Homemade tamales are known for their soft and moist texture. To do this, you'll need to steam these foods in a steaming basket placed in a large saucepan. If you don't have one, you can make a simple steamer by placing a plate on top of a stack of foil. You can also steam tamales in a pressure cooker or instant pot. All of these methods can be used to cook as many tamales as you want.
Step
Method 1 of 4: Using the Steamer Basket
Step 1. Pour water into a large pot until it is 2.5 cm high, then install the steamer basket
Place a pot measuring approximately 10 liters on the stove. Pour water until the pool is 2.5 cm high, then place the steamer basket in it. The water should be under the basket.
If your steamer basket touches the surface of the water, throw a little water in the pot
Step 2. Arrange the tamales in the basket so that they are vertical
Place each tamale standing on top of the steamer basket with the folded side down. The exposed part should face up. Position this food so that it is crammed into the basket and does not fall.
You should be able to put a few dozen tamales in the pot. If you cook a lot, you will need to steam them separately or use several pans at once
Step 3. Bring the water to a boil in a saucepan, then reduce the heat to low
Cover the pot and turn on high heat. Once the water starts to boil at the bottom of the pot, lower the heat slightly. The water should be finely foamy.
You can tell when the water is boiling when the pot is already steaming
Step 4. Add water every 20 minutes and steam the tamales for 60 to 90 minutes
Steam the tamales until the mixture flakes slightly at the ends. You'll need to pour 120 ml of hot water into the pot every 15-20 minutes to keep it steaming a lot.
Step 5. Check the tamales to make sure they peel off easily, then serve
Remove one tamale from the pan and let it cool for 1 minute. Peel off the skin to see if the tamale mixture is soft. The texture of the tamales should be firm to the touch and fully cooked. Let the rest of the tamales rest for a minute, then let guests peel them themselves before eating.
Step 6. Store the tamales in an airtight container in the refrigerator
If there are any leftovers, place the skinned tamales in an airtight container. You can keep it for 2 to 3 days. You can also place the container in the refrigerator and store it for up to 3 months.
You can reheat tamales in the oven. Wrap the tamales and skins in foil. Bake the food at 177 °C for 30 minutes
Method 2 of 4: Steaming Tamales without Basket
Step 1. Prepare 3 clumps of foil, then place them in the pan
Take 3 strips of similar sized foil and roll them into a ball the size of your fist. Place the three balls in a 10 liter pot.
This ball must be arranged like a triangle in order to support the weight of the plate
Step 2. Place a heatproof plate and put water in the pot
Place a heat-resistant plate on top of the foil. The plate should not sway or tilt to one side. Pour enough water into the saucepan until it pools under the plate. This amount of water depends on the size of the pot and plate used.
Don't let the water touch the bottom of the plate so the tamales don't squish when they're done
Step 3. Arrange the tamales vertically in the basket
Place as many tamales as possible on the plate vertically until they are full. If you're only cooking a small amount of tamales and there aren't enough of them to solidify, you can lay them out on a plate. Make sure the open end is facing up and not touching the water in the pot.
Step 4. Heat the water on the stove, then reduce the heat
Turn on medium heat and put a lid on the pot. Once you see steam escaping from the inside of the pan, reduce the heat slightly. Keep the lid on the pot to prevent steam from escaping.
Step 5. Pour in the water occasionally and steam the tamales for 1 hour
Steam the tamales until the skin comes off the dough easily. You will need to pour 120 ml of hot water into the pot every 15-20 minutes to keep the steam flowing.
Step 6. Remove the tamales from the pot if the skins peel off easily
Remove the tamales from the pan and peel off the edges to make sure they are cooked through. The tamale dough should easily come off the skin. Put on oven mitts to pick up the plate that holds the tamales. Place the plate on a cooling rack and let it sit for a few minutes before serving the tamales.
If the plate is difficult to remove, you can remove the tamales one at a time. Place the food on a rack so it doesn't get too hot
Method 3 of 4: Cooking in a High Pressure Pot
Step 1. Add 473 ml of water and place the steamer basket in a pressure cooker
Pour 473 ml of water into a pressure cooker, then unfold the steamer basket and place it in the pot.
Step 2. Place the tamales vertically in the pressure cooker
Place the tamales on top of the steamer basket vertically until stuffed. The folded end should be facing down, while the open end should be facing up. You should be able to put a few dozen tamales in the pot.
You can steam the tamales in batches if there are too many to cook at once
Step 3. Cover the pressure cooker and turn it on to high temperature
Install the high pressure cooker cover and lock it tightly. Turn it on to high temperature until the pressure in the pan reaches maximum power.
Step 4. Reduce the pressure in the pan and cook the tamales for 15-20 minutes
Lower pan pressure to minimum. Set a timer to cook for 15-20 minutes, then allow the tamales to cook in the pan.
Step 5. Open a pressure cooker and let the tamales sit for 10 minutes
Turn off or unplug the pressure cooker. If you are using an electric pan, switch it to cooling mode. Set the time for 10 minutes so that the pressure in the pan can come out naturally.
Step 6. Open the pressure cooker and check the condition of the tamales
Once the pressure is gone, you can remove the pan cover. Remove one tamale and peel off the skin to make sure the tamale is done. The dough inside should easily come off the skin. If not, return the tamales to the pot and cook for a few more minutes.
You can cook tamales in multiple sessions if the pot doesn't fit all at once
Method 4 of 4: Using an Instant Cooking Pot
Step 1. Pour 240 ml of water into the pan and install the steamer basket
Put 240 ml of water into an instant cooking pot (instant pot). Prepare a steamer basket or rack and place it in the pot. The basket should be high enough to prevent water from seeping into it.
Step 2. Place the tamales in a vertical position
Place as many tamales as possible in the pot and arrange them so that they are vertical and able to support each other. The folded end of the tamale should be at the bottom, while the open end is facing up.
You should be able to put a few dozen tamales in the pot. You may need to cook it in several sessions if it's too much
Step 3. Put the lid on the pot and turn on the high cooking setting for 20 minutes
Put the lid on the instant pot and close it tightly. Close the steam valve and start the engine with manual setting. Set to high and cook the tamales for 20 minutes.
Step 4. Release the pressure and open the pan
Allow the pressure inside to escape naturally so that the cover pins fall off before opening. Check the tamales to make sure they are done. The tamale dough should easily come off the skin. Steam again the remaining uncooked tamales or serve cooked.
