EspañolKnowing how to reheat Mexican tamales properly can make a big difference in the flavor and texture of these culinary treasures. Below, we offer several tips with their advantages and disadvantages, so you can choose the one that you like and that fits your needs best.
A traditional Mexican dish, as you may already know, tamales are made with a corn-based dough using masa harina, then filled with a variety of sweet or savory fillings, wrapped in corn husks or banana leaves, and steamed to create a flavorful delicacy that is a staple in Mexican cuisine.
The preparation of tamales requires several steps and techniques. It’s not a particularly complicated process, but it can be long. This is why many families plan to make a large volume of them together all at once.
RELATED POST: How to Make Masa for Tamales
This gives the advantage of being able to eat them for several days or even freeze some for a later occasion since you can keep them in the freezer for up to 6 months, depending on the fillings you choose.
Eating them on the same day they are prepared is ideal; however, leftover tamales are great, too, and can be easily reheated in a few easy steps.
Depending on your chosen method, you can enjoy a tamale that retains its original flavor and texture or you can change the original flavor and texture into a crispy tamale.
Masienda is my favorite masa harina for tamales, and it has a special promotion for Mama Latina Tips readers. Check it out below (affiliate link).
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How to Reheat Tamales the Easy Way
These reheating methods are for refrigerated tamales. If your tamales are frozen, place them in the refrigerator a day before you want to reheat them. If you forgot or don't want to wait, in another article, I will show you techniques to reheat frozen tamales.
If you are reheating homemade tamales, you don’t need to do anything else, however, if you bought them in a grocery store or online, remove the plastic packaging and leave them wrapped in their banana leaves or corn husks.
And read our list of more than 50 ideas to serve with tamales, including side dishes, drinks, toppings, and beverages, to complete your menu.
1. Steamer Method
In my opinion, this is the first and best method to reheat tamales because the steam from the hot water rehydrates the tamales and helps restore their original texture. You will feel like they were freshly made.
Advantages
- You just need a steamer or a large pot with a rack or steaming basket and lid.
- You can heat a large batch of tamales at once.
- There is no fear of overcooking them.
- Maintains the moisture and texture of the tamales.
Disadvantages
- It is not as quick as other methods.
Process
Pour enough water into the bottom of the pot (about 2 inches of water). Place the rack lined with tin foil to prevent the water from touching the tamales. You can also use a steamer basket.
Lay the number of tamales you want still wrapped in their leaves on the foil or rack.
Cover and heat over high heat until the water comes to a boil. Lower the temperature and simmer for 15-20 minutes or until soft and hot.
Be careful when removing the lid because the steam heat from the steamer can burn you. Use tongs to remove the hot tamales and serve immediately.
2. Microwave Method
This is a quick and convenient option. If you're craving one or two tamales and want to take a quick bite, this method is for you.
Advantages
- It's the quickest and most convenient way to reheat tamales.
- You can heat small amounts quickly.
Disadvantages
- If they are overheated, they will dry out and become hard.
- Although they come out piping hot, they cool down quickly as well.
Process
Wrap the tamales still wrapped in their leaves in a damp paper towel and place them on a microwave-safe plate.
Place a glass container with a little bit of water next to them to create a moist environment.
Microwave tamales in 30-second intervals at no more than 70% power until they reach the desired temperature.
Serve them immediately, remember that they will cool very quickly.
3. Reheating on a Comal
This is a different method that will give them a delicious smoky flavor.
Advantages
- You just need a comal or cast iron pan.
- It's easy.
Disadvantages
- It requires constant watching and turning of the tamales.
- It’s a longer process, than the microwave
- Depending on the size of each, you can only reheat 2 or 3 tamales at a time.
Process
Place a comal or cast iron skillet over medium heat. If the comal or pan is well seasoned, you don't need to do anything else. But if not, you can put a thin layer of oil or a piece of aluminum foil to prevent the tamales from sticking.
Place tamales wrapped in their leaves, whether corn husk or banana leaves, on the comal in one layer, leaving space between each. Check the temperature because, once hot, the cast iron will continue to heat up. Adjust heat to maintain constant medium to low heat.
Reheat them low and slow. When the tamale husk begins to toast, turn it over. And continue heating until it reaches the desired temperature.
The tamales will have a slightly golden texture on the outside, especially the areas that are attached to the toasted husk, and soft on the inside, although drier than a freshly made tamale.
The best part is the added smoky flavor.
4. How to Reheat Tamales in the Air Fryer
If you have an air fryer, use it. It is versatile and fast. If you don't have one, consider purchasing one. I use mine every day, and I love it.
Advantages
- Tamales heat up relatively quickly.
- Once the temperature and cooking time are set, it does all the work.
- You can heat several tamales at the same time.
Disadvantages
- Obviously, you need to have one.
- Although you can heat several simultaneously, its capacity is limited, depending on the size of your fryer.
Process
Depending on your fryer, the temperature may be different, and the size of the tamales affects the process. The larger they are, the more time you will need. Try my method first and adjust if needed.
Preheat your fryer to 325-350 degrees F (if your fryer comes in degrees Celsius, it would be approx 160-175 degrees).
For best results, moisten the leaves of the tamales, but be careful not to put water inside the filling. Place them in the air fryer basket in a layer, making sure there is space between them for air to circulate.
