How to Cook Tamales

Using a Steamer Basket

Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. Set an 11-quart (10.4 liter) pot on the stove. Pour in about 1 inch (2.5 cm) of water into the pot and place a steamer basket in the pot. The water should come just below the steamer basket. If your steamer basket has water in the bottom of it, pour out a little of the water.

Arrange the tamales vertically in the basket. Place each of the tamales into the steamer basket so they're standing with the folded ends on the bottom. The open ends should be facing up. Position the tamales so they're packed and won't fall over. You should be able to get a few dozen tamales into the pot. If you're making more than this, you'll need to steam the tamales in batches or use several pots.

Bring the water in the pot to a boil then reduce the heat. Cover the pot and turn the heat to high. Once the water starts boiling in the bottom of the pot, turn the heat down to medium. The water should bubble gently. You can tell the water is boiling when you see steam escaping from the pot.

Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. Let the tamales steam until the dough pulls away from the husks. You'll need to pour 1/2 cup (120 ml) of hot water into the pot every 15 to 20 minutes to keep the steam going.

Check the tamales to see if the husk comes off easily, then serve them. Take 1 tamale out of the pot and let it cool for 1 minute. Peel away the husk to see if the dough pulls away easily. The tamale itself should be firm to the touch and cooked throughout. Rest the other tamales for a minute and then let your guests peel and enjoy them.

Store the tamales in an airtight container in the refrigerator. If you have leftover tamales, place the cooled tamales in their husks in an airtight container. Refrigerate the tamales for 2 to 3 days. You can also place the container of tamales in the freezer for up to 3 months. You can reheat the tamales in the oven. Wrap the tamales in their husks in foil. Bake them at 350 °F (177 °C) for 30 minutes.

Steaming without a Basket

Bunch up 3 aluminum balls and place them in a pot. Tear off 3 equal-sized pieces of aluminum foil and bunch each of them into a ball that's about the size of your fist. Set each ball into the bottom of an 11-quart (10.4 liter) pot. The balls should be arranged in a triangle shape so they'll support the weight of a plate.

Put a heat-proof plate and water into the pot. Set a heat-proof plate directly onto the aluminum balls. The plate shouldn't wobble or tilt to one side. Pour enough water into the pot to come just below the plate. The amount of water you'll need to use will depend on your size pot and the size of your plate. Avoid getting water onto the plate or the tamales will become soggy as they cook.

Arrange the tamales vertically on the plate. Place as many tamales as you can on the plate so they vertical and tight fitting. If you're not cooking very many tamales and you can't get them to support each other standing up, you can lay them flat on the plate. Ensure that the open end of the tamale is facing up and away from the water in the pot.

Bring the pot of water to a simmer and reduce the heat. Turn the heat to medium-high and put the lid on. Once you see steam escaping from the side of the lid, turn the heat down to medium. Keep the lid on the pot to trap the steam inside it.

Pour in water occasionally and simmer the tamales for 1 hour. Steam the tamales until the dough pulls away from the husks. You'll need to pour 1/2 cup (120 ml) of hot water into the pot every 15 to 20 minutes to keep the steam going.

Remove the tamales from the pot when the husk peels away easily. Lift 1 tamale out of the pot and peel back the husk to see if it's done cooking. The dough should peel away easily from the husk when the tamales are done. Wear oven mitts and reach down into the pot to pull up the entire plate with tamales. Set the plate on a cooling rack and let the tamales cool for a few minutes before you serve them. If you can't easily remove the plate, you can lift out the tamales individually. Set them on the rack to cool a little.

Cooking with a Pressure Cooker

Put 2 cups (473 ml) of water and a steamer basket into a pressure cooker. Pour 2 cups (473 ml) of water into the bottom of a pressure cooker, then unfold and set a steamer basket into the pot.

Place the tamales vertically in the pressure cooker. Add your tamales to the steamer basket so they're tight fitting and sitting vertically. The folded ends of the tamales should be facing down while the open end should be facing up. You should be able to arrange a few dozen tamales in the pot. You can steam the tamales in batches, if you've made a lot of them.

Close the pressure cooker and turn it to high. Put the lid on the pressure cooker and lock it shut. Turn the heat to high until the pot reaches full pressure.

Reduce the pressure and cook the tamales for 15 to 20 minutes. Turn down the pressure so it's at minimum pressure. Set a timer for 15 to 20 minutes and let the tamales pressure cook.

Release the pressure cooker and rest the tamales for 10 minutes. Turn off or unplug your pressure cooker. If you're using an electric burner, move the pressure cooker to a cool burner. Set a timer for 10 minutes so the pressure can naturally release from the cooker.

Open the pressure cooker and check the tamales. Once the pressure is completely released, you can open the lid of the pressure cooker. Lift out 1 tamale and peel back the husk to see if it's finished cooking. The dough should peel away easily from the husk. If not, return the tamale to the pot and steam them for a few more minutes. You can cook another batch of the tamales, if you couldn't fit all of them into the pressure cooker.

Using an Instant Pot

Pour 1 cup (240 ml) of water into the pot and add a steamer basket. Measure 1 cup (240 ml) of water into the inner pot of your instant pot. Unfold a steamer basket or steamer rack and set it in the pot. The basket should be raised up enough so that the water doesn't come through the basket.

Arrange the tamales vertically. Position as many tamales as you vertically in the Instant Pot so they're supporting each other. The folded ends of the tamales should be on the bottom with the open end facing up. You should be able to get a few dozen tamales into the pot. You'll probably need to cook them in batches if you have more.

Cover the lid and manually turn the pot to high for 20 minutes. Set the lid on the Instant pot and seal it shut. Close the steam valve and turn the machine to the manual setting. Turn it to high and let it pressure cook for 20 minutes.

Release the pressure and open the Instant Pot. Let the pressure release naturally, so the pin drops, before you open the lid. Check the tamales to see if they've finished cooking. The dough should pull away from the husk. Steam another batch of tamales or serve them immediately. If the tamales stick to the husk or still seem doughy, turn the machine on again and steam them for 3 more minutes. Check the tamales again.