How to Reheat Tamales: 7 Methods for Perfect Results
How to Reheat Tamales: 7 Methods for Perfect Results Every Time
Knowing how to reheat tamales properly is the difference between a tender, steamy bite that tastes freshly made and a dried-out disappointment. Whether your tamales are leftover from last night, pulled from the freezer, or just arrived at your door packed on dry ice from our kitchen in Southern New Mexico, the reheating method you choose matters.
We've tested every common method — steamer, oven, microwave, air fryer, Instant Pot, skillet, and even the grill — so you don't have to guess. Below you'll find step-by-step instructions for each, a side-by-side comparison chart, guidance on reheating from frozen versus refrigerated, and tips for storing tamales so they taste great weeks or months later.
1. How to Reheat Tamales in a Steamer
Steaming is the traditional way to cook and reheat tamales, and for good reason: the humid environment keeps the masa moist, prevents drying, and heats the filling evenly all the way through. This is the method we recommend for our Hatch Chile tamales and the one used in restaurants and home kitchens across New Mexico.
♨️ Steamer Method
Best Overall- Fill a steamer pot or a large pot fitted with a steamer basket with 2–3 inches of water. The water should not touch the basket or the tamales.
- Bring the water to a medium simmer — not a rolling boil, which can make the outsides soggy before the centers heat through.
- Stand the tamales upright in the steamer basket with the open end facing up. Pack them snugly so they support each other, but don't crush them together.
- Cover the pot with a tight-fitting lid. If the lid doesn't seal well, place a layer of aluminum foil over the pot before putting the lid on.
- Steam refrigerated tamales for 15–20 minutes or frozen tamales for 25–30 minutes.
- Check doneness by carefully opening one tamale — the masa should be hot all the way through and pull away cleanly from the wrapping.
- Remove from heat and let rest 3–5 minutes before serving. This lets the masa set and makes unwrapping easier.
Don't have a steamer basket? Crumple balls of aluminum foil and place them in the bottom of a large pot to create a raised platform. Add water below the foil line, stand your tamales on top, and cover tightly. Works just as well. You can also use a metal colander set inside a pot with a lid.
2. How to Reheat Tamales in the Oven
The oven is a reliable alternative when you don't have a steamer, and it's especially useful when you're already using the oven for other parts of the meal. The key is wrapping each tamale tightly in foil to trap moisture — without it, the oven's dry heat will dehydrate the masa.
🔥 Oven Method
Great for Batches- Preheat your oven to 325°F.
- Wrap each tamale individually in aluminum foil, pressing out as much air as possible. Two to three layers of foil work best for moisture retention.
- Place wrapped tamales on a baking sheet in a single layer, leaving a little space between each one for even heat circulation.
- Heat refrigerated tamales for 15–20 minutes or frozen tamales for 25–30 minutes.
- Flip each tamale over at the halfway mark so both sides heat evenly.
- Unwrap one to check — the center should be steaming hot (165°F internal temperature for meat tamales).
3. How to Reheat Tamales in the Microwave
The microwave is the fastest method and works well for one or two tamales at a time. The tradeoff is a slightly higher risk of uneven heating and drier edges, but wrapping in a damp paper towel largely solves both issues.
📡 Microwave Method
Fastest Method- If tamales are frozen, thaw first by microwaving at 50% power for 45 seconds per tamale, or let them thaw in the refrigerator for a few hours.
- Wrap each tamale in a damp (not dripping wet) paper towel. This creates a mini steam environment and prevents drying.
- Place 1–3 tamales on a microwave-safe plate with space between them.
- Microwave on high for 1–2 minutes for thawed tamales. Add 30-second intervals if the center isn't hot yet.
- Let rest for 1 minute before unwrapping — they'll be very hot.
Pro tip: For our Hatch Chile tamales, we recommend defrosting first in the microwave (45 seconds per tamale), then finishing with a full method like steaming or oven for the best texture. The microwave-only route works in a pinch, but the masa won't be quite as fluffy.
4. How to Reheat Tamales in an Instant Pot
The Instant Pot creates a pressurized steam environment that reheats tamales faster than a traditional steamer while producing similar results. It's especially handy for frozen tamales since the pressure helps heat penetrate the center quickly.
⏱️ Instant Pot Method
Fast & Hands-Off- Pour 1 cup of water into the Instant Pot insert.
- Place the trivet or steamer rack inside.
- Stand tamales upright on the trivet with the open end facing up. Don't stack them flat — they need airflow.
- Close the lid, set the valve to "Sealing," and cook on High Pressure for 5 minutes (thawed) or 10–15 minutes (frozen).
