How to Cook Tamales in Slow Cooker: A StepbyStep Guide for Delicious, Effortless Homemade Delicacies
How to Cook Tamales in Slow Cooker?
To cook tamales in a slow cooker, you will first need to prepare the filling and dough.
For the filling, mix store-bought rotisserie chicken, cumin, onion, garlic, salt, green chilies, corn, and optional shredded cheddar cheese.
For the tamale dough, combine masa harina, beef broth, baking powder, salt, and lard or vegetable shortening.
Soak dried corn husks in hot water to soften them.
Next, spread the tamale dough onto the corn husks, place a spoonful of filling in the center, and roll them up, securing the ends with kitchen twine.
Place the tamales in the slow cooker and add water to prevent burning.
Cook on low for 5-6 hours or until the tamale dough is cooked through.
Key Points:
- Prepare the filling and dough for the tamales
- Mix store-bought rotisserie chicken, cumin, onion, garlic, salt, green chilies, corn, and optional shredded cheddar cheese for the filling
- Combine masa harina, beef broth, baking powder, salt, and lard or vegetable shortening for the tamale dough
- Soak dried corn husks in hot water to soften them
- Spread the tamale dough onto the corn husks, place a spoonful of filling in the center, and roll them up, securing the ends with kitchen twine
- Place the tamales in the slow cooker, add water to prevent burning, and cook on low for 5-6 hours or until the tamale dough is cooked through.
Did You Know?
1. Tamale origins: Tamales have been around for thousands of years, with the Aztecs and Mayans being credited with their creation. They were often served to warriors and priests due to their portability and nutritional value.
2. Corn husks as wrappers: Traditional tamales are wrapped in corn husks, not only for their aesthetic appeal but also for practical reasons. The husks help retain moisture during cooking, resulting in a tender and flavorful tamale.
3. Slow cooking convenience: Utilizing a slow cooker to make tamales not only saves time and effort but also infuses the dish with deep and rich flavors. The low and slow cooking method allows the masa (corn dough) and filling to meld together beautifully.
4. Tamale varieties: While most people are familiar with savory tamales filled with meats, cheese, or vegetables, sweet tamales are also a delectable treat. Popular sweet tamale fillings include fruits, nuts, and even chocolate.
5. Tamale symbolism: In some Mexican households, tamales are often prepared during special occasions or celebrations, such as Christmas or weddings. Additionally, the act of making tamales is viewed as a communal event, with family and friends coming together to prepare and enjoy this delicious dish.
The Easiest Way To Make Tamales – Using A Slow Cooker
Tamales are a traditional Mexican dish that many people enjoy. Though making tamales from scratch can be laborious and time-consuming, there is a simpler way to create these delicious delicacies – using a slow cooker. The slow cooker, also known as a crockpot, offers a hands-off cooking experience, making it an ideal tool for busy individuals who want to enjoy homemade tamales without the hassle.
Tamales For A Crowd – Making Up To 20 At Once In A Crockpot
One of the great advantages of cooking tamales in a slow cooker is the ability to make a large quantity at once. Unlike traditional methods that require steaming tamales in batches, the slow cooker allows you to prepare up to 20 tamales in a single pot.
This is especially convenient when hosting gatherings or potlucks, as it saves time and effort. You can easily feed a crowd without spending hours in the kitchen.
- The slow cooker enables making a large quantity of tamales at once
- No need to steam tamales in batches
- Convenient for hosting gatherings or potlucks
- Saves time and effort
- Easily feeds a crowd without spending hours in the kitchen
“One of the great advantages of cooking tamales in a slow cooker is the ability to make a large quantity at once.”
Timing Is Everything – Tying The Recipe To A Children’s Book And The Holidays
Timing plays a significant role in the release of this delightful tamale recipe. The author intentionally chose to share it closer to the holiday season, aligning it with the festive spirit and the joy of coming together with loved ones. Additionally, the recipe is linked to a beloved children’s book called “Too Many Tamales” by Gary Soto. This connection enhances the experience for both children and adults, as they can recreate the story’s magic in their own kitchens while savoring the delicious tamales.
