Why Are Your Tamales Taking so Long to Cook?

Tamales are often cooked on special occasions due to the lengthy cooking period. The good news is that you can make a lot of these and freeze them. You’ll just need a half-hour to prepare a Mexican treat for your family. Tamales are as simple to make as pie dishes, using just a few ingredients. So you’re probably wondering why your tamales are taking so long to cook.

Because tamales are steamed, they require a long time to prepare. Low-heat steaming firms and moistens them at the same time. However, if you overcook them, they will get mushy. Of course, using a pressure cooker will get them ready quicker.

You no longer have to avoid sampling handmade tamales. I assure these aren’t difficult to make. Simply follow the recommendations stated below and you’ll be fine. Find out how long it takes to completely cook, how to tell when it’s done, and, most crucially, how to correct it if you make a mistake.

How Long do Tamales to Fully Cook?

There is no common answer to how long it takes to cook tamales since it varies on a variety of factors. You’ll be able to estimate how to cook them after you’ve picked up a few tips here and there. Let’s have a look at a few examples.

The size of your pot, the amount of tamales, the filling, and other factors will determine whether you cook tamales for half an hour or many hours. If you opt to make your own tamales, plan on at least 2 hours of cooking time.

Steaming is the key to correctly made tamales. Cooks have traditionally used pots with strainers on a burner. Instant pots and pressure cookers are becoming increasingly popular since they reduce cooking time.

A minimum of 1 to 2 hours is required for handmade tamales cooked on a burner. Cooking may take up to 6 hours if you cook it at a low temperature and have a lot of tamales in a pot. You must cook them for at least 4 hours in a slow cooker. Preparing half-cooked pre-made frozen tamales will take around 30 minutes to 45 minutes if you have a large batch.

The best approach to cook quicker is to avoid overcrowding the pot. You should leave enough room between the tamales to allow for ventilation. It is critical since tamales will not cook evenly and will take a long time to prepare.

The lid is the next big thing. Steaming will be less effective if the lid is not properly closed since some of the hot air will escape from the pot. Tamales will be overcooked if cooked on residual hot air.

Don’t worry if you don’t have a pot that shuts firmly; here’s a quick fix. Cover the pot with aluminum foil, poke a small hole in the center, and seal the lid on a regular basis. You’ll ensure the appropriate flow of air this way.

The instant pot and pressure cooker are almost identical, however the instant pot is a more secure option. They operate on the same principle, since the high pressure shortens the preparation time. Tamales will be ready in around 30 minutes with ideally packed pots and high pressure.

Place the tamales upright in the saucepan while separating them. That posture guarantees uniformly cooked dough. Remember to flip the closed-side-down to prevent the filling from dripping.

Water must constantly boil in order for tamales to thoroughly cook. Here are several inputs to be aware of. To begin, water should not be overheated. If you have a lot of time, the ideal option is to cook it on medium or low heat.

Put a spoon in the saucepan to keep the water consistently boiling. The rattling will indicate how forceful the boiling is and if it has stopped. Furthermore, placing some corn husks on the bottom of the sieve will enable ventilation while preventing water from coming into contact with the tamales. Tamales will not steam quicker or better if you use additional water. They simply need a glass or two to keep the steam flowing.

How to Know When Tamales Are Cooked?

Tamales might be difficult to estimate. Here are several techniques to ensure that your tamales are never under or overdone. Let’s get started.

The most apparent approach is to poke them with a toothpick. It’s done when a toothpick comes out clean, with no masa crumbs on it. If this is not the case, keep them on the heat for a little longer.

Consider the dough if you’ve been cooking tamales for a long time and there’s still leftover masa on a toothpick. There might be too much shortening or lid in the masa. It doesn’t imply it’s raw, but it’s excessively oily.

The second factor is texture. Masa will become stiff and rigid to the touch after cooking. However, when heated, masa will feel mushy, making it difficult to determine whether it is undercooked. With other choices available, you shouldn’t be concerned about this one, particularly if you’re new to preparing tamales.

Furthermore, while the masa and filling simmer, they will darken in color. Cooked tamales also have a strong scent. These are all little indicators, but you can never be certain with them. They’re still useful to know.

Tasting is the most secure choice of all. Take one tamale and check whether it readily unwraps. A well cooked tamale will simply slip out of the shell, leaving no trace behind.

Another factor to consider is waiting for it to cool somewhat. When you uncover the cooking tamale, it will adhere to the husk, giving you the impression that it is undercooked. Wait a few minutes before unpacking; if it’s still sticky, cook it longer.

Tamales that are ready to eat will not disintegrate when chewed. Every component, both masa and filling, will be felt. Masa will be firm in the vicinity of the well-evaporated sauce.

What Happens if You Cook Tamales for Too Long?

Tamales that have been overcooked are dry on the inside and mushy on the exterior. That combination is definitely undesirable. The masa will be leathery and difficult to chew after chilling, while the filling will be stale and gritty.

When you delve into an overdone tamale, it will break apart. It will be tasteless and unpleasant to consume due to its sogginess. Furthermore, it will be mushy around the filling. The meat in the filling may become overly mushy and sodden if it is slow-cooked for an extended period of time.

How to Fix Overcooked Tamales?

Tamales are popular due of their distinct texture. So, if you destroy it, their flavor will be far from what you desired. Even if this occurs, don’t let discouragement set in since everything can be repaired.

Tamales that have been oversteamed are soggy, as previously stated. You should place them on a paper towel to absorb as much water as possible. After that, place them on a baking pan and bake them.

Preheat the oven to 350°F and bake them for 10 minutes. That should be enough time for the water to evaporate and the masa to firm up and crisp up again. Tamales may also be dipped in egg, flour, and bread crumbs for a greater caloric boost. The flour will dry out the masa, and the frying will make the exterior crispy.