Olivia Carter
If you love Mexican cuisine and want to try making tamales at home, then using a pressure cooker can save you time and effort. Traditionally, making tamales can be a lengthy process, but with a pressure cooker, you can enjoy these delicious treats in a fraction of the time.
Tamales are a traditional Mexican dish made of masa (corn dough) that is filled with various fillings like meat, cheese, or vegetables, wrapped in corn husks, and steamed. They are a popular choice for special occasions, holidays, and family gatherings.
By using a pressure cooker, you can reduce the cooking time significantly and still achieve the tender and flavorful tamales that everyone loves. In this article, we will guide you through the step-by-step process of making tamales in a pressure cooker, so you can impress your friends and family with your culinary skills.
What are Tamales?
Tamales are a traditional Mexican dish that consists of seasoned meat, such as pork or chicken, and masa dough, which is made from corn. The meat and masa are wrapped in a corn husk and then steamed or boiled until cooked. Tamales can come in various flavors and fillings, including cheese, beans, and vegetables.
Tamales are typically served during special occasions and celebrations, such as Christmas and Day of the Dead. They are often enjoyed with salsa or hot sauce and can be eaten as a main course or as a snack.
What sets tamales apart is not just the delicious combination of flavors, but also the traditional cooking method. While tamales can be made by hand and cooked in various ways, using a pressure cooker can significantly reduce the cooking time without sacrificing taste. By cooking tamales in a pressure cooker, you can enjoy this traditional dish in a fraction of the time it would take using traditional cooking methods.
Why use a Pressure Cooker?
A pressure cooker is a versatile and efficient kitchen tool that can greatly simplify the process of making tamales. Here are some reasons why using a pressure cooker for tamales is a great idea:
| 1. Speed: | Using a pressure cooker significantly reduces the cooking time of tamales. The high pressure and sealed environment created inside the cooker allows the food to cook faster than traditional cooking methods. |
| 2. Retains Nutrients: | Pressure cooking helps to retain the nutrients in the ingredients used to make tamales. The shorter cooking time means that fewer vitamins and minerals are lost compared to boiling or steaming. |
| 3. Tender and Moist: | The high-pressure environment of a pressure cooker helps to tenderize the meat used in tamales, resulting in moist and juicy tamales that are delicious to eat. It also helps to infuse flavors into the ingredients, making them more flavorful. |
| 4. Easy Cleanup: | Using a pressure cooker for tamales means there’s only one pot to clean up afterwards. This saves time and effort, especially on those busy days when you’re trying to prepare a meal quickly. |
| 5. Versatility: | Pressure cookers can be used for much more than just making tamales. They are great for cooking a variety of dishes, including soups, stews, beans, and even desserts. Investing in a pressure cooker is a smart choice for any kitchen. |
Overall, using a pressure cooker is a convenient and efficient way to make tamales. It saves time, retains nutrients, and produces tender and moist tamales that are packed with flavor. If you haven’t tried making tamales in a pressure cooker yet, give it a try and see the difference it makes!
Step 1: Prepare the Ingredients
Before you start making tamales in a pressure cooker, it’s important to gather and prep all the necessary ingredients. Here’s what you’ll need:
Ingredients:
| • 2 cups of masa harina |
| • 1 ½ cups of chicken broth |
| • 1 teaspoon of baking powder |
| • 1 teaspoon of salt |
| • 1 cup of shredded cooked chicken |
| • 1 cup of salsa verde |
| • ½ cup of shredded Monterey Jack cheese |
| • ¼ cup of chopped fresh cilantro |
| • 1 package of dried corn husks |
Make sure you have all the ingredients on hand before you begin. If you’re missing anything, you’ll need to make a trip to the grocery store before proceeding.
Once you have all the ingredients, you’ll need to do a little prep work. Soak the dried corn husks in warm water for about 30 minutes to soften them. While the husks are soaking, you can prepare the masa dough.
In a large mixing bowl, combine the masa harina, chicken broth, baking powder, and salt. Mix well until a soft dough forms. If the dough seems too dry, you can add a little more chicken broth. If it’s too wet, you can add a bit more masa harina.
Once the dough is ready, cover it with a damp towel to prevent it from drying out while you assemble the tamales.
Gather the necessary ingredients
Before you start making tamales in a pressure cooker, make sure you have all the necessary ingredients. Here’s what you’ll need:
Masa Dough
- 2 cups masa harina (cornmeal)
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 teaspoon salt
Tamale Filling
- 2 cups cooked and shredded chicken, beef, or pork
- 1 cup salsa or enchilada sauce
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 cup sliced black olives (optional)
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Make sure you have all these ingredients prepared and ready to go before you start the cooking process. This will make the whole process much smoother and efficient.
