Tamales taste best when they are reheated with steam, because the masa can dry out fast with direct heat. The best overall method is steaming, but you can also use the microwave, oven, air fryer, or stovetop depending on how many you are warming up.
Quick Answer (Best Method)
Steamer method (best texture)
- Bring 2 to 5 cm of water to a simmer in a pot with a steamer basket.
- Keep tamales in their husks (or wrap in parchment if the husk is removed).
- Steam with the lid on
- Refrigerated tamales: 10 to 15 minutes
- Frozen tamales: 20 to 30 minutes
- Rest 2 minutes, then serve.
Tip: Do not let the water touch the tamales. You want steam, not boiling water.
Before You Start
- Keep tamales in the husk for the best moisture.
- If there is no husk, wrap in parchment paper or foil before steaming.
- Reheat only until hot. Overheating can make masa tough.
- If you want a crisp outside after steaming, pan sear for 1 to 2 minutes per side.
Method 1: Steaming (Best Overall)
How to reheat refrigerated tamales
Steam 10 to 15 minutes, turning once halfway if stacked.
How to reheat frozen tamales
Steam 20 to 30 minutes until hot in the center.
How to tell they are ready: the masa feels soft and hot, and the filling is steaming.
Method 2: Microwave (Fastest)
Best for: 1 to 2 tamales
- Keep the husk on.
- Wrap each tamale in a damp paper towel.
- Microwave
- Refrigerated: 45 to 90 seconds
- Frozen: 2 to 3 minutes
- Rest 1 minute.
Tip: Use 50 to 70 percent power if your microwave overheats food.
Method 3: Oven (Good for a batch)
- Preheat oven to 175°C (350°F).
- Wrap tamales in foil. Add a teaspoon of water inside the foil packet for steam.
- Bake
- Refrigerated: 15 to 20 minutes
- Frozen: 25 to 30 minutes
- Rest 2 minutes before unwrapping.
Method 4: Air Fryer (Crisper outside)
This method gives a slightly drier, toasted husk. For softer results, steam first.
- Preheat to 160°C (320°F).
- Lightly spray the husk with water.
- Air fry
- Refrigerated: 6 to 8 minutes
- Frozen: 10 to 12 minutes
- Rest 2 minutes.
Method 5: Stovetop Skillet (Crispy finish)
Best after: steaming or microwaving
- Heat a skillet on medium with a little oil.
- Remove the husk.
- Sear 1 to 2 minutes per side until lightly golden.
Common Problems and Fixes
Tamales are dry
- Steam them for a few minutes to bring moisture back.
- In the microwave, wrap with a damp towel.
Filling is hot but masa is still cool
- Steam longer, or microwave in shorter bursts and rest between.
Husk sticks to the masa
- They need more steam time. Steam 3 to 5 minutes more.
FAQ
Should I remove the husk before reheating
No. Keep it on for steaming and microwaving. Remove after reheating.
What is the single best method
Steaming is the best method for soft, fresh texture.
If you tell me if your tamales are refrigerated or frozen, and how many you are reheating, I can give you the exact timing.
