Crockpot Tamales
Crockpot tamales are steamed in the slow cooker instead of a stockpot, which saves you from watching a pot of water. You still spread the masa and fill the husks by hand, but the cooker does the long steam.
12
servings1
hour8
hoursCorn husks filled with fluffy masa and seasoned pork stand upright over water in the slow cooker. They steam until the masa pulls clean from the husk.
Ingredients
30 dried corn husks
3 cups masa harina
2 1/2 cups warm chicken broth
3/4 cup lard or vegetable shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups shredded cooked pork
1 cup red enchilada sauce
1 tsp ground cumin
1 tsp chili powder
1 cup hot water, for the bottom of the cooker
Salsa and sour cream, for serving
Directions
- Soak the corn husks in a large bowl of hot water for 30 minutes, with a plate on top to keep them under, until soft and pliable.
- Mix the shredded pork with the enchilada sauce, cumin and chili powder. Set aside.
- Beat the lard with a mixer for 2 minutes until fluffy and light.
- Add the masa harina, baking powder and salt, then slowly mix in the warm broth until the dough is like soft cookie dough. A small piece should float in a cup of cold water.
- Drain the husks and pat them dry. Spread about 2 tablespoons of masa in a thin square on the smooth side of each husk, leaving a border at the top and sides.
- Put a spoonful of pork down the center. Fold the sides in, then fold up the bottom.
- Pour 1 cup of hot water in a 6-quart slow cooker and set a small rack or balled foil in the bottom, so the tamales stay above the water.
- Stand the tamales upright, folded end down, packed snugly. Lay extra husks across the top and cover with a clean towel under the lid.
- Cook on HIGH for 4 to 5 hours or LOW for 8 hours. Add hot water if it runs low.
- Test one tamale: the masa should be firm and pull cleanly from the husk. Rest 10 minutes before unwrapping.
Notes
- Use shredded chicken, or cheese and green chiles for a vegetarian filling. Whole leftovers refrigerate for 5 days and freeze in a bag for 3 months. Steam from frozen for 30 minutes or microwave in a damp towel. Serve with salsa and beans.
Why tamales can steam in a slow cooker
Tamales need steam, and a slow cooker holds it very well. A bit of hot water in the bottom of the crock, a rack above it and a tight lid make a good steamer that you do not need to watch. It is an easy way to cook a big batch without a tamale pot on the stove.
The work is mostly in the prep. You soften the husks, spread the masa, add the filling and fold. After that, the cooker takes four to five hours on high, and you get soft, tender tamales with a rich pork and red chile filling. It is a good weekend project with friends or family. A big batch freezes well, so it is worth making a double recipe for the freezer.
Ingredient notes
Corn husks: Soak them in hot water for 30 minutes until pliable, and keep them under water with a plate. Pick out any with tears for tearing into ties.
Masa harina: Use masa harina made for tamales, not plain cornmeal. It is ground from treated corn and gives the right texture.
Lard: Traditional tamales use lard for flavor and a light, fluffy texture. Vegetable shortening also works.
Broth: Warm chicken broth makes the masa tender. Use low-sodium so you can control the salt.
Shredded pork: Leftover pork shoulder works well. Mix it with red enchilada sauce, cumin and chili powder for a moist, flavorful filling.
Chili and cumin in the filling: Use a dark red chile blend and ground cumin for the pork. The filling should taste a little bolder than you want, since the masa mellows it.
Tips for the best result
Whip the masa: Beat the lard until fluffy, then add the masa and broth in alternating batches. The dough should be like thick frosting. A small ball should float in a cup of water.
Do not overfill: This is the most common mistake. Use about 2 tablespoons of masa and one tablespoon of filling, and fold carefully. Too much filling squeezes out and the tamales fall apart.
Stand them upright: Stack the tamales standing on their folded ends, leaning against the walls of the cooker. Lay a damp towel over the top, so steam does not drip on them. Check the water level every hour or two, and add hot water, not cold, if it runs low. Cold water drops the temperature and slows the cooking.
Swaps and variations
Use shredded chicken, beef or a cheese and green chile filling in place of pork. Sweet tamales filled with raisins and cinnamon are a favorite for dessert. Use vegetable shortening and vegetable broth for a vegetarian version.
What does not work is skipping the water in the bottom of the cooker. The tamales scorch and the husks burn on the sides. For sweet tamales, mix cinnamon sugar and raisins into the masa, and cook them the same way.
What to serve with it
Serve the tamales warm in their husks, with salsa, sour cream and a side of rice and beans. A cup of hot chocolate or atole is the classic partner. Have guests unwrap their own and discard the husks, which are not eaten. Offer a bowl of pickled onions and a small pot of green salsa on the side, so people can add a little acid and heat as they like.
Storing, freezing and reheating
Keep cooked tamales in the fridge for up to 5 days. Freeze them in their husks for up to 6 months.
Reheat by steaming for 15 to 20 minutes, or microwave wrapped in a damp towel for 1 to 2 minutes, until hot all the way through. Wrap each tamale in foil before freezing, which prevents freezer burn and keeps them moist.
Crockpot Tamales at a glance
- Prep time: 1 hour
- Cooking time: 8 hours
- Servings: 12 servings
- Ingredients: 12, led by dried corn husks, masa harina, warm chicken broth, lard or vegetable shortening
Tips for Crockpot Tamales
Use shredded chicken, or cheese and green chiles for a vegetarian filling. Whole leftovers refrigerate for 5 days and freeze in a bag for 3 months. Steam from frozen for 30 minutes or microwave in a damp towel. Serve with salsa and beans.
Crockpot Tamales FAQ
How long does Crockpot Tamales take?
Crockpot Tamales takes 8 hours of cooking after 1 hour of prep.
How many people does Crockpot Tamales serve?
This recipe makes 12 servings.
What do I need to make Crockpot Tamales?
12 ingredients, led by dried corn husks, masa harina, warm chicken broth, lard or vegetable shortening. Amounts are in the recipe card above.