Prep the ingredients
Before you can start making tamales in a pressure cooker, it’s important to prepare all the necessary ingredients.
Here’s what you’ll need:
- Masa dough: This is the key ingredient for making tamales. You can purchase pre-made masa dough at a Mexican grocery store or make your own using masa harina.
- Filling: Choose your preferred filling, such as beef, chicken, pork, or cheese. Prepare the filling by cooking and shredding the meat or grating the cheese.
- Corn husks: These are used to wrap the tamales. Soak the corn husks in warm water for about 30 minutes to soften them before using.
- Broth: You’ll need enough broth to cook the tamales in the pressure cooker. You can use chicken or vegetable broth.
- Seasonings: Prepare your desired seasonings, such as salt, pepper, cumin, chili powder, or any other spices you prefer.
Once you have all the ingredients ready, you can move on to the next step of making tamales in a pressure cooker.
Step 2: Assemble the Tamales
Once the masa dough is prepared, it’s time to assemble the tamales. Here’s how:
- Soak the corn husks in warm water for about 30 minutes to make them pliable.
- Take one corn husk and pat it dry with a towel.
- Spread a thin layer of the prepared masa dough onto the wider end of the corn husk, leaving about a 1-inch border.
- Add about 1 tablespoon of your desired filling, such as shredded chicken, pork, cheese, or vegetables, onto the masa dough.
- Fold one side of the corn husk over the filling to cover it, then fold the other side over the top.
- Roll the corn husk tightly from the bottom up to create a sealed cylinder. You can secure the tamale with a strip of soaked corn husk or kitchen twine.
- Repeat the process with the remaining corn husks, masa dough, and filling.
Once all the tamales are assembled, they are ready to be cooked in the pressure cooker.
Soak the corn husks
In order to prepare the corn husks for making tamales in a pressure cooker, you will need to soak them. This process helps to soften the husks and make them more pliable for wrapping the tamales.
Start by taking a stack of corn husks and submerging them in a large bowl of warm water. Make sure that the husks are fully covered by the water. Place a heavy object on top of the husks to keep them submerged.
Allow the corn husks to soak for at least 30 minutes, or until they become soft and pliable. This will make them easier to handle when assembling the tamales.
After the corn husks have soaked, remove them from the water and pat them dry with a clean towel. They are now ready to be used for wrapping the tamales in preparation for pressure cooking.
Note: Soaking the corn husks is an important step in making tamales in a pressure cooker, as it ensures that they do not tear or crack when folded around the filling. Additionally, soaking helps to remove any debris or dirt that may be on the husks.
Tip: If you are short on time, you can use hot water to soak the corn husks. This will help to speed up the softening process.
Spread the masa dough
Once the pressure cooker is ready, it’s time to spread the masa dough onto the corn husks. Take a corn husk and spread about two tablespoons of the dough onto the bottom half of the husk. Use a spoon or your fingers to spread the dough evenly, leaving about an inch of space at the bottom and the sides.
Note: The dough should be spread thin enough to allow for easy folding and cooking, but not too thin that it tears.
After spreading the dough, you can add your desired fillings. Traditionally, tamales are filled with a combination of meat, cheese, and/or vegetables. Place the fillings in the center of the dough, making sure not to overfill.
Tip: It’s important to evenly distribute the fillings to ensure that each tamale has a balanced flavor.
Once the fillings are added, carefully fold the corn husk in half lengthwise and fold the bottom edge up to enclose the filling. Press gently to seal the dough. Repeat this process until all the dough and fillings are used.
Remember: Tamales should be tightly packed to prevent them from falling apart during cooking.
Pro tip: If you find it difficult to fold the tamales, you can secure them with kitchen twine or extra husks.
Now that the tamales are ready, it’s time to cook them in the pressure cooker. Follow the instructions provided in the recipe for cooking times and release methods.
FAQ
Can I make tamales in a pressure cooker?
Yes, you can make tamales in a pressure cooker. In fact, using a pressure cooker can significantly reduce the cooking time for tamales.
What is the advantage of making tamales in a pressure cooker?
The advantage of making tamales in a pressure cooker is that it dramatically reduces the cooking time. Tamales typically take several hours to steam on the stove, but with a pressure cooker, they can be ready in about 30 minutes.
