581095 Thu Dec 18 05:44:51 -0800 2008 13 31 Home Cooking 0 4256131 I want to do tamales for Christmas Eve but I can't figure out how to make them work with my schedule! I will be at church for about 2 hours before we serve dinner. The recipe I have for tamales says after I make them I should steam them for 1 hour and then serve them immediately. It says I can hold them for a while over a low simmer - if I must. Does anyone know of a way I could partially cook the tamales before I go to church and then finish them after church? Or reheat them without ruining them? We usually eat dinner about 30 - 45 minutes after we get back from church so I don't really have time to do all of the steaming then. Thu Dec 18 05:44:51 -0800 2008 85539 lupaglupa 1 4256165 Why not make a large Baked Tamal either rolled "jellyroll style"; or "en cazuela" using a loaf pan. Here's a recipe I use all the time: Chicken & Green Corn Tamal en Cazuela 1-1/2 cups precooked rotisserie Chicken 1 bag (16 oz) Frozen Corn, divided 4 Poblano Chiles, roasted and chopped 8 Tomatillos, husked 8 oz Jack Cheese 1-1/2 cups Masa Harina para Tamales 1/4 cup Lard 1 teaspoon Baking Powder 1 cup Chicken broth Pkg Corn Husks Preheat oven to Broil. Soak corn husks in hot water to soften. Slice chiles and tomatillos in half and place under broiler to blacken for 10 minutes. Remove, drain (reserve juices) and chop. Do not remove the flavorful bits (black). Turn oven to Bake and preheat to 350F. Whirr together in a blender/food processor the roasted chiles and tomatillos and their juices into a salsa verde. Whisk lard and baking powder together, then gradually add the masa and chicken broth. Beat the batter to a smooth soft consistancy. Line a 10” or larger casserole dish (or large loaf pan) with the corn husks. Spread half the batter on the bottom and sides of the casserole. Layer chicken, corn, salsa verde and cheese. Top with the remaining batter and then a layer of husks. Cover and bake for 35-45 minutes @ 350F. Thu Dec 18 06:04:33 -0800 2008 4256131 225234 KiltedCook 1 4256345 on my opinion, this is one of the few good uses for a microwave! you can steam them in advance, refrigerate them, and then nuke them to warm them. works great. Thu Dec 18 07:24:51 -0800 2008 4256131 13335 chez cherie 1 4256585 Steam them then put them in a crockpot on low. They'll stay warm until you're done with church, etc. I don't like nuking them unless you have to and if you're heating them for a crowd (more than a few people) it's easier just to keep themin the crock. Thu Dec 18 08:37:55 -0800 2008 4256131 247986 JerryMe 1 4256830 A while back I saw a lady selling hot tamales out in front of a Mexican grocery. She kept the tamales in a cooler. Thu Dec 18 09:47:06 -0800 2008 4256131 12139 paulj 1 4257253 I would make them the day before and steam and completely chill then reheat in the microwave. Thu Dec 18 11:42:21 -0800 2008 4256131 162977 sarah galvin 1 4257276 Make them ahead of time and re-steam to reheat. For what it's worth: we make them ahead of time every year (I've already made and frozen mine) and reheat xmas morning in the steamer. They're perfect. My husband doesn't mind reheating them in the microwave...I don't think they taste as good that way, the masa can get rubbery if you're not careful. Thu Dec 18 11:50:57 -0800 2008 4256131 75012 jencounter 1 4257404 fully cook them ahead of time. you can re-steam them to re-heat, but as someone already noted, this is really one of the best uses for a microwave. I'd put a bunch in a plastic bag - like the ones you get at a grocery store, add a bit of water (to create steam,) and twist it shut. Microwave until warm. remember, you want to reheat them, not re-cook them, so you may want to not use full power. Thu Dec 18 12:29:08 -0800 2008 4256131 111530 gordeaux 1 4259073 Thank you all! I've never tried Tamales before and I really didn't want to ruin them after all that work. But of course church is our first priority. I'm glad to know I can still have good tamales. Fri Dec 19 06:11:50 -0800 2008 4256131 85539 lupaglupa 1 4261159 We use the steamer method ourselves and it's the best we've found. I agree that the microwave makes them rubbery..and hard at the edges. Fri Dec 19 19:41:57 -0800 2008 4256131 108820 QSheba 2 4261405 Yes and hard at the edges makes me cry, right in my tamale. Fri Dec 19 23:33:25 -0800 2008 4261159 75012 jencounter 1 4273822 Thanks for all the help. I made the tamales in the morning, chilled them and them reheated them in the (sorry) microwave. They were very good and were scarfed down very quickly. Next time I make them I will eat them straight from the pot to see if there's a difference - I was surprised at how easy they were. Fri Dec 26 07:20:18 -0800 2008 4256131 85539 lupaglupa 2 4273849 you can also freeze the cooked ones and microwave them - they're good that way, as well. Fri Dec 26 07:39:16 -0800 2008 4273822 251444 mortini 2 4273915 Tamales can be intimidating - but they are not as hard as some recipes and instructions make them seem. Glad to hear it worked out for you!!! Fri Dec 26 08:29:52 -0800 2008 4273822 59076 GDSinPA