Tamales are a popular Mexican dish made with masa dough that is stuffed with savory fillings like meat, cheese or vegetables. They are traditionally steamed in corn husks or banana leaves, which gives them their moist texture. However, some people may wonder if it’s possible to deep fry canned or jarred tamales to give them a crispy outer texture.
What are tamales?
Tamales are made by mixing corn masa or dough with lard or vegetable shortening to get a smooth, spreadable texture. The dough is then spread onto corn husks and filled with savory ingredients like shredded pork, beef, chicken, cheese, beans, chilies or vegetables.
The filled tamale husks are then folded into rectangular shapes and tied closed before they are steamed until the masa becomes firm. This steaming process can take an hour or longer depending on the size of the tamales. It gives the tamales their distinctive soft, moist texture.
After steaming, the tamales are unwrapped from the corn husks before serving. They can be served right away, kept warm in a slow cooker or refrigerated or frozen to reheat later.
Are canned tamales pre-cooked?
Yes, canned or jarred tamales available in grocery stores have already been fully cooked and steamed. The canning process involves cooking the tamales first, then sealing them in cans or jars along with hot liquid like broth or sauce to preserve them.
The canned tamales have a softer, more moist texture compared to freshly steamed tamales. But they still contain the same traditional masa dough, meat fillings and seasonings.
Canned tamales are shelf-stable until opened. Once opened, they should be refrigerated and consumed within 3 to 5 days for optimal freshness. The canning process cooks them fully, so they simply need to be heated through before serving.
Is it possible to fry canned tamales?
Yes, it is absolutely possible to fry canned tamales! Frying gives them a crispy outer texture while keeping the interior soft and moist.
Canned tamales don’t have the same papery corn husk wrappers as homemade tamales. So frying allows you to add crispiness to the masa exterior.
Instructions for Frying Canned Tamales
Follow these simple steps for frying canned tamales:
Ingredients
– Canned tamales
– Cooking oil – canola, vegetable or peanut oil work well
– Eggs & milk – makes an adhering batter coating
– Cornstarch – helps batter stick to tamales
– Spices like cumin, chili powder, garlic powder (optional)
Directions
1. Remove tamales from the can and unwrap any outer wrappers or husks.
2. In a small bowl, beat together eggs, milk and a dash of cornstarch until smooth and uniform. This will form your batter coating.
3. Season the batter with spices like cumin, chili powder or garlic powder for extra flavor if desired.
4. Heat 1 inch of oil in a heavy skillet or pan over medium high heat until shimmering. The oil should register between 350-375°F on a deep fry thermometer for best results.
5. Pat the tamales dry with paper towels. Then dip each tamale into the spiced batter to evenly coat. Allow any excess batter to drip off.
6. Carefully add battered tamales to the hot oil in batches without overcrowding the pan. Fry for 2-3 minutes, flipping halfway through, until the batter is crisp and golden brown.
7. Remove fried tamales to a paper towel lined plate to drain excess grease. Season with extra salt if desired.
8. Repeat process until all tamales are fried. Make sure to allow the oil to come back up to temperature between batches.
9. Serve the crispy fried tamales immediately while hot and enjoy! They go great with salsa, guacamole or crema on top.
Tips for Frying Canned Tamales
– Use a thermometer to maintain proper oil temperature. This prevents the batter soaking up too much grease.
– Let excess batter drip off before frying so coating sticks lightly to the tamale. Too much batter can make them greasy.
– Turn the tamales over halfway during frying to get an evenly crisp exterior.
– Work in batches to avoid overcrowding the pan and lowering the oil temp.
– Let the oil reheat between each batch for best consistency.
– Drain fried tamales on a paper towel lined plate before serving.
Common Questions and Answers
Do you need to remove the husks on canned tamales before frying?
Yes, remove any corn husks, wrappers or leaves before frying canned tamales. Any outer wrappings may burn or detach during frying. The batter will adhere best directly to the masa exterior.
Can you deep fry canned tamales from frozen?
It’s best not to fry canned tamales directly from frozen. Allow them to thaw first in the refrigerator overnight. Frying from frozen can cause uneven cooking and a greasy texture.
How long does it take to fry canned tamales?
Frying time depends on the size of the tamales, but it usually takes 2-3 minutes per batch when frying over medium high heat. Smaller tamales may only need 1-2 minutes. Turn the tamales over halfway during frying.
What oil is best for frying tamales?
For frying, it’s best to use a high smoke point neutral oil like canola, vegetable, peanut or avocado oil. Avoid olive oil as it can burn at higher frying temperatures.
Is it better to use whole eggs or just egg whites in the batter?
Either whole eggs or just egg whites will work for the batter. Whole eggs make a slightly thicker, richer batter. Egg whites create a lighter, crispier coating. Feel free to adjust the egg-to-milk ratio to get your ideal batter consistency.
How do you reheat leftover fried tamales?
Leftover fried tamales can be reheated in a 375°F oven for 5-10 minutes until warmed through. They can also be reheated in the microwave, but the texture may become softened. Reheating works best for immediate consumption.
Storing Fried Tamales
Proper storage is important for maintaining the crispy texture of fried tamales:
– Allow fried tamales to cool slightly before storing.
– Place in an airtight container or resealable plastic bag.
– Store in the refrigerator and consume within 3-4 days for best quality.
– Reheat using the oven or microwave until hot before serving.
– Fried tamales do not freeze well. The batter will soften and become soggy. It’s best to fry only the amount needed.
Serving Ideas for Fried Tamales
Fried canned tamales make a crispy, indulgent treat perfect for snacking or as a shared appetizer. Here are some serving ideas:
– Top with salsa, guacamole or sliced avocado
– Serve with Mexican crema or queso fresco
– Sprinkle with cotija or feta cheese
– Drizzle with adobo sauce for a kick
– Serve with refried beans and Spanish rice
– Garnish with cilantro, red onion and lime wedges
– Pair with margaritas or Mexican beer for a full fiesta meal
Nutrition Information
When fried, canned tamales absorb a small amount of additional oil. But they can still be a relatively healthy option. Here is the nutrition information for a typical fried tamale made with canned beef tamales:
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Fat | 9g |
| Carbs | 36g |
| Protein | 7g |
| Fiber | 4g |
As you can see, fried canned tamales provide protein, fiber and essential vitamins and minerals. The coating of batter does add some additional calories and fat. But overall fried tamales can be part of a healthy, balanced diet when enjoyed in moderation. Be sure to drain them well on paper towels to minimize excess grease.
The Verdict on Frying Canned Tamales
Frying canned tamales is an easy way to add crispy texture and new flavor to enjoy this Mexican staple. With a simple egg and cornstarch batter, plus some spicy seasonings, you can give jarred or canned tamales a delightful crunch.
Be sure to let excess batter drip off before frying over medium high heat for 2-3 minutes per batch. Drain the fried tamales well and serve immediately with desired toppings and sides. Store leftovers properly to retain the crisp exterior.
Fried canned tamales make a fast, fun appetizer or snack that is sure to be a hit. Their pillowy interior and crispy fried masa exterior create texture contrast and added flavor. This cooking method lets you experience tamales in a creative new fashion.