How To Reheat Tamales 6 Ways

There is nothing better than unwrapping the husk of a steaming hot tamale. This Central and Southern American dish is a great template for all sorts of delicious additions and combinations. Tamales can be customized with all sorts of fillings, but whatever is chosen, it will be surrounded by a dough called masa. It is then wrapped in a corn husk to trap moisture while cooking. There are countless variations on the dish throughout Latin America, like this chicken and poblano version, or the pork-filled and banana leaf-wrapped variations from Cuba.

Like most foods, tamales are best eaten fresh, but they can also be frozen or kept in the refrigerator for two to three days. The main issue with preservation and reheating is the masa itself. The dough is crafted with masa harina flour that comes from milled and nixtamalized corn. These starches help make tamales a filling meal, but undercooking or overcooking the masa can ruin a tamale. Doing either will result in a texture that's dried out or soggy. Finding that middle ground again when reheating can be even more difficult, but there are a few methods out there that are worth trying.

Our first method is the quickest. Like with most other foods, microwaves are the fastest way to reheat tamales. They are also the least predictable though. Tamales can be reheated in the microwave in a few short minutes. We recommend wrapping them in damp paper towels before placing them in the microwave. This allows the tamales to cook in a humid, steamy environment, and should keep them from drying out too much. If the tamales are still in their husks, these can be moistened as well in place of a paper towel.

Be warned that the microwave is one of the methods more likely to dry out tamales. The rapid heat makes it hard to control cooking conditions, and things can quickly go from good to bad. You could add a few drops of water onto the tamale wrappers and cover the plate with plastic film. This should keep the steam closer to the tamales as they reheat. It's also important to let frozen tamales thaw in the refrigerator before reheating them with this method.

This method for reheating tamales is probably another of the quickest but does require specialized equipment. Though they can be grilled or fried, tamales are regularly cooked in steam. Using a steamer basket to reheat them then makes perfect sense. Of course, not everyone is going to have a tamalera or tamale steamer at home, so it isn't the most accessible option for everyone.

If you do choose to go with the steamer, they should reheat in about 1 to 2 minutes once the pot is filled with steam. Using a steamer will take closer to 30 minutes for frozen tamales, and about 10 minutes less for refrigerated ones. Of course, this will be dependent on the number of tamales in the pot, and the temperature you're steaming them at. Again, moisture is key here, and reheating is all about finding that balance between too wet and too dry.

To reheat tamales with a steamer simply fill the pot with enough water to cover the bottom completely without touching the steaming basket. About 2 to 3 inches of water should do. Then, place the basket inside the pot, and cover with a lid until the water comes to a boil. Safely place the tamales in the basket using a pair of tongs before replacing the lid and reducing the heat to medium. 

One of the easiest ways to reheat tamales is to use a standard oven. They can easily be reheated by preheating the oven to 425 degrees Fahrenheit, wrapping the tamales with aluminum foil, and placing them inside the oven. They'll need to cook for about 20 minutes, and should be flipped halfway through to heat evenly; as much air as possible should be removed when wrapping the tamales in foil.

Keep the husk wrappers and use them in place of the foil for this method. Place the husked tamales on a baking sheet in a slightly cooler oven at 350 degrees Fahrenheit. Opting for the husks will produce a slightly crispier tamale. That said, the foil method works well too, and it will protect the tamales from the harsh heat of the oven. The foil-wrapped tamales will also be perfectly moist, and without a crispy edge to them.

This method is similar to using an oven because you're working with dry heat again. While most of these methods focus on maintaining the moisture present in the tamales and working with more moist heat, these two methods use a dryer heat for similar results. The advantage of using an air fryer is the same as most other foods. The small compartment heats quickly and circulates air to provide an even heat throughout.

To reheat tamales in an air fryer, simply moisten the husks or wrappers slightly with cold water while heating the fryer to a mid-range temperature. Place them in the fryer basket for about five minutes, and then carefully remove them to check if they've finished cooking. Some home cooks also recommend spacing tamales out evenly so that the air fryer can do its thing best and circulate the air evenly around the tamales.

This is another method that will be accessible to most people, and work quite well to reheat tamales at home. The outcome might be slightly different than a freshly steamed tamale though. Because the tamales are being browned in the pan without their protective husks, they're going to take on a crispy exterior, while hopefully keeping a soft interior and warming the fillings. There's nothing wrong with this method, it's just going to give you a different texture, and one that is more akin to placing them in the oven with their husks than steaming them.

To reheat tamales on the stove simply warm a non-stick pan over medium heat. Add roughly 1 teaspoon of olive oil. Then remove the tamales from their husks, and place them in the pan. Cover them with a lid, and allow them to cook. Flip them every 2 to 3 minutes to allow for even cooking. This method should only take about 10 minutes and hopefully creates a perfectly crusty exterior.

While reheating tamales can sometimes lead to dried-out disappointments, the hybrid slow/pressure cooker Instant Pot is a game-changer when it comes to preserving their moist and tender texture. Unlocking the full potential of your Instant Pot, this reheating method involves a simple yet effective process.

Start by adding water to the Instant Pot, creating a steamy environment. Place the refrigerated tamales, still snug in their corn husk wraps, in an upright position within a steamer basket. This positioning allows the steam to circulate evenly. After five minutes, remove a tamale and check to make sure it is heated through. If you find your steamer basket quite full, adjust the cooking time up by a few minutes to guarantee thorough heating. For still-frozen tamales, add around 10 minutes to the overall cooking time. The secret lies in the Instant Pot's ability to harness the power of steam in a tightly sealed environment, gently enveloping the tamales and infusing them with moisture. This ensures that each bite is a burst of flavor and tenderness, as if the tamales were freshly prepared.