Heat for 8 minutes, stopping after 4 to turn them. When finished, check if they are hot and to your liking, if not, add about 2 additional minutes.
5. Using a Frying Pan
A great option that will create a crispy texture on the tamales.
Advantage
- You just need a skillet.
Disadvantages
- It requires keeping a close watch during the entire reheating process.
- You can only reheat a fairly limited number of tamales.
- The oil will add additional calories.
Process
Unwrap the tamales.
Heat a non-stick or regular frying pan over medium heat and add a teaspoon of olive oil (or another oil of your choice). When the oil is hot, place the tamales in a single layer, but please don’t crowd the skillet.
Turn and flip the tamales occasionally so they heat evenly. Depending on the heat of your stove and your pan, this may take between 15 and 20 minutes.
With this method, the tamales will form a crispy exterior and a light toasted flavor. Its internal texture is soft but a little drier than the original texture.
6. How to Reheat tamales in the Instant Pot
This is another good method for achieving moist tamales. The Instant Pot is an electric pressure cooker that is very versatile in the kitchen. I use it every week, and I like it so much that I own two, the 6 qt DUO and the 8 qt DUO.
Advantages
- You can reheat a large batch of tamales
- It doesn’t require your constant attention, and it's very quiet.
Disadvantage
- If you don't have an Instant Pot, obviously you’ll need to buy one.
Process
Pour one cup of water, or two, into the bottom of the pot insert (depending on the size of your pot) and place the trivet that comes with it. Make sure the water does not cover the trivet.
If you have a steaming basket, place it on top of the rack and stand the tamales up. If you don't have it, place them on the trivet standing up so that water doesn't get inside them.
This is especially important with cheese tamales since the cheese can melt and fall into the water, and you would lose all the filling.
Place and secure the lid and set the steam valve to “sealing,” select pressure cooking on “high” for 3 minutes. When the pot is finished, let it sit for 2 minutes and then carefully use the quick release by moving the valve to “venting.”
Remove the lid and enjoy your tamales.
7. Reheating Tamales in the Oven
If you have an oven at home and want to heat large batches of tamales, this could be a good method for you.
Advantages
- It does not require your constant care.
- A great way to heat a large group of tamales
Disadvantages
- You need more utensils, such as a baking tray and aluminum foil.
- It can dry out the tamales if they are over-baked.
Process
Preheat the oven to 350 degrees F (approx 180 degrees C).
You have two options: Wrap each of the tamales in aluminum foil; Or, place the tamales on a tray with walls and cover it completely with aluminum foil. It’s up to you.
Bake for 15-20 minutes, turning the tamales halfway through. As each stove is different, I recommend that you check them after minute 15 to prevent them from overcooking and, therefore, drying out.
In short, reheating tamales can be easy if you follow the right steps. Choose the method that best suits your needs, preferences and the kitchen equipment available.
Buen provecho!
How To Reheat Tamales: 7 Methods
Equipment
- Steamer or tamalera Method 1
- Comal or cast iron pan Method 2
- Microwave Method 3
- Air Fryer Method 4
- Frying Pan Method 5
- Instant Pot Method 6
- Oven Method 7
Instructions
- For More detailed information please read each Method in the post above.
Method 1 Steamer
- Pour enough water into the bottom of the pot (about 2 inches of water). Place the rack lined with tin foil to prevent the water from touching the tamales. Lay the tamales on the foil or rack.Simmer for 15-20 minutes or until soft and hot.
Method 2 Microwave
- Wrap the tamales in a damp paper towel and place them on a microwave-safe plate. Place a glass container with a little bit of water next to them to create a moist environment.Microwave tamales in 30-second intervals at no more than 70% power until they reach the desired temperature.
Method 3 Comal or Cast Iron Skillet
- Place tamales wrapped in their leaves, whether corn husk or banana leaves, on the hot comal in one layer, leaving space between each. Reheat them low and slow. When the tamale husk begins to toast, turn it over. And continue heating until it reaches the desired temperature.
Method 4 Air Fryer
- Preheat your fryer to 325-350 degrees F (approx 160-175 degrees C).For best results, moisten the leaves of the tamales and place them in the air fryer basket in a layer. Heat for 8 minutes, stopping after 4 to turn them. When finished, check if they are hot and to your liking, if not, add about 2 additional minutes.
Method 5 Frying Pan
- Heat a teaspoon of oil on a non-stick or regular frying pan over medium heat and place the tamales in a single layer.Turn and flip the tamales occasionally so they heat evenly. Depending on the heat of your stove and your pan, this may take between 15 and 20 minutes.
Method 6 Instant Pot
- Pour one cup of water, or two, into the bottom of the pot insert and place the trivet that comes with it. If you have a steaming basket, place it on top of the rack and stand the tamales up. If you don’t have it, place them on the trivet standing up so that water doesn’t get inside them.Place and secure the lid and set the steam valve to “sealing,” select pressure cooking on “high” for 3 minutes. When the pot is finished, let it sit for 2 minutes and then carefully use the quick release by moving the valve to “venting.”
Method 7 Oven
- Preheat the oven to 350 degrees F (approx 180 degrees C). Wrap each of the tamales in aluminum foil; Or, place the tamales on a tray with walls and cover it completely with aluminum foil. Bake for 15-20 minutes, turning the tamales halfway through.
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