If you’re new to tamales and are wondering how to cook them, we’ve got you covered. The best way to cook tamales is to steam them. This article covers everything you need to know about steaming tamales in a steamer, in the oven, on the stove, or in an Instant pot.
If you enjoy savory comfort foods and haven’t tried a tamale, you’re missing out! Originally from Mexico, and popular in Latin American and parts of the Caribbean, tamales have grown in popularity over the years.
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How to Steam Tamales
Tamales are somewhat delicate, and are ideal for steaming. Just be sure to place them well above the water so they stay intact. The last thing you want is soggy tamales!
Method 1: Steaming with a Steamer Basket
- Fill a large pot with enough water to reach slightly below the bottom of the steamer basket.
- Place the tamales vertically in the steamer basket so they are standing with the open end up, instead of laying them down. This will help to ensure that no water gets into the tamales.
- Let the water come to a boil, and then reduce the heat to medium. The water should be maintained at a very gentle simmer.
- Add more water from time to time to keep the steam going.
- The tamales will take 60 to 90 minutes to cook, so be sure to check the water level to ensure it doesn’t run out. Add more water if needed, and adjust the heat to maintain a gentle simmer.
- A tamale is done when it feels firm and the husk easily peels away. Let the tamale rest for a couple minutes before peeling the husk. If the tamale doesn’t feel firm or the husk is not easily peeled, return it to the pot and let it continue to steam.
Method 2: Steaming in a Pressure Cooker (or Instant Pot)
- Add water to the cooker so it’s just below the steamer basket.
- Place the tamales in the steamer basket vertically, with the open side up.
- Close the lid and set the pressure cooker to high heat.
- Once the pressure cooker reaches the maximum, reduce it to the lowest setting, and let the tamales cook for up to half an hour. This method typically takes around 20 minutes depending on the size and make of the pressure cooker.
- After 20 minutes have passed, turn off the pressure cooker and release the pressure naturally for about 10 minutes. Once the pressure is released, check one of the tamales for doneness. If it isn’t done, return it to the cooker and steam for an additional 5 – 10 minutes.
Method 3: Steaming on the Stove Without a Steamer Basket
- Choose a pot and a heat-resistant plate. If you don’t have a steamer basket, a plate can be used instead. Choose one that’s heat resistant and has enough space on the sides to allow the steam to move around.
- Use aluminum foil to create space beneath the plate. Make several large balls of foil to place into the pot. This will create a base for the plate to sit on.
- Once you are done with the aluminum balls, place the plate on top and add the appropriate amount of water. The water level should be just below the plate.
- Arrange the tamales vertically if possible. If they can’t stand vertically, you can lay them flat on the plate.
- Cover the pot with the lid and bring the water to a boil before reducing the heat to medium.
- Similar to using a steamer basket, it will take 60–90 minutes for the tamales to cook. Check the pot often to ensure there’s enough water.
- Remove a tamale from the plate and check it for doneness. If it needs more time, return it to the pot and continue steaming.
Method 4: How to Steam Tamales in the Oven
Of the methods covered so far, using an oven is the least desirable but it can be done.
- Set the temperature to its lowest setting. A very low temperature will ensure that the tamales steam, without drying out.
- Place a steam rack into the pot or casserole dish and add the tamales lying down with the folded end facing down.
- Add the boiling water so the level is just below the rack. It should take 40–60 minutes to steam the tamales but it’s a good idea to check for doneness at around the 40 minute mark. As with the other methods, if the tamale isn’t quite done, return it to the oven and continue to steam.
How to Steam Frozen Tamales
- Fill the bottom of a steamer with water, up to the halfway point.
- Turn the heat to high and wait for the water to start boiling.
- Place the tamales in the steamer insert, ensuring the water is not touching them.
- Steam for 45-60 minutes until done. Check to ensure the water doesn’t run out to avoid burning the tamales.
How Long Does it Take to Steam Tamales?
Cooking times can vary based on the thickness of the masa, the temperature of the steam, and the cooking method you’re using. Generally, it takes about 60-90 minutes for the tamales to thoroughly steam.
How Do You Know When Tamales are Done Steaming?
A tamale is done when it feels firm and the husk easily peels away. Let the tamale rest for a couple of minutes before peeling the husk. If the tamale doesn’t feel firm or the husk is not easily peeled, return it to the pot and let it continue to steam.
Do You Steam Tamales with the Lid on?
Yes, using a lid will create more steam, allowing the tamales to gently cook. It also helps to maintain the water in the pot, but be sure to check water levels throughout the steaming time to ensure that it doesn’t run out.
What’s the Best Way To Reheat Tamales?
The best way to reheat tamales is to steam them. Choose one of the processes described above and steam until done. If the tamales are frozen, steam them for about 45-60 minutes and check to ensure they’re done before serving.
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How To Steam Tamales (Step-by-Step Instructions)
Ingredients
- 4 frozen tamales
- Water
Instructions
- Fill a large pot with enough water to reach slightly below the bottom of the steamer basket.
- Place the tamales vertically in the steamer basket so they are standing with the open end up, instead of laying them down. This will help to ensure that no water gets into the tamales.
- Let the water come to a boil, and then reduce the heat to medium. The water should be maintained at a very gentle simmer.
- Add more water from time to time to keep the steam going.
- The tamales will take 60 to 90 minutes to cook, so be sure to check the water level to ensure it doesn’t run out. Add more water if needed, and adjust the heat to maintain a gentle simmer.
- A tamale is done when it feels firm and the husk easily peels away. Let the tamale rest for a couple minutes before peeling the husk. If the tamale doesn’t feel firm or the husk is not easily peeled, return it to the pot and let it continue to steam.
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