Tamales are a beloved Mexican dish made from masa (corn dough) filled with savory or sweet ingredients, wrapped in corn husks, and traditionally steamed. But what if you don’t have a steamer or want to try a different method? Cooking tamales in the oven is an easy and effective alternative that yields moist, flavorful results. Here’s a friendly, step-by-step guide on how to cook tamales in the oven that anyone can follow.
Why Cook Tamales in the Oven?
Steaming tamales is the classic way to prepare them, but not everyone has a large steamer pot or the time to monitor water levels during steaming. Baking tamales in the oven offers a convenient, hands-off method that still keeps them tender and delicious. Plus, it’s perfect for reheating premade or frozen tamales without drying them out.
What You’ll Need
– Tamales (fresh, thawed, or frozen; homemade or store-bought)
– Aluminum foil
– Baking sheet or baking dish
– Water
– Optional: salsa or grated cheese for extra flavor
Step-by-Step: How to Cook Tamales in the Oven
1. Prepare Your Tamales
If your tamales are store-bought, they usually come wrapped in corn husks. For homemade tamales, wrap each tamale individually in two layers of aluminum foil to seal in moisture. This prevents them from drying out while baking.
Pro tip: Before wrapping, add a spoonful of salsa or sprinkle some grated cheese on top of each tamale for an extra burst of flavor.
2. Preheat Your Oven
Set your oven to 350°F (175°C). This temperature is ideal for warming tamales evenly without overcooking or drying them out.
3. Arrange Tamales on a Baking Sheet
Place the foil-wrapped tamales standing upright on a baking sheet or in a baking dish. Standing them up helps them cook evenly and prevents sticking.
4. Add Moisture for Steam Effect
Pour about half an inch of water into the baking dish or spray a little water over the tamales before covering. This creates a steamy environment inside the foil and oven, keeping the tamales moist and tender.
5. Cover and Bake
Cover the baking dish tightly with aluminum foil to trap steam. Bake the tamales for 45 to 60 minutes. Check occasionally to ensure there is still water in the dish; add more if necessary.
If you are reheating frozen tamales, bake them wrapped in foil for 25 to 35 minutes, turning halfway through to ensure even heating.
6. Check for Doneness
Tamales are done when they are heated through and the masa feels tender. If they need more time, continue baking in 10-minute increments until they reach a rich golden brown and are thoroughly warmed.
7. Let Them Rest
Once out of the oven, let the tamales rest for about 10 minutes before unwrapping. This resting time helps the masa firm up so the tamales hold their shape when served.
Tips for Perfect Oven-Cooked Tamales
– Double wrap with foil: Using two layers of foil helps seal in moisture better.
– Add water regularly: Keep water in the baking dish to maintain a steamy environment.
– Use a baking dish with a lid or cover tightly: This traps steam and prevents drying.
– Don’t rush: Low and slow baking ensures the masa cooks evenly and stays soft.
– Reheating convenience: You can cook frozen tamales directly from the freezer without thawing.
Variations on Oven Cooking Tamales
– Moist-heat method: Some cooks place tamales on a rack over boiling water in a roasting pan, cover tightly with foil, and bake at a low temperature (225°F) for about an hour to mimic steaming.
– Microwave shortcut: For quick reheating, wrap tamales in a damp paper towel and microwave for 1-2 minutes until warm.
Tamales cooked in the oven are just as satisfying as steamed ones, offering a practical solution when you want that authentic taste without the fuss. Whether you’re baking fresh tamales or reheating frozen ones, this method keeps them moist, flavorful, and ready to enjoy with your favorite toppings.
Enjoy your tamales with salsa, crema, or a sprinkle of cheese – ¡buen provecho!
Cooking tamales in the oven is simple, convenient, and yields deliciously tender results. Give it a try next time you crave this classic Mexican treat!