Steaming Tamales in the Oven (Dutch oven) :
- Preheat your oven to 225 degrees-250 degrees Fahrenheit. Low temperature is the best as high temperatures could dehydrate your tamales.
- Put a steam rack inside the Dutch oven.
- Place your tamales on top of the steam rack in an arranged manner, with the open ends facing up.
- Add a cup of hot water into the Dutch oven and cover with a lid.
- Steam for 40-50 minutes. The temperature inside the oven is convenient to warm the water, keeping up the steam, cooking the tamales as well.
- Carefully remove your tamales from the oven, serve.
Fill your steamer with water, and turn the heat to medium. Keep your tamales in their husks and steam for 15 to 20 minutes, adding an extra 10 minutes if your tamales are frozen. Make it a meal by pairing tamales with some pork chili verde or fresh homemade guacamole.
Preheat your oven to 225 degrees-250 degrees Fahrenheit. Low temperature is the best as high temperatures could dehydrate your tamales. Put a steam rack inside the Dutch oven. Place your tamales on top of the steam rack in an arranged manner, with the open ends facing up.
Preheat your oven to 425°, and wrap each tamale tightly in a few layers of aluminum foil, making sure there is no air. Place them in the oven for 20 minutes, turning them over at the halfway mark. When you want a delicious lunch but don’t want to think about preparing it, turn to a good pressure cooker.
Steam for 1-2 hours; it depends on the size and texture of the tamales. Frequently check on the water level and add more boiling water when necessary on the sides of the tamales and not over them directly. When water dries out, the tamales will get burnt. Remove the tamales once cooked; allow them to rest for a few minutes before serving.
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