A Mexican delicacy is a corn-based dough filled with beef, chili, beans, and vegetables.There are a number of ways that you can cook leftover tamales.If you follow the right steps, you can cook the tamales in a steamer, a stove, in the oven, or a deep fryer.
Step 1: Reheat with a stove.
The extra fat and calories from a deep fryer can be mitigated by using the stove and pan.If you have time, use this method to watch the tamales.
Step 2: The husks should be removed from the tamale.
The husks from the tamale should be thrown in the trash.You can't cook the tamales on the stovetop with the husks on.
Step 3: Put a small amount of olive oil in the pan.
Put a small amount of olive oil in the pan and heat it up for two to three minutes.The oil will start to smoke when it is hot.
Step 4: Put the tamale in the pan and cover it with a lid.
The oil shouldn't splatter if the tamales are placed in the pan.The lid on the tamales will help them cook faster.
Step 5: The tamales should be flipped every few minutes.
Continue cooking and flipping the tamales every few minutes.
Step 6: Continue to cook the tamales.
When the exterior is fried, the tamales are finished.The cooking time for the tamales should be between 5 and 10 minutes.
Step 7: If you want evenly reheated tamales, use the oven.
The oven takes longer to cook your tamales.The flavor of the tamales can be brought out using this method.
Step 8: The temperature in the oven should be at least 21C.
Allow your oven to heat up before you cook your tamales.This will make sure the dish is cooked well.The most time consuming method is heating the tamale in the oven.
Step 9: The tamales are wrapped in tin foil.
Wrap them with foil three to four times.To push air out of the bundles, squeeze them.
Step 10: The tamales should be placed in an oven-safe dish or tray.
Wrap the tamales around the tray or dish.Take the tamales one to two inches apart.
Step 11: The tamales should be cooked for 20 minutes.
The tamales should be flipped after 10 minutes.This will help evenly heat the tamale.
Step 12: The microwave is a quick and easy option.
The easiest and fastest way to cook the tamale is in the microwave, but it won't give them a brown coating.If you're short on time, use this method.
Step 13: Defrost the food.
If the tamales are frozen, keep them in the refrigerator for a day.This will prepare them for the microwave.The center of the tamale will remain cold if you microwave it.
Step 14: The tamales should be wrapped in a damp paper towel.
Wrap a piece of paper towel around the tamale.It will not dry out while it cooks.
Step 15: For 15 seconds, cook the tamale.
The tamales should be cooked in the microwave for 15 seconds.Pull the tamale out of the microwave and unwrap the paper towel.If you want to heat more than two at a time, use the microwave.
Step 16: Wrap the tamale in a wet paper towel.
When you remove the tamale from the microwave, the paper towel should be dry.Wrap the tamale with another paper towel.Put the tamale back in the microwave.
Step 17: For another 15 seconds, cook the tamale.
Pull the tamales out when you are done cooking them.Make sure the surface has been heated evenly.You can rewrap it and cook it for another 15 seconds if it isn't hot enough.
Step 18: You can heat the tamales with a steamer.
You don't need to keep an eye on your tamale while it's being reheated with a steamer or pot.If you can't watch them but can cook them, use this option.
Step 19: Put water in your steamer 14 of the way.
Put 14 of the way in your steamer.You can use a pot with a steaming rack if you don't have a steamer.To keep your tamale suspended over the water, you'll need a rack.
Step 20: The heat should be set to medium.
The heat should be set to medium.For ten minutes, leave the heat on and let the water warm up.
Step 21: Place the tamales on the rack.
Make sure that the tamales are not submerged in the water by placing them on top of the rack.The end of the tamales should be facing towards the pot.
Step 22: The tamales should be steamed.
If they are frozen, heat them for 15-20 minutes.The tamales should be cooked in the pot or steamer.If the tamales are too warm, you can use a cooking thermometer.The temperature inside the tamales should be 165F.
Step 23: It's best to use a deep fryer.
Extra fat and calories will be added to the dish when the tamales are deep fried.If you want the crispiest possible tamales and don't mind the extra calories, use this method.
Step 24: Defrost the food.
Make sure the tamales are no longer frozen by leaving them in the refrigerator for a day.The deep fryer oil will bubble and pop when frozen.There are more calories and fat in deep frying tamales.
Step 25: The deep fryer needs to be set to medium.
Before moving onto the next step, set the fryer to medium heat and let it preheat completely.Cold oil will make your tamale soggy.
Step 26: The tamale should be pat down with a paper towel.
If there is excess water in the tamales, it could cause the oil to pop and bubble.
Step 27: Take the tamales out of the deep fryer.
The metal tongs should be used to slowly submerge the tamales.If you drop the tamales into the deep fryer, the oil will splash back and burn you.Don't touch the hot deep fryer or oil.
Step 28: The tamales should be cooked for two to three minutes.
The tamales should be in the deep fryer for a few minutes.The tamales should be golden brown with a nice fried coating at the end of the cook.
Step 29: Take the tamales out of the oil and let them cool.
The tamales should be removed with metal tongs.Before serving the tamales, place them on a plate with a paper towel.