How to reheat Tamales?

Reheating tamales properly ensures they remain moist, flavorful, and nearly as good as when they were first cooked. Tamales, being steamed corn dough packets, can dry out if not reheated with care. Fortunately, there are several effective methods to warm them up, each with tips to preserve the tamales’ soft texture and rich taste. Here are the best methods to reheat tamales, along with do’s and don’ts:

Steaming (Best for Many Tamales)

Re-steaming tamales is often considered the best method, especially for multiple tamales, because it most closely replicates the original cooking process. Steaming heats them evenly and gently, preventing the masa from drying out. To reheat tamales with a steamer:

1. Set up a steamer pot with a few inches of water at the bottom (make sure the water doesn’t touch the steamer basket). Bring the water to a simmer. If you don’t have a dedicated steamer, you can improvise with a pot, a metal colander or steamer insert, or even by balling up foil to prop the tamales above a little water.
2. Place the tamales (in their husks) upright in the steamer basket, with the open end facing up if possible (this helps steam circulate inside). Do not overcrowd; leave a bit of space for steam to move around each tamale.
3. Once the water is boiling, reduce heat to medium, cover the pot with a tight lid, and steam. Timing will depend on if the tamales are refrigerated or frozen: refrigerated tamales usually reheat in about 10–15 minutes; frozen tamales take longer, around 20–30 minutes. You’ll know they’re done when the tamale is heated through and soft (you can carefully cut into one to check if it’s hot in the center).

Steaming is gentle and keeps tamales moist. It’s “forgiving” on texture – tamales won’t get crisp, but that’s usually not desired. Tip: Ensure there is always water in the steamer (add more hot water if needed to avoid boiling dry) and keep the lid on to trap steam. This method essentially re-hydrates the masa. Tamales reheated by steaming taste almost as fresh as new.

Microwave (Best for a Single Tamale or Quick Reheat)

The microwave can be a quick fix for reheating one or a few tamales, though special care is needed to avoid drying them out. The key is to introduce some moisture while microwaving. Here’s how:

• Wrap each tamale in a damp paper towel (or you can sprinkle a few drops of water on the husk and then wrap in a paper towel). Alternatively, you can place the tamale on a microwave-safe plate and cover it with a microwave-safe lid or another inverted plate to hold in steam.
• Microwave on medium-high or high for short bursts, typically about 30 seconds to 1 minute per tamale. If you have multiple tamales, you might microwave 2–3 at once for around 1–2 minutes, but results can vary by microwave. It’s often better to do small batches.
• After the first burst, check and flip the tamale, then microwave for another 15–30 seconds if needed. The damp paper towel creates a humid environment, steaming the tamale from the outside and preventing the masa from turning hard.

Be cautious not to overcook; microwaving too long can make the masa rubbery. It’s best to err on shorter cooking and add a bit more time if required. When done, let the tamale sit for a minute (microwaved food continues to heat for a short while) and then enjoy. The microwave method, while not quite as texture-perfect as steaming, is very convenient. Just remember damp paper towel = moist tamale. Without it, you might find your tamale tough and dry around the edges.

Oven Baking

Reheating tamales in the oven is another good option, especially if you want to reheat a larger batch at once and perhaps achieve a bit of a toasty exterior. To do this:

• Preheat your oven to about 350°F (175°C). You can also go higher (some recommend 400°F), but a moderate heat helps warm through without overly drying the outside.
• Keep the tamales in their husk wrappers if you want a slightly drier, subtly crisp result, or wrap each tamale in aluminum foil if you want to lock in moisture. Wrapping in foil essentially steams them in their own moisture. Leaving them just in husks will allow a bit more drying, which can create a pleasant lightly crisp edge.
• Arrange the tamales on a baking sheet, with space between them. If foil-wrapped, they can be placed directly on the rack as well.
• Bake for about 15–20 minutes, flipping the tamales halfway through the time. If they were refrigerated, 15 minutes may suffice; if frozen, you might need closer to 20–25 minutes. Check one tamale in the center of the tray to see if it’s heated through; if not, give them a few more minutes.

When done, husk-wrapped tamales may feel a bit drier to the touch, but the inside should be warm and soft. Foil-wrapped tamales will be uniformly soft and moist (no crispness). Some cooks recommend an initial foil wrap and then a brief unwrapped stint under the oven’s broiler for a minute to get a tiny bit of color – but be careful not to over-toast, as tamales can dry quickly under a broiler.

