How To Cook Tamales Without A Steamer

ByLily

Without a steamer basket, you can still make tender tamales by using common kitchen items that create the necessary steam environment. Learning how to cook tamales without a steamer is easier than most people think, and you probably already own everything you need. The key is trapping steam around the tamales so the masa cooks through and stays soft.

This guide walks you through several reliable methods. Pick the one that matches the pots and tools in your kitchen right now.

Why Tamales Need Steam And Not Direct Heat

Tamales cook by steam, not by boiling or baking alone. The masa needs moist heat to set into that soft, fluffy texture. Dry heat will crack the husk and leave the filling uneven.

A traditional tamale steamer holds the tamales above water. The lid traps steam, and the tamales cook in about 60 to 90 minutes. You can copy that same setup with a few everyday items.

  • A large pot with a tight-fitting lid
  • A steamer rack, colander, or folded foil
  • Aluminum foil balls or a metal cookie cutter
  • Extra corn husks for lining
  • Water and a clean kitchen towel

How To Cook Tamales Without A Steamer

Here are four methods that work. Each one creates a steam chamber inside a regular pot.

Method 1: The Foil Ball Rack

This is the simplest option and takes about two minutes to set up.

  1. Roll three or four balls of aluminum foil, each about the size of a golf ball.
  2. Place them in the bottom of a deep pot.
  3. Set a heat-safe plate or a small round cake pan on top of the balls.
  4. Pour water into the pot until it sits just below the plate.
  5. Stand the tamales upright on the plate with the open end facing up.
  6. Cover with a lid and steam over medium heat.

Check the water every 20 minutes. Add hot water if the pot runs dry. The tamales are done when the husk pulls away from the masa cleanly.

Method 2: The Colander Or Strainer Trick

A metal colander fits inside most large pots. This gives you a ready-made steamer basket.

  1. Set the colander inside the pot. It should sit above the water line.
  2. Line the colander with extra corn husks so the tamales don’t fall through the holes.
  3. Arrange the tamales upright, packed snug but not crushed.
  4. Add water until it touches the bottom of the colander, not the tamales.
  5. Cover the pot and steam for 75 to 90 minutes.

If your colander has handles that stick out, the lid may not seal. Lay a sheet of foil over the top first, then press the lid down.

Method 3: The Oven Steam Bath

No large pot? Use your oven instead.

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place a roasting pan on the middle rack.
  3. Set a wire rack inside the pan and pour in one inch of boiling water.
  4. Stand the tamales on the rack, open side up.
  5. Cover the whole pan tightly with foil.
  6. Bake for 60 to 75 minutes.

The foil traps the steam, so the tamales cook just like they would on the stove. Refill the water if it evaporates before the time is up.

Method 4: The Slow Cooker Setup

A slow cooker works well for small batches.

  1. Ball up three pieces of foil and place them in the bottom.
  2. Add one cup of water.
  3. Stand the tamales on the foil balls, open end up.
  4. Cover with the lid and cook on high for 3 to 4 hours.

This method is slow but hands-off. It is great when you are making just a dozen tamales.

Tips For Tender Tamales Every Time

  • Never let the tamales sit in water. They will turn soggy and fall apart.
  • Keep the pot covered. Every time you lift the lid, you lose steam and add cooking time.
  • Pack them upright and fairly tight. Leaning tamales let the filling spill out.
  • Use a kitchen towel under the lid to catch drips and keep the tops from getting wet.
  • Test one tamale at the 60 minute mark. If the masa sticks to the husk, keep cooking.

How To Tell When They Are Done

Pull one tamale from the pot and let it cool for five minutes. Peel back the husk. If the masa comes away clean and holds its shape, it is ready. If it looks wet or pasty, steam for another 15 minutes.

Reheating Leftover Tamales

Leftovers dry out fast in a microwave. Instead, place them back in your foil ball pot with a little water and steam for 10 minutes. They will taste fresh again.

Common Mistakes To Avoid

  • Filling the pot too high with water
  • Using a lid that does not fit
  • Cooking on high heat the whole time
  • Skipping the test tamale
  • Letting the pot boil dry

Any of these can ruin a good batch. Watch the water level and keep the heat at a steady medium.

Final Thoughts

You do not need special equipment to make great tamales. A pot, some foil, and a lid are enough to build a steam chamber at home. Try the foil ball method first since it needs no extra tools. Once you see how well it works, you may never buy a steamer at all.

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