- Use a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Carefully remove with tongs and let rest 2–3 minutes before serving.
5. How to Reheat Tamales in an Air Fryer
The air fryer produces a result no other method can match: a slightly crispy exterior with a soft, heated interior. It's not traditional, but it's become a fan favorite for people who like textural contrast in their tamales. This method works best with thawed tamales — frozen ones tend to dry out before the center heats through.
🌀 Air Fryer Method
Crispy Edges- Thaw frozen tamales first (refrigerator overnight, or microwave at 50% power).
- Preheat your air fryer to 350°F.
- Remove tamales from their wrapping and lightly mist or brush with water or cooking spray to help retain moisture.
- Place tamales in a single layer in the air fryer basket with space between each one for airflow. Do not stack.
- Cook for 8–10 minutes, turning halfway through.
- Check that the center is hot and the outside has a light golden crispness.
6. How to Reheat Tamales on a Skillet or Comal
Reheating tamales on a flat griddle (comal) or cast-iron skillet is a popular method across Mexico and New Mexico. The direct heat chars the outside of the wrapping slightly, adding a smoky, toasted flavor and a firm crust to the masa. This works only with thawed or refrigerated tamales — frozen ones won't heat evenly.
🍳 Skillet / Comal Method
Smoky & Charred- Heat a dry skillet, cast-iron pan, or comal over medium heat.
- Place tamales directly on the surface — keep them in their wrapping. The paper or husk will char and transfer a light smoky flavor.
- Cook for 4–5 minutes per side, turning when the wrapping shows light char marks.
- Cover with a lid between flips to help trap heat and warm the center.
- Check that the center is hot before serving.
7. How to Reheat Tamales on the Grill
Grilling tamales adds real wood or charcoal smokiness that you can't replicate indoors. This is a great option during summer cookouts or when you want to pair tamales with grilled meats. Thaw tamales fully before grilling — frozen tamales will burn on the outside before heating through.
🔥 Grill Method
Smoky & Festive- Preheat gas grill to medium (around 350°F) or prepare a medium charcoal bed.
- Thaw tamales completely. Keep them in their paper wrapping — it protects the masa from direct flame. Note: paper wrapping can char; corn husks are more traditional for grilling but our tamales use paper, so keep heat moderate.
- Place tamales directly on the grate and cook for 4–6 minutes per side, turning 2–3 times.
- Watch carefully — the wrapping can scorch quickly over high heat. Move tamales to a cooler zone if flare-ups occur.
- Remove when heated through and lightly charred on the outside.
Tamale Reheating Methods: Side-by-Side Comparison
Use this chart to pick the right method for your situation.
| Method | Time (Thawed) | Time (Frozen) | Texture | Batch Size | Best For |
|---|---|---|---|---|---|
| Steamer | 15–20 min | 25–30 min | Moist, fluffy | 6–20+ | Best overall, holidays |
| Oven | 15–20 min | 25–30 min | Slightly firmer | 6–20+ | Multitasking, big batches |
| Microwave | 1–2 min | 2–3 min* | Soft, can dry | 1–3 | Quick single serving |
| Instant Pot | ~10 min | 15–20 min | Very moist | 4–10 | Frozen tamales |
| Air Fryer | 8–10 min | Not recommended | Crispy outside | 2–4 | Textural contrast |
| Skillet | 8–10 min | Not recommended | Charred, firm | 2–5 | Breakfast, leftovers |
| Grill | 8–12 min | Not recommended | Smoky, charred | Unlimited | Cookouts, parties |
*Microwave from frozen: thaw at 50% power first (45 sec/tamale), then reheat on high for 1–2 min.
Reheating Frozen vs. Refrigerated Tamales
The main difference is time and which methods work. Frozen tamales need more time because heat must penetrate through the ice crystals to reach the center. Here's what to keep in mind:
Refrigerated tamales (thawed, stored 1–5 days): Any of the seven methods above will work. Expect about 15–20 minutes for steaming/oven, 1–2 minutes for microwave, and 8–10 minutes for dry-heat methods like air fryer, skillet, or grill.
Frozen tamales (straight from the freezer): Stick with steaming, oven, or Instant Pot — these are the only methods that reliably heat frozen tamales all the way through without burning the outside. Add 10 minutes to your steaming or oven time. Avoid air fryer, skillet, and grill for frozen tamales: the outside will cook or char long before the center thaws.
The hybrid approach (our recommendation): Defrost frozen tamales in the microwave at 50% power for 45 seconds per tamale, then finish with any method. This gives you the speed of the microwave and the superior texture of steaming, oven, or even air fryer.
