Steaming Cheese Tamales: How Long Does It Take?

Tamales are a traditional Mexican dish made with a corn-based dough mixture that is filled with various meats or beans and cheese. They are usually cooked by steaming and can be made with or without lard. The cooking time for tamales varies depending on the method used, the type of ingredients, and the number of tamales being cooked. For instance, cooking fresh tamales from scratch on a stovetop can take anywhere from 1 hour to 2 hours, while cooking frozen tamales can take about 30 minutes. When cooked in an Instant Pot or pressure cooker, tamales can be ready in as little as 20 minutes.

Cooking time and temperature

The cooking time of your cheese tamales will depend on the cooking method, the size and thickness of the tamales, and the type of ingredients used.

If you are making fresh tamales from scratch, they will need to steam for about 1 hour to 2 hours before they are ready to eat. The long cooking time ensures that the masa dough is fully cooked through, especially in the centre.

When cooking tamales on the stove, you can use a tamalera pot, a Dutch oven, or a regular pot. If using a regular pot, fill the pot with about 1 to 2 inches of warm water, then place the steamer basket or steam rack inside. For a tamalera pot, fill it with water to the indicated water level line.

Arrange the tamales inside the pot in an upright position without overcrowding them. For banana leaf tamales, stack them on top of each other. Cover the pot with aluminium foil, make a small hole, and then place the lid on the pot.

Bring the water to a boil, then reduce the heat to medium-low and cook for 45 minutes to 1 hour before removing one tamale to test for doneness. The cooking time will be anywhere from 45 minutes to 1 and a half hours.

If you are using an Instant Pot or pressure cooker, pour 1 cup of hot water into the pot, place the steaming rack or basket inside, and arrange the tamales in an upright position. Secure the lid, set the steam valve to sealing, and select Pressure Cook on high pressure for 20 to 35 minutes.

To check if your tamales are cooked, remove one from the pot and let it rest for 5 minutes. The husk should peel away easily from the dough, and the dough should be smooth. If the tamale doesn't peel away easily, steam for another 30 minutes and check again.

Once cooked, remove the tamales from the steamer and allow them to cool for a few minutes before serving.

How to prepare the corn husks

Preparing the corn husks is an important step in making homemade tamales. Corn husks are the outer layers of ears of corn. They are dried and used to wrap tamales, holding them together and preventing them from drying out. Here is a step-by-step guide on how to prepare corn husks:

Sorting and Cleaning:

Begin by sorting through the corn husks to remove any corn silk, dirt, or debris. Look for any tears or moisture, which can cause mould. Keep only the whole corn husks that are not cracked or badly damaged, ensuring that the long sides are intact. You can use your hands, a damp paper towel, or a kitchen cloth to remove any debris.

Rinsing:

Place the sorted corn husks in a sink or a large colander and thoroughly rinse them under warm running water. Make sure to separate the husks and get water through all of them. This step ensures that any remaining dirt or dust is removed.

Soaking:

Fill your sink or a large container with hot water and place the corn husks in it. Weigh down the husks with a heavy pot or any other suitable object to ensure they stay submerged. Soaking the husks will make them soft and pliable, ready for wrapping the tamales. The soaking time can vary from a minimum of 45 minutes to overnight, depending on how many tamales you plan to make. For a few dozen tamales, soaking for 2 hours in hot water should be sufficient.

Draining and Preparing for Assembly:

Once the corn husks are soft and pliable, drain off all the water and place the husks in a colander or strainer to remove excess water. You can gently squeeze and shake them to speed up the process. Make sure the husks are not soaking wet when you start assembling the tamales, as this can affect the consistency of the masa and increase cooking times. Place the drained husks on a baking sheet and cover them with a damp paper towel to retain moisture. If the husks start drying out, simply return them to the water for a while.

Extras:

It is a good idea to set aside some extra hydrated corn husks for lining the bottom of the pot in which you will be steaming your tamales. These extra husks can also be used to cover the top of the tamales to prevent moisture from getting into the fillings. Additionally, you can tear some of the corn husks into thin strips to use as ties for your tamales.

