tamales from the pressure cooker and let them cool slightly before serving. Enjoy the delicious, tender morsels of steamed tamales!

How to steam tamales in an Instant Pot

Tamales are a delicious treat, but they can be time-consuming to make. Using an Instant Pot can speed up the process and make it more efficient. Here's a step-by-step guide on how to steam tamales in an Instant Pot:

Step 1: Prepare the Ingredients

Before you begin, make sure you have all the necessary ingredients, including tamales, water, and your desired fillings or toppings. Traditional fillings include chicken, beef, cheese, or vegetarian options. You can also get creative and experiment with fillings like shrimp, sweet potato, or pineapple for a tropical twist.

Step 2: Get Your Instant Pot Ready

Ensure your Instant Pot is clean and in good working condition. Refer to the manufacturer's instructions for any specific guidelines. Fill the pot with the recommended amount of water, which is usually around 1-2 cups.

Step 3: Set Up the Steamer Basket

Place a steamer basket or a sturdy metal rack inside the Instant Pot. This will provide a platform for the tamales to sit on and prevent direct contact with the water, ensuring the tamales don't get soggy.

Step 4: Assemble Your Tamales

Take each tamale and carefully unwrap the corn husk. Spoon your desired filling down the center, then fold the sides of the husk over the filling. Place the tamale upright on the steamer basket, making sure they are secure and won't tip over during cooking.

Step 5: Understand Cooking Time and Pressure

Check your Instant Pot's manual for specific instructions on cooking time and pressure settings. In general, tamales need about 15-20 minutes of cooking time at high pressure. Once the desired time has passed, release the pressure according to the cooker's instructions.

Step 6: Remove and Serve

Carefully remove the tamales from the Instant Pot and let them cool slightly before serving. Enjoy the authentic flavors of steamed tamales in the comfort of your own kitchen!

Tips for Success:

• Experiment with different fillings to find your favorite combinations.
• Ensure your tamales are tightly wrapped to prevent the filling from escaping during cooking.
• Enhance the flavor by adding seasonings or broth to the water in the Instant Pot.
• Avoid overcrowding the Instant Pot to allow for even steam circulation and consistent cooking.

How to reheat tamales

Tamales are a delicious addition to your mealtime rotation—you can find them stuffed with cheese, chicken, or decadent, sweet fillings. But warming up leftovers is an art! Here is a detailed, direct, and instructive guide on how to reheat tamales using a microwave pressure cooker.

Method 1: Using a Steamer

The gold standard of reheating tamales, steaming helps the Mexican delicacies retain their original flavor and texture. Fill your microwave pressure cooker with water and turn the heat to medium. Keep your tamales in their husks and steam for 15 to 20 minutes, adding an extra 10 minutes if starting from frozen.

Method 2: Using an Oven

A reliable alternative to steaming, reheating tamales in the oven is a simple, quick method. Preheat your oven to 425°F and wrap each tamale tightly in a few layers of aluminum foil, removing any air. Then, put them in the oven for 20 minutes, turning them over at the halfway mark.

Method 3: Using an Instant Pot

When you want a delicious lunch but don't want to think about preparing it, turn to a good microwave pressure cooker. Once your Instant Pot is heated to high, dampen your tamales and let them warm for about 10 minutes. Make sure they're spaced apart so that they'll all be thoroughly cooked.

Method 4: Using a Microwave

When you have serious tamale cravings, this is your best bet. The secret to the perfect microwaved tamale is to wrap each one in a damp paper towel. Arrange them on a microwave-safe plate with space between them. Heat the tamales for one to two minutes.

While this method is quick, keep in mind that it does risk drying them out more than other methods. If your tamales are frozen, let them thaw in the refrigerator for a few hours before microwaving.

Frequently asked questions