Kid-Approved Tamales – Tested And Loved By Children
To ensure the authenticity of the recipe and its appeal to a wide audience, the tamales underwent the ultimate test – they were tasted by the author’s own children and a group of 18 second-graders. The verdict? An overwhelming success! Both the author’s children and the young taste-testers absolutely adored the flavorful tamales, which were cooked to perfection in the slow cooker. This stamp of approval from the pickiest eaters guarantees that these tamales will be cherished by both children and adults alike.
Delicious Fillings And Dough – Ingredients For Flavorful Tamales
The recipe provided offers a tantalizing filling made with store-bought rotisserie chicken, infused with fragrant cumin, onion, garlic, and a hint of salt. The addition of green chilies and corn brings a burst of southwestern flavors to the mix, while optional shredded cheddar cheese adds a delightful gooeyness.
The tamale dough, known as masa, is made by combining masa harina, beef broth, baking powder, salt, and either lard or vegetable shortening. This combination yields a dough that is both fluffy and moist, perfectly complementing the savory filling.
- Use store-bought rotisserie chicken for convenience
- Infuse the chicken with fragrant cumin, onion, garlic, and salt
- Add green chilies and corn for a burst of southwestern flavors
- Enhance the gooeyness with optional shredded cheddar cheese
- Combine masa harina, beef broth, baking powder, salt, and either lard or vegetable shortening for a fluffy and moist tamale dough.
Prepare The Corn Husks – Softening Essential For Wrapping The Tamales
To create the iconic tamale shape, you’ll need dried corn husks. These husks act as natural wrappers for the tamales and infuse the dish with a subtle corn flavor. Before using them, it’s crucial to soak the corn husks in hot water to soften them. This step ensures that the husks become pliable and easier to work with when assembling the tamales. Softened corn husks guarantee that the tamales are neatly wrapped and prevent any leakage during the cooking process, preserving the integrity and taste of each tamale.
Cooking tamales in a slow cooker provides a convenient and effortless way to make this beloved Mexican dish. With the ability to make up to 20 tamales at once, tied to a cherished children’s book, and tested and loved by both children and adults, this recipe is a winner. The flavorful fillings and moist, fluffy masa dough, wrapped in softened corn husks, deliver a taste experience that will leave you coming back for more. Why wait? Gather your ingredients and embark on a tamale-making journey in the comfort of your own kitchen.
Frequently Asked Questions
How long to steam tamales in slow cooker?
Ensure that the tamales are securely placed upright in the slow cooker, using corn husks or aluminum foil to prevent them from toppling over during the cooking process. An optional step is to place a dishtowel under the lid to absorb excess moisture. Set the slow cooker on HIGH heat and allow the tamales to steam for approximately 3 to 6 hours, resulting in tender and delicious tamales ready to be enjoyed.
How to make tamales without steaming?
One alternative method to make tamales without steaming is by using an oven. After assembling the tamales with hydrated corn husks, place them on a baking sheet and cover them with aluminum foil. Preheat the oven to 350°F (175°C) and bake the tamales for approximately 45 minutes to an hour, or until they are cooked through and the masa is firm. This baking method provides heat circulation and moisture retention, creating a similar effect to steaming.
Another option is to use a slow cooker. Once the tamales are packed in corn husks, place them in the slow cooker and cover them with a layer of water. Set the slow cooker to high and let them cook for about 4-6 hours, or until the masa is fully cooked and has a slightly firm texture. The slow cooker’s gentle heat and prolonged cooking time will yield tender and flavorful tamales without the need for steaming.
Can tamales take 4 hours to cook?
Yes, tamales can take up to 4 hours to cook, depending on the specific cooking method and ingredients used. The cooking time can vary depending on factors such as whether they are fresh or frozen, the desired level of tenderness, and the specific recipe being followed. It is important to follow cooking instructions carefully to ensure that the tamales are cooked thoroughly and reach a safe internal temperature.
Do you steam tamales for 2 hours?
No, it is unlikely that you would need to steam tamales for 2 hours. Typically, if the tamales do not peel away easily from the husk, you can steam them for an additional 30 minutes and check again. However, it is rare for tamales to require steaming for longer than 2 hours. The steaming time can be influenced by the batch size, with smaller batches often being ready in as little as 45 minutes.