Making the masa dough

The dough used in tamales is called "masa". It is a corn-based dough that can be made from scratch or using a pre-made mix. Here is a step-by-step guide on how to make the masa dough for your cheese tamales:

Ingredients:

• Corn husks
• Masa harina (finely-ground nixtamalized corn flour)
• Oil (corn, avocado, olive, or any mild-flavoured oil)
• Stock (chicken, beef, or vegetable)
• Baking powder
• Salt
• Ground cumin

Method:

Soak the corn husks in very hot water for about 30 minutes, or until softened. This step is important as it ensures that the corn husks are pliable and easy to work with when assembling the tamales.

In a large bowl, combine the masa harina, baking powder, salt, and cumin. Stir to mix the dry ingredients together.

Add the oil to the dry ingredients and beat until combined. You can use a stand mixer, an electric hand mixer, or mix by hand. If using a stand mixer, start on low speed to avoid splattering.

Gradually add the stock to the mixture, beating continuously until it is fully incorporated. Once all the stock has been added, increase the mixer speed to medium and beat for about 10 minutes, or until the dough is light and fluffy. This step is important to ensure that the masa dough is airy and fluffy, which will give your tamales a light and moist texture.

Cover the mixing bowl with a damp paper towel to prevent the dough from drying out and refrigerate until you are ready to assemble the tamales.

Now that your masa dough is ready, you can assemble your cheese tamales by spreading the dough on the corn husks, adding your desired filling (in this case, cheese), and folding the corn husks to enclose the filling. Then, you can steam your tamales until they are cooked through and enjoy!

Filling options

The fun part about making tamales is that you can fill them with just about anything! They are a great way to use up leftover taco fillings, meat, veggies, cheese, and more. Here are some ideas for savoury fillings:

• Shredded chicken: Any kind of cooked, shredded chicken will do. You could shred a large rotisserie chicken or make shredded chicken in a slow cooker.
• Ground beef or shredded steak: Use leftover steak or roast beef, or brown some ground beef.
• Pulled pork: Any kind of cooked and shredded/pulled pork will do. Carnitas is a great option.
• Refried beans: Refried pinto or black beans are a delicious and super-easy vegetarian option. You can use them on their own or mix them with cheese and/or roasted veggies.
• Cheese: Cheese is another delicious vegetarian option that you can use on its own or pair with any other fillings. Oaxaca cheese (a sort of Mexican mozzarella) is recommended, but any cheese will do.
• Roasted veggies: The veggies will need to be cooked ahead of time, and finely chopped. Some tasty options include peppers (poblano, bell, or jalapeño peppers), potatoes (Yukon gold or sweet), cauliflower, mushrooms, squash, onions, and carrots.

You can also add extra sauce to your meat or vegetarian fillings. Store-bought salsa will save you time, but you can also make homemade salsa if you prefer. You will need about 1 cup of sauce for this recipe—enough to add a light coating to the filling without making it too juicy.

How to assemble the tamales

To assemble the tamales, follow these steps:

Lay a corn husk, glossy side up, on a flat surface with the wide end at the top.

Scoop about 1/4 cup of the prepared masa dough onto the top, centre of the corn husk.

Use your hands or a spoon to spread the masa dough into a thin layer, about 1/4 inch thick, leaving a few inches of space at the top so the dough doesn't burst once it's cooking, and about 3 inches of space at the narrower end of the leaf so you have room to fold it.

Place 1-2 tablespoons of your desired filling in a line down the centre of the dough. Be careful not to add too much filling, or it will spill out of the husk when you're folding it.

Fold in one long side of the husk over the filling, then fold in the other long side, overlapping the first (like folding a brochure).

Fold the bottom of the husk up and over the filling.

Fold the top half down to create a neat package.

Optional: Tear a long strip from the edge of a soaked corn husk and use it to tie the tamale together and secure the filling inside.

Repeat these steps with the remaining ingredients.

Frequently asked questions