Stovetop Skillet (Pan-Frying)

An unconventional but tasty way to reheat tamales is by pan-frying or griddling them (without the husk). This method is not about steaming but rather crisping the exterior of the tamale, yielding a different texture – slightly crunchy on the outside and tender inside. It’s akin to how you might fry polenta cakes. Here’s how:

• Remove the husks from the cold tamales. You might want to slice large tamales in half lengthwise for easier handling.
• Heat a non-stick skillet or cast iron pan over medium heat and add a small amount of oil or butter (just enough to lightly coat the pan).
• Place the tamales in the pan. You can press them slightly to flatten a bit for more contact (optional).
• Cook for a few minutes on each side until golden brown spots or a light crisp crust develops. Typically, 3–4 minutes per side does the trick, and you can cover the pan with a lid in between flips to ensure the heat penetrates fully.
• The inside will warm as the outside crisps. Keep an eye so they don’t burn; you want a light browning.

Pan-fried tamales take on a new dimension – the caramelization adds a nutty note to the masa. It’s a delicious variation, especially for leftover tamales that might be a bit crumbly; the frying helps them hold together. Keep in mind this is more textural improvisation than a traditional reheating method. It works best for savory tamales (cheese tamales get a lovely crust, for instance).

One could also crumble reheated leftover tamales and fry them with eggs for a quick hash – but that’s straying into repurposing rather than reheating.

Other Methods

• Instant Pot / Pressure Cooker: If you have an electric pressure cooker or Instant Pot, you can use the steam setting to quickly steam-reheat tamales. Insert the steamer rack, add water, load tamales, and pressure steam for about 5 minutes (with a quick pressure release). This is similar to stovetop steaming but can be faster once pressure is reached.
• Air Fryer: An air fryer can reheat tamales, yielding a slightly crisp surface. Preheat the air fryer to about 350°F (180°C). Lightly mist the tamales with water and/or wrap in foil (to prevent excessive drying). Heat for about 8–10 minutes, flipping once. If you prefer a crisper outside, you can do it un-foiled and just spritz with oil, but be cautious – the convection heat can dry the masa quickly. The air fryer essentially is like a mini oven with strong airflow, so the same tips about wrapping or dampening apply.
• Slow Cooker: Less common for reheating, but you can wrap tamales in foil or husks, place in a slow cooker with a splash of water or broth (for steam), and heat on low for an hour or so. This is only practical if you want to keep tamales warm for serving; it’s rather slow for initial reheat.

Tips for Best Results

No matter the method, a few universal tips will help maintain tamales’ ideal texture:

• Keep them moist: The biggest enemy is dryness. Always reheat tamales with their husks on (except for the deliberate pan-fry method) or wrap them (in damp paper towel, foil, etc.) to retain moisture. The masa will readily dry and harden if exposed directly to heat. Adding a bit of moisture (a sprinkle of water, damp wrap, or steam) is key to a soft result.
• Don’t overheat: Heat just until warmed through. Over-steaming for too long can make them soggy, and over-baking or microwaving too long can toughen them. If a tamale is only slightly warm in the center, it’s better to heat a little longer than to blast it on high heat.
• Frozen tamales: Thawing isn’t strictly necessary if reheating by steaming or oven, but it will reduce the time. If microwaving, it’s best to thaw frozen tamales in the fridge overnight or use a defrost setting first, then microwave, to avoid cold spots.
• When not to reheat: It’s generally not safe to reheat tamales (or any food) that have been left out at room temperature for more than 2 hours (or 1 hour in hot conditions) due to potential bacterial growth. Tamales should be refrigerated promptly after initial serving. If you have tamales that sat out all day or overnight, do not risk reheating and eating them – as delicious as they are, they could cause foodborne illness. Also, if tamales have been reheated once already and perhaps sat in a warming dish for a long time, they may start to dry or lose quality – it’s best to only reheat what you’ll consume in that sitting.
• Texture check: A properly reheated tamale should be soft and pliable, with the masa moist and the filling heated through. If you notice the ends are rock-hard or the husk is stuck to the masa, it needed more moisture during reheating. You can salvage slightly dried tamales by wrapping in a damp paper towel and microwaving briefly to re-steam them.

By following these methods, you can enjoy leftover tamales that taste almost like fresh. Whether you choose the quick convenience of the microwave or the slow gentle steam on the stovetop, remember that a little steam goes a long way in keeping tamales tasty. They are a dish meant to be enjoyed warm and tender, so handle them with a bit of care on the reheat. Want more delicious ideas? Explore our other tamale recipes and tips, and don’t forget to follow us on social media for daily kitchen inspiration and helpful how-tos.