Slow Cooker

Slow Cooker Tamales in Enchilada Sauce

In this easy cooking video, I cook some Mexican tamales in my Cosori slow cooker. The 2 ingredients I used are some fresh black bean tamales and a 28 oz can of Green Enchilada Sauce. I cooked these tamales on high for 3 hours.

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36 thoughts on “Slow Cooker Tamales in Enchilada Sauce

  1. Great idea, Jim! Not something I have tried before but I love tamales so this looks like something to try out. πŸ™‚ Have a great day!!

    1. Thanks Tom! This worked out really good! Now I want to try out some of the other flavors of tamales they have!

  2. I love El Pato Sauces πŸ™‚ You did great with those tamales Jim,my favorite kind are pork ones πŸ™‚ A “BIG” thumbs up πŸ™‚ Happy Thanksgiving πŸ™‚ Check out my “HOT” Pepper Challenge for “ALS” πŸ™‚ ROCK ON!!!!!!!

    1. Thanks Fred! This El Pato Green Sauce is my favorite. I’ll check out that video later. Happy Thanksgiving!

  3. I would suggest to try it without the husk.
    You might also want to try frying a tamale and then pouring the sauce on top of it..

  4. There was a place in Victoria, BC that made tamales fresh for you, it was so amazing! I haven’t had one since so its been about 4-5 years. I wish we could buy them in the store like you can, but I guess we are too far away from the Mexican border for that to be a common thing. πŸ˜‰ Where abouts are you located? I’m in BC Canada

    1. I live in Northern Cailifornia. There used to be a little Mexican boy, who’s mom would make them, and he would come around selling them. They were good!

  5. That looks good. I love Mexican food. We can’t get husk-wrapped tamales here any more, just the Hormel canned ones. (I know, don’t panic). Making tamales from scratch is way too much work so here’s what I do.

    In the slow cooker, 1 can of Denison’s Hot Chili con Carne with Beans, with 1 drained can of 6 wrapped Hormel beef tamales on top. Denison’s chili is very thick, so add a dash of water. Cook on High for 90 minutes, then unwrap the tamales and top them with cheddar cheese coarsely grated from a block. Not the bagged, pre-grated stuff. Let the cheese melt in the slow cooker for 30 minutes or so and plate the tamales.

    When plated, top the tamales with chili, more grated cheese, Huy Fong brand sriracha and chopped green onion. It’s very tasty. Depending on appetite size, this amount serves 1 or 2 people.

    Add a green garden salad with avocado and tomato, plus a favorite carbonated drink or iced tea. Mexican restaurant fake-out.

    Happy Thanksgiving!

  6. Wow,looks good..i will try to make these tamales like u long as they r not spicy so i can make for my

  7. I wish I could find ready-made tamales…usually I order corn husks, online, and make my own tamales…in the spring. I love green enchilada sauce, too…You’re coming up with some great ideas, here…keep up the good work!

  8. You are lucky to have Andy for a neighbor. I had a Mennonite guy that had a meat market next door to me for a couple of years. Now, it’s sitting empty, I still miss it.

  9. Wish we had a place to get fresh tamales, those looked so delicious. Thanks for sharing?

  10. Looks delicious TinMan ??
    I also love The El Pato
    Enchilada Sauce! I’m thinking
    The instant pot would be perfect
    For steaming/cooking the enchiladas
    too! What do you think?
    Happy Thanksgiving to you and your
    Family! ?

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