If you’ve ever wondered how to cook tamales from the store, this post is for you! I love to buy fresh tamales or frozen tamales from local vendors, my local Hispanic markets, or friends of my mom. Once you figure out how to serve smothered tamales with chili and the best toppings for tamales, you will want to keep pre-made tamales in your freezer regularly!
At the end of this post, be sure to check out our link for the best side dishes for tamales!
As an Amazon Associate, I earn from qualifying purchases. I may earn a small commission (at no cost to you) for my endorsement, recommendation, testimonial, or link to any products or services from this website.
Tamales are a Latin American staple common in many Latin American country. How tamales are prepared vary by country. In Panama, the tamales, often made with chicken, are wrapped in banana leaves. In Mexico, the tamales are wrapped in corn husks and are commonly made with pork or with chicken. Some tamales are spicy while others are mild in flavor.
1)Tamales are typically made from masa (corn flour). 2) The knowledge of making scratch tamales is often passed down within families from generation to generation. 3) The process of making tamales is time consuming – often taking several hours. 4) The filling is often a seasoned and shredded chicken or pork.
If you wish to skip the tamale-making process and buy authentic tamales, you should visit local Hispanic markets. Many carry locally made tamales sold in 6,8, or 12 packs. At the very least, your Hispanic market is likely to carry frozen tamales in its freezer section. Sometimes, Latin American food trucks will also sell tamales by the package to be eaten at home. Additionally, you can buy frozen tamales at the grocery store. Trader Joe’s tamales are some of my favorites. Trader Joe’s tamales come in several varieties – our favorites being the chicken and cheese tamales and the cheese and green chile versions.
The method most people use is to use a double boiler type system with a steamer rack on top. Heat a pot of water and steam the tamales on the top steamer rack until the tamales are hot and tender.
Make an Easy Chili Topping for Smothered Tamales with Chili
At my favorite local Mexican food restaurants, the tamales often come with a thick chili con carne and cheese on top. Maybe it’s because that is how I have been eating it for years now, but that is now my preferred way to eat tamales. Some of the restaurants in the area serve a red sauce for tamales. That is my second favorite way to serve tamales.
Other toppings for tamales include queso, salsa verde, mole, and enchilada sauce on tamales. What to put on tamales widely depends on your preference.
Make Thick Chili for Smothered Tamales
The chili I make for my smothered tamales with chili is not the same as I make for general cool-weather chili eating. My cool weather chili is brothier with a tomato juice base.
The chili for tamales I am featuring here is quite thick. You don’t need a ton of juice all over your tamale plate. You need the chili base just thick enough to coat the top of the tamale with the beef and beans layering over the top and coming down the sides.
The tamale is still the star of the show. The chili should not overpower the tamale.
For my tamales chili, I use seasoned taco meat, charro beans (purchased at a local Hispanic market), a can of whole pinto beans, and spicy tomato sauce with just a little water added.
How Long to Cook Tamales
If you bought frozen tamales or fresh tamales from a store or a local vendor, the hard work has been done for you. (And, yes, it is hard work! Ask me how I know!)
How to Steam Frozen Tamales
Reheating tamales is a breeze! I prefer to steam my tamales on the stove top. You can use an actual steamer pot to steam tamales. Or you can use a regular pot with an adjustable steamer basket on top like the one I have photographed below. This steamer basket is amazing because I can use it with multiple sized pots.
For frozen tamales, you will place up to 6 tamales (with husks on) on the steamer rack (with the chili on bottom…or water on the bottom if you are not making the chili) and steam the tamales over one inch of water for around 25-30 minutes on medium heat with the lid on the pot. How long to heat tamales will also depend on how many tamales you are steaming. Steam until soft and hot and firm. When pierced with a fork, the fork should break through easily. The tamales should not be soggy.
This is how the tamales look after 25 minutes of steaming with one inch of water in the bottom and the lid on.
How to Steam Thawed or Fresh Tamales (from the Refrigerator)
If you are simply reheating fresh tamales or reheating thawed tamales from your fridge, you will not need as much steam time as with frozen tamales. Four or fewer tamales can be reheated on the stove in their husks for around 15 minutes. I usually flip mine over on my steamer rack so both sides can get direct steam. If I’m steaming more than four tamales, I will add about five minutes of steam time. Again, the tamales should be hot and firm when ready to eat – not soggy.
Occasionally, if I am also heating chili, I put a regular rack over the pot and steam the tamales over the chili. This is not a method all would prefer, but it keeps everything to one pot!
Other Ways to Heat Tamales
Steam Tamales in a Rice Cooker
You can steam tamales in an electric rice cooker. Put one to two inches of water in the bottom of the rice cooker. Keeping the tamales in their husks, stand them vertically with the closed part of the husk at the bottom of the basket. Steam the tamales at a high temperature for around 20 minutes or until heated through and firm.
Microwave Tamales
You can also steam thawed tamales in the microwave for one minute wrapped in a damp paper towel (but still with the husks on). Microwaving can dry out tamales. Sometimes, if I need to heat my thawed tamales at work for lunch, I will wrap them in a damp napkin and heat for one minute followed by 20 second increments (if needed). The dampness of the paper towels along with the husks will help prevent the tamales from drying out too much.
Bake Tamales in the Oven
Heat tamales in the oven by wrapping them in foil (still with husks on) and placing in a 425 degree oven for 15-20 minutes. You will flip them once halfway through.
I know others who use their insta pots and slow cookers for heating tamales. Personally, I have no experience with either of these methods so I am going to stop my list of suggestions here. (I have only used slow cookers to keep tamales warm for parties. We wrap them in foil with the husks on and keep the slow cooker on low for a short period of time during a party.)
Choosing Chips to Serve with Smothered Tamales with Chili
At the Mexican restaurants, I have been served smothered tamales with chili and tortilla chips. However, a local legend barbecue place in Hot Springs is known for its “tamale spread” with Fritos, and it is every bit as delicious as the version of tamales with tortilla chips. It really is totally up to you!
At home, I make my decision based on whatever chips I have on hand. I love smothered tamales both ways!
Serving Smothered Tamales – Best Topping for Tamales
Ingredients
- 1 lb ground beef
- ¼ Onion chopped
- 21 oz Charro beans
- 14 oz Pinto beans
- 7 oz Tomato sauce with jalapeno style or regular tomato sauce
- 1 tsp Sugar
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 cup Water
- 6 Tamales store-bought or freshly made
- 1 cup Cheddar Cheese shredded
- 1 package Tortilla chips Or corn chips
Instructions
Making Easy Charro Beans Chili
- In large stock pot, brown ground beef with onion. Drain.
- Drain both cans of beans and add to pot.
- Stir in tomato sauce, sugar, cumin, chili powder, and water.
- Bring to boil, uncovered.
- Turn down and simmer for 20 minutes. Chili should be more of a thick nature and not overly thin.
Steaming Pre-Made Tamales
- On top of the pot of chili, place a steam rack (once all chili ingredients have been added to chili pot). On top of the steam rack, carefully place the thawed or fresh tamales, ensuring all receive steam from the pot.
- After 10 minutes, flip tamales left to right and top to bottom. Continue steaming through end of chili cook time. Tamales should be hot to the touch and heated through.
Assembling Smothered Tamales
- On a plate, add one tamale and cover with chili. Sprinkle with cheese and surround with tortilla or corn chips.
Nutrition
If You Like Our Smothered Tamales with Chili, Check out Some of Our Other Favorite Global Recipes!
You won’t want to miss the blogger round up for the best side dishes for tamales! Click the first link below!
Leave a Reply