The best way to heat frozen tamales is to steam them for about 20-30 minutes until heated through, ensuring they remain moist and flavorful.
You just pulled frozen tamales from the freezer, but now you’re stuck—how do you reheat them without turning them dry or rubbery? We’ve all been there: uneven heating, soggy husks, or worse, a microwaved mess.
The right reheating method can save your tamales from disaster. In this guide, we’ll cover the top techniques to restore their fluffy texture and rich flavor. Whether you’re using a steamer, oven, or Instant Pot, we’ve got you covered. For more tips, check our guide on storing tamales to keep them fresh longer.
Key Takeaways
- Steaming preserves moisture and authenticity—ideal for 1-12 tamales.
- For speed, the microwave works but requires a damp towel to prevent drying.
- Oven reheating is best for larger batches, though slightly drier.
- Always keep tamales wrapped in husks to lock in flavor.
1. Steaming: The Traditional Winner
Steam frozen tamales for 20-25 mins for best texture and flavor.
Steaming is the gold standard for reheating tamales. It mimics the original cooking process, ensuring even heat distribution and moisture retention. Here’s how:
- Fill a pot with 2 inches of water and insert a steamer basket.
- Arrange tamales upright (open-end up) to prevent sogginess.
- Cover and steam for 20-25 mins (add 5 mins if frozen solid).
Pro tip: Add aromatic herbs like bay leaves to the water for extra flavor. Avoid overcrowding—steam in batches if needed.
2. Microwave: Quick but Careful
Short on time? The microwave works in a pinch, but requires finesse:
- Wrap each tamale in a damp paper towel to prevent drying.
- Place on a microwave-safe plate; heat for 1-minute intervals.
- Flip halfway through (total time: 2-3 mins for frozen).
Note: Microwaving can make the masa gummy. For better results, thaw tamales overnight first (USDA guidelines).
3. Oven: Best for Big Batches
Reheating 10+ tamales? Use the oven:
- Preheat to 325°F (165°C).
- Place tamales in a baking dish with ½ cup water at the bottom.
- Cover tightly with foil; bake for 30-40 mins (45 mins if frozen).
For crispier edges, unwrap husks after reheating and broil for 2 mins.
4. Instant Pot: Set-and-Forget Ease
Pressure cookers excel at reheating without drying:
- Add 1 cup water; place tamales on the trivet.
- Cook on High Pressure for 5 mins + 5-min natural release.
- Works for both thawed and frozen tamales.
Bonus: The Instant Pot’s steam function is 30% faster than stovetop steaming (Consumer Reports).
5. Slow Cooker: Party-Friendly
Hosting? A slow cooker keeps tamales warm for hours:
- Line the pot with husks or a rack.
- Add tamales vertically; pour 1 cup water.
- Cook on High for 1 hour (frozen) or 30 mins (thawed).
Reheating Frozen Tamales: Comparison Table
| Method | Time | Texture | Best For |
|---|---|---|---|
| Steaming | 20-25 mins | Fluffy, moist | 1-12 tamales |
| Microwave | 2-3 mins | Slightly dry | 1-2 tamales |
| Oven | 30-45 mins | Firm edges | Large batches |
No matter your kitchen setup, these methods guarantee delicious, piping-hot tamales. Stick to steaming for authenticity or the Instant Pot for convenience. Hungry for more? Explore our tamale recipes to make your own batch from scratch!
