How long do you cook tamales without a steamer?

The best way to enjoy homemade tamales is to eat them right after they’ve been prepared. Steamed tamales are the most ideal, regardless of whether you’re making them from scratch or simply warming them up. However, it may not always be possible to use a steamer for your tamales.

If you’re not sure how to cook tamales without a steamer, this article will provide you with all the details you need. Find out all the possible alternatives to using a steamer for your tamale recipes, and pay attention to all the tips that will make your cooking easier.

Tamales Nutrition Facts

Cooking Tamales Without a Steamer

Keep the following helpful instructions in mind when attempting to cook tamales without using a steamer:

Different ways to cook tamales – Cooking tamales without using a steamer is definitely possible, so let nothing stop you. Even without a commercial steamer, you may very easily make your own steamer basket out of anything heat resistant that will keep the tamales above the boiling water and help the steam to permeate them. You can also reheat tamales without using steam, such as by deep frying them or grilling them.

Consider one or more of the cooking methods below:

Using a Pressure cooker

To steam tamales in a pressure cooker, add roughly two cups of water to the cooker, then put the tamales in the basket before you turn on the pressure setting. Leave the pressure cooker to reach its highest temperature. Turn down the heat after the water is heated enough to produce steam. The tamales should then be steamed for 15 to 20 minutes. This should be sufficient to reheat the tamales to the appropriate moisture level.

Using a Crock-Pot

With a crockpot or slow cooker (if this is the equipment you have), you may be able to reheat tamales quickly and easily. Simply place the tamales atop a rack in the pot to cook. Most crockpots are equipped with a rack for steaming, but if you don’t have one, you may use a colander instead.

Begin by placing the rack (or colander) inside the crockpot for this procedure. Fill the crockpot halfway with water, just underneath the rack. Bring to a boil over high heat, then reduce to a medium heat setting for a slow cook.

Cover each tamale in foil individually while the water comes to a boil. When the water has reached a boil, place the tamales atop the rack, cover the crockpot, and turn the heat up to high. Before serving, steam them for 1 to 2 hours, or until thoroughly heated.

Using an oven

Although steaming in the oven may not appear to be the most ideal method, it is effective. An oven’s disadvantage is that it tends to dry up food. So, if you would like to reheat tamales while keeping them tender and moist, you’ll need to avoid this.

Begin this cooking method by boiling some water in a pot, then pour it into a baking tray. Because water takes more time to boil in the oven, boiling the water first on the stovetop will significantly reduce the cooking time. In the baking tray, place a baking rack that is high enough to prevent the tamales from being in the water. Position the foil-wrapped tamales atop the rack, then steam them for 1 to 2 hours.

Grilling

To prepare tamales using a barbecue or an outdoor grill, first, remove the husks and place them on the grill grate. Heat the tamales over a low flame until they’re heated throughout. The husks will darken slightly, but the insides will not burn if the tamales are turned frequently and the heat is kept low. This method will impart a nice smoky flavor to your tamales.

Pan-frying

A pleasant, somewhat crunchy exterior is achieved by pan-frying tamales with a small amount of oil. First get the tamales out of their husks, spray the bottom of the pan with oil, and cook the tamales until they are heated through; do this over medium-low to medium heat.

If you’re working with cooking oil that has a low smoke point, olive oil, for instance, reduces the heat of the stove. If using heat-resistant cooking oil instead, and you want your tamales to be beautifully browned, increase the heat.

Using a Metal Strainer

Using a metal strainer inside a pot atop the stove is another cooking method that works in a similar manner to a crockpot. To accomplish this, you’ll need some technical expertise to understand how to keep the tamales hanging above the water while the lid is kept closed. During this period, the steam gets to do its job and warm the tamales properly.

Fill a saucepan that has a tight-fitting lid with water, then develop a technique to support a colander or metal strainer above the water and cover the pot to prevent steam from escaping. Wrap each of the tamales in aluminum foil separately. Bring the water to a boil, then drain the wrapped tamales into a colander with a lid. Reduce the heat to a low setting and steam for about 1 to 2 hours.

Cooking Time for Tamales Without a Steamer

The cooking time will typically depend on the method you choose to use. Pay attention to the timing guidelines in the table below:

Conclusion

Tamales are one delicious recipe to try, and you don’t necessarily need a steamer to make your cooking successful. There are many alternatives that have been described above, all of which will suffice to help you get the best possible results.

Make sure to choose the most convenient option for you, especially based on the equipment you have on hand, and which method you find the easiest to adopt. Also, ensure to follow the correct instructions regardless of the method you decide on.

Homemade tamales are a delicious meal you can sit down with or take on the go.

Image Credit: ERNESTO CHI/iStock/GettyImages

Tamales contain meat, vegetables and seasonings tucked inside a tender dough wrapped in a corn husk and tied closed. The corn husk protects the tamale during steaming, while also providing its own serving container.

Steaming tamales, as opposed to baking them, keeps the dough soft and tender. You can steam tamales in a regular pot with modifications if you don't have a vegetable steamer.

• Tamales

• Pot with lid

• Metal rack

• Metal bowl

• Tongs

• Cooling rack

1. Set a round metal rack inside a large pot.
2. Add at least 2 inches of water to the pot so the water sits just beneath the top of the rack.
3. Place a metal heat-safe bowl inside the pot upside down, resting it on top of the rack.
   • Use a bowl with a diameter smaller than the pot to ensure there are 1 to 2 inches of space between the rim of the bowl and the sides of the pot.
4. Stand the tamales on end inside the pot, resting them between the bowl and pot. Place the tamales next to each other but do not overlap them. The bowl holds the tamales upright.
5. Place the lid on the pot.
6. Heat it over medium heat until the water begins to simmer.
7. Steam the tamales for one hour, checking the water level every 15 minutes or so.
   • Add more water as necessary so the pot doesn't boil dry.
8. Remove the tamales from the pot with a pair of tongs.
9. Cool them on a rack for 15 minutes or until they cool enough to handle and unwrap safely.

Cook multiple layers of tamales in a single, deep pot. Stack each row of tamales on top of the one below, keeping them upright against the side of the bowl.