Here Are Four Methods for Making Tamale Pie

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   Dispense 2 Add 2 inches (5 cm) of water to a large pot and set a steamer basket inside. Preheat the oven to 400 degrees F and line an 11-quart (10 On the stove, there is a 4 l (pot. Place about 2 Fill the pot with about two inches (5 cm) of water and set the steamer basket inside. The steamer basket should be submerged in water. [1]

   • Remove some of the water from the bottom of the steamer basket if it is full.

2. 2

   Stack the tamales in the basket vertically. Stand the tamales up in the steamer basket, folded ends facing down. The gaps need to be on top. The tamales must be packed in a way that prevents them from toppling over. [2]

   • It looks like you'll have enough room to fit a couple of dozen tamales in the cooker. More tamales will require multiple steaming sessions, or additional pots, if you plan to make more than this.

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   A pot of water should be brought to a boil before the heat is decreased. Wrap the lid back on and crank up the heat to high. Reduce the heat to medium once the water reaches a boil in the bottom of the pot. Mild bubbling of the water is desired. [3]

   • The release of steam from a boiling pot is a sure sign that the water has reached its boiling point.
4. 

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   Tamales should be simmered for an hour and a half, with water added every 20 minutes. Steam the tamales until the dough easily separates from the husks, about 20 minutes. Once every 15 to 20 minutes, add another half cup (120 ml) of hot water to the pot so that steam can continue to build. [4]

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   Serve tamales only if their husks can be easily removed. Pull out one tamale and set it aside to cool for a minute. Check the ease with which the dough can be separated from the husk. Tamale should be firm and cooked all the way through. Give the other tamales a minute to cool down, and then serve them to your guests for peeling and eating. [5]

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   The tamales should be refrigerated in an airtight container. Place cooled tamales in their husks in a sealed container if you have any leftovers. You should store the tamales in the fridge for at least two days. The tamale container can be frozen for up to three months. [6]

   • The tamales can be heated in the oven. Tamale husks must be wrapped in foil. To cook them, set the oven to 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes.

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1. 

   1

   Three aluminum balls should be grouped together and dropped into a cooking vessel. Roughly the size of your fist, tear off three squares of aluminum foil and roll them into balls. Place each ball in the bottom of a 11-quart (10- 4 L) container [7]

   • Assemble the balls into a triangle, and they'll be strong enough to hold a dinner plate.
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   2

   Insert a heat-resistant plate and water into the pan. Put a heat-resistant plate on top of the aluminum orbs. There shouldn't be any jiggling or swaying of the plate. Place the plate in the pot and fill it with water until it reaches the bottom of the dish. How much water you'll need to use is determined by the size of your pot and your serving dish. [8]

   • Tamale plates should be kept dry during cooking to prevent sogginess.
3. 

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   Place the tamales on the plate in a vertical position. Arrange as many tamales as you can on the plate so that they are standing upright and touching. You can lay the tamales flat on the plate instead of trying to get them to stand up if you're not making a lot of them. When cooking tamales, make sure the cut side is facing up and away from the water. [9]

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   Reduce the heat until the water in the pot is barely boiling. Adjust the stove to medium-high and cover the pot. Reduce the heat to medium once you notice steam rising around the edge of the lid. Don't forget to keep the lid on the pot so all the steam stays inside. [10]

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   5

   Tamales should be simmered for an hour, with water added intermittently. Cook the tamales in steam until the dough easily separates from the husks. Every 15 to 20 minutes, add another half cup (120 ml) of hot water to the pot to maintain the steam. [11]

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   When the husks of the tamales can be removed easily, they are ready to be served. To test if the tamales are done, remove 1 from the pot and peel back the husk. When the tamales are done, the dough will easily separate from the husk. Put on some oven mitts and grab a full plate of tamales from the pot. Cool the tamales for a few minutes on a cooling rack before serving. [12]

   • If the plate won't budge, take the tamales out one by one. Put them on the cooling rack to rest for a while.

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1. 

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   Fill a pressure cooker with 2 cups (473 ml) of water and a steamer basket. Prepare a pressure cooker by filling the bottom with 2 cups (473 ml) water, then unfolding and placing a steamer basket inside. [13]

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   In a pressure cooker, arrange the tamales vertically. Fill your steamer basket with enough water to cover your tamales, and arrange them so they are sitting upright. The tamales' folded ends should rest on the plate, while the open end should be facing up. There's enough room in the pot to make a few dozen tamales. [14]

   • If you have a large number of tamales, you can steam them in batches.
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   Put the lid on the pressure cooker, and crank up the heat. Close and lock the pressure cooker lid. Bring the pot up to full pressure by increasing the heat to high. [15]

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   Cook the tamales for an additional 15 to 20 minutes with the pressure reduced. Adjust the pressure so that it is barely above zero. Timing the tamales' pressure cooking to between 15 and 20 minutes [16]

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   Wait 10 minutes after releasing the pressure before serving the tamales. Prevent explosions by turning off or unplugging the pressure cooker. Transfer the pressure cooker to a cool electric burner if using one. The pressure in the cooker needs to release naturally, so set a timer for 10 minutes. [17]

6. 6

   The tamales should be checked after the pressure cooker has been opened. Only after the pressure has been fully released can the pressure cooker lid be opened. To test if the tamales are done, remove one and peel back the husk. It should be easy to separate the dough from the husk. If it isn't, put the tamales back in the steamer for a while. [18]

   • If all the tamales won't fit in the pressure cooker, make another batch.

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1. 

   1

   Put a steamer basket in a pot and fill it with 1 cup (240 ml) of water. Fill the instant pot's inner pot with 1 cup (240 ml) of water. Take out a steam rack or steamer basket and place it in the cooking vessel. Water shouldn't be able to enter the basket, so make sure to raise it high enough! [19]

2. 

   2

   Put the tamales in a vertical stack. Place as many tamales vertically in the Instant Pot as you can. Tamales are best served with their folded ends facing down and their open ends facing up. [20]

   • A couple of dozen tamales should fit in the cooker. If you have a large number, you may need to cook them in stages.
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   In a covered pot on high heat for 20 minutes, you must turn the heat on by hand. Close the Instant Pot's lid and make sure it's tight. Turn the machine to the manual setting and close the steam valve. To pressure cook, set the stove to high and wait 20 minutes. [21]

4. 

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   Turn off the Instant Pot and carefully remove the lid. Don't open it until the pin has dropped from the pressure of the air inside it. It's time to see if the tamales are done. To ensure success, the dough must separate from the husk. Reheat the tamales in the microwave or serve them as is. [22]

   • Turn the machine back on and steam the tamales for three more minutes if they are sticky to the husk or still seem doughy. Verify the tamales once more.

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