Cooking Tamales In A Steamer

Alright, friend, let’s talk tamales. Specifically, cooking them in a steamer. Because honestly? If you’re not steaming them, you’re just making sad, dry corn husk burritos.

And nobody wants that. Nobody.

Why Steam, Anyway?

Look, you could boil tamales. But why would you? Boiling turns them into soggy, waterlogged bricks. It’s a tragedy.

Steaming is the only way to get that fluffy, tender masa that pulls away from the husk like a cozy blanket. The steam gently cooks them through while keeping every bit of moisture locked inside. It’s magic, I swear.

Your Steamer Setup: No Fancy Gear Required

Don’t have a fancy tamale steamer? Relax. A regular pasta pot with a steamer basket works perfectly. Or even a collapsible metal steamer insert—the kind your grandma probably owns.

Just make sure your pot has a tight-fitting lid. If steam escapes, you’re basically baking them. And we’ve established that’s a crime.

The Water Situation (This is Critical)

Fill the pot with about an inch of water. Not more. You want steam, not a swimming pool. The water should never touch the tamales.

How to Cook Frozen Tamales

Here’s the trick: add a coin—a penny or a nickel—to the bottom. When the coin stops rattling, your water is low. It’s like a tiny alarm system. Genius, right?

Stacking Tamales Like a Pro

Stand them upright, open end up. Yes, you heard me. Standing up. This lets steam circulate evenly. If you lay them flat, they’ll cook unevenly and some will be raw in the middle.

Pack them snugly, but don’t cram them. Think of them as friends in a crowded elevator—close but not suffocating. Leave a little breathing room for that glorious steam.

The Waiting Game (And Why You Need Patience)

Cover the pot with a lid. Then—and this is key—don’t peek. Every time you lift the lid, you release steam and add ten minutes to the cooking time. It’s a law of physics. Or maybe just kitchen karma.

How to Steam Tamales the Right Way: Step-by-Step | Mad Backyard

How long? Usually 45 minutes to an hour for fresh tamales. For frozen ones? Add 15–20 minutes. Yes, I know that feels like forever. Go fold laundry. Call your mother. Just leave the lid alone.

How to Know They’re Done (No Guessing)

When the time’s up, grab one tamale with tongs. Let it cool for a minute—please don’t burn your fingers. Then, carefully peel back the husk.

If the masa pulls away cleanly from the husk, it’s done. If it sticks and looks pasty, give it another 10 minutes. Trust your instincts. You’re not a tamale novice—you’re a tamale warrior now.

Oopsies and Fixes (Because We All Mess Up)

Your tamales turned out gummy? You steamed them too long. Or you used too much water. Next time, cut the cook time by 10 minutes and keep the water level just right.

How To Cook Tamales: 3 Ways to Steam Tamales - Savor the Best

Too dry? Not enough steam. Make sure your lid is tight, and don’t be shy about adding a splash more water if the coin stops jiggling. Dry tamales are a tragedy we can avoid.

The Big Finish (Serve with a Smile)

Once they’re done, let them rest in the pot for five minutes. This lets the steam settle and the masa firm up a little. It’s like a cozy nap for your tamales.

Serve them with salsa, crema, or just scarf them down plain—I won’t judge. Tamales are a hug in a husk, and you made them. You did that. Now go forth and steam. Your future self (and your dinner guests) will thank you.

P.S. If you have leftovers, store them in the fridge. Reheat them in the steamer—not the microwave. Microwaves make them rubbery. And you’re better than rubbery tamales. You know better.