How to Store Tamales
Proper storage keeps your tamales tasting fresh whether you're saving leftovers from dinner or stocking your freezer with a Tamale Trio Sampler for the months ahead.
(after that, refrigerate)
(airtight container)
(best within 3 months)
Refrigerator Storage Tips
Let cooked tamales cool to room temperature (no more than 2 hours at room temp per food safety guidelines), then place them in an airtight container or heavy-duty zip-top bag. Squeeze out as much air as possible. Placing a paper towel on each side of the bag helps absorb excess moisture and keeps the masa from getting gummy. Stored this way, tamales stay fresh for up to 5 days.
Freezer Storage Tips
For longer storage, wrap each tamale individually in plastic wrap or aluminum foil, then group them in a resealable freezer bag. Label with the date and variety (trust us — you'll forget what's in there by month two). Properly frozen tamales keep their quality for up to 6 months, though we recommend enjoying them within 3 months for the best flavor and texture. Our tamales arrive already flash-frozen, so they're ready for direct-to-freezer storage.
Troubleshooting Common Tamale Problems
The masa is dried out
This usually means the tamale was reheated in a dry environment without enough moisture. Oven without foil, microwave without a damp paper towel, or air fryer at too high a temperature are the usual culprits. To salvage a dry tamale: wrap it in a damp paper towel and microwave for 30 seconds, or re-steam for 5 minutes. For future batches, always wrap in foil (oven), use a damp paper towel (microwave), or steam.
The center is still cold
The tamale wasn't heated long enough, or it went into the oven/steamer frozen when you expected it to be thawed. Use an instant-read thermometer — the center should reach 165°F for meat-filled tamales. If the outside is hot but the center is cold, switch to steaming (the moist heat is more forgiving) and give it another 10 minutes.
The outside is soggy
Too much direct contact with water during steaming. Make sure tamales are standing upright above the water line, not sitting in it. If you're using a foil-ball improvised steamer, check that the water level hasn't risen above the foil platform. After steaming, let tamales rest for 3–5 minutes — the masa firms up significantly during the rest.
The masa is gummy or sticky
This can happen when tamales thaw and re-absorb condensation in the fridge. The paper towel trick (described in storage tips above) helps prevent this. If your tamales are already gummy, the oven or air fryer are your best recovery methods — the dry heat firms up the outside and evaporates the excess moisture.
The wrapping is stuck to the masa
The tamale wasn't heated long enough for the masa to fully set and release from the wrapping. Give it a few more minutes of cooking time, then let it rest. A well-heated tamale will peel away cleanly. If the wrapping is charred and fused (from skillet or grill), try unwrapping from the opposite end.
Frequently Asked Questions
Can you reheat tamales in the husk or wrapping?
Yes — you should. The wrapping (whether paper, corn husk, or banana leaf) protects the tamale from drying out and keeps the filling intact during reheating. The only methods where you remove the wrapping first are the air fryer (to get the crispy exterior) and pan-frying unwrapped tamales, which is more of a reimagining than a reheat.
How do you reheat tamales without a steamer?
Several options: Wrap in foil and bake at 325°F for 15–20 minutes. Use an Instant Pot with a trivet and 1 cup of water. Microwave wrapped in a damp paper towel for 1–2 minutes. Or improvise a steamer by placing crumpled aluminum foil balls in the bottom of any large pot, adding water below the foil line, and covering with a lid.
How long do tamales last in the fridge?
Cooked tamales keep in the refrigerator for up to 5 days when stored in an airtight container or zip-top bag. Place a paper towel on each side of the container to absorb excess moisture and prevent the masa from becoming gummy.
Can you freeze tamales?
Absolutely. Tamales are one of the best foods for freezing. Wrap individually in plastic wrap or foil, group in freezer bags, and store at 0°F for up to 6 months. Our Hatch Chile tamales arrive already flash-frozen, so you can place the sealed bag directly in the freezer upon delivery.
What temperature should reheated tamales reach?
The USDA recommends all reheated foods reach an internal temperature of 165°F. This is especially important for meat-filled tamales like our Red Chile Pork and Green Chile Chicken varieties. Use an instant-read thermometer inserted into the center of the thickest part of the filling.
Can you reheat tamales twice?
You can, but each reheating cycle degrades the texture of the masa slightly. For the best quality, only reheat the number of tamales you plan to eat in one sitting. If you have a large batch, keep the extras frozen or refrigerated and reheat fresh portions as needed.
Ready to Stock Up?
Now that you know how to reheat them perfectly, all you need is a freezer full of tamales. Our handmade Hatch Chile tamales ship frozen on dry ice — just heat and serve.
Shop Hatch Chile Tamales →