So you might have a couple of tamales left over or you got a couple from your local store and you want to get them piping hot so you can enjoy the wrapped up awesomeoness; how do you go about that?
Below I will highly some simple steps you can take when it comes to reheating tamales.
The Best Ways to Reheat Tamales (Without Losing the Magic)
There’s more than one way to bring a tamal back to life, but not all of them deliver the same results. After plenty of trial and error (and a few lessons from the women who taught me), these five methods stand out. Each has its own strengths depending on how many tamales you’re reheating and how much time you’ve got:
- Steaming
- Microwaving
- Oven reheating
- Comal or stovetop reheating
- Air fryer (a modern twist that actually works)
Let’s start with the most traditional and foolproof method: steaming.
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1. Steaming (Traditional & Foolproof)
If you want tamales that taste as soft and just as good as the day they were made, steaming is the way to go. It’s the traditional method for a reason, it brings the masa back to life without drying it out.
The women who first taught me always used a tamalera, the large pot made for steaming tamales. But when I didn’t have one, they showed me how to improvise, with a metal colander and a regular pot, and it worked just as well.
Here’s how to do both:
If you have a tamalera (steamer):
- Add about an inch of water to the bottom, just below the rack.
- Arrange the tamales upright, open ends facing up.
- Cover tightly and steam 15–20 minutes if refrigerated or 25–30 minutes if frozen.
If you don’t have a steamer:
- Fill a large pot with an inch of water.
- Set a metal colander or mesh strainer inside so it sits above the water.
- Stand the tamales upright and cover with a lid or foil to trap the steam.
- Steam using the same timing as above.
In both cases, you’re aiming for soft masa that pulls easily from the husk and fills your kitchen with that familiar tamal aroma.
2. Reheat Tamales in the Microwave
Sometimes you’re hungry, running late, and all you want is a tamale right now. I’ve been there. The first time I tried microwaving one, I was so impatient I didn’t heat it long enough, warm outside, ice-cold center. I just laughed; they were so good I’d been daydreaming about them in class and couldn’t wait.
Microwaving isn’t the traditional route, and my abuelita would probably shake her head at me for even suggesting it, but she also believed in making do with what you have. Sometimes, that means the microwave.
And she’s right, en el comal (on the griddle) they do taste better. But if microwaving tamales to reheat them is your only option, you can still keep them soft and flavorful with a few quick tricks.
Here’s how to do it:
- Keep the husk on to protect the masa and hold in moisture.
- Wrap the tamale in a damp paper towel, this creates a little steam.
- Place on a microwave-safe plate and heat for 30–45 seconds, then flip and heat another 30–45 seconds.
- Let it rest for a minute so the steam can finish softening the masa.
It’s not the way abuelita did it, but she’d smile in the office, knowing the tamales were still warm, soft, and satisfying. even if it took a modern shortcut to get there.
3. The Oven/Toaster Oven is Also an Option
While all the methods above are pretty quick and will get the tamales done right, you could also do them in oven, if you do not have a steamer or microwave. This is going to take a bit longer and you will not have the same results, as you are essentially baking them in the oven. They will still get reheated, it’s just that the eating experience will be a bit different.
Steps:
- Pre-heat oven to 425 degrees
- Take the tamales out of the husks.
- Place them in the pyrex dish or baking sheet.
- Place in the oven and allow them to reheat for 10-20 minutes (depends on how cold they were).
- Once you feel that they are heated up properly and outside has started to crisp a little, then they should be good to go.
4. Comal or Stovetop (Traditional & Flavorful)
If you ask most abuelitas, this is the real way to reheat tamales. On the comal, the flat griddle used in so many Mexican kitchens, the tamales get a bit of crisp on the outside while staying warm and soft inside. It’s less about speed and more about that gentle toasting that brings back the aroma of fresh masa.
They’re right, en el comal really is special.
But if you don’t have one, you can use a cast-iron skillet or nonstick pan and still get that same home-style result.
Here’s how:
- Heat the comal or pan over low to medium heat.
- Keep the husks on if possible; it helps protect the masa.
- Warm each tamale for 2–3 minutes per side, rotating until evenly heated.
- If the husks are off, cover lightly with foil to avoid drying out.
You’ll know it’s ready when the masa gives off that toasted corn smell, the kind that makes your kitchen feel like someone’s aunt just stopped by.
5. Air Fryer (Modern & Surprisingly Good)
The air fryer might not have tradition on its side, but it has something else: speed and crisp edges. I was skeptical at first, but once I tried it, I understood the hype.
And honestly? He’s not wrong. It works, especially if you like your tamales a little toasty on the outside.
Here’s how:
- Preheat your air fryer to 350°F (175°C).
- Wrap tamales loosely in foil to prevent drying out.
- Heat for 8–10 minutes, flipping halfway through.
- For a crispier finish, unwrap for the last 1–2 minutes.
It’s quick, clean, and a little rebellious, something my my work mothers might side-eye at first… but they’d definitely finish the tamal.
6. How to Reheat Frozen Tamales (Without Ruining Them)
When I was in college, some of my coworkers would bring me tamales, still warm during the holidays, or sometimes straight from their freezer so I could save them for later.
They knew what they were doing, because those frozen tamales became my best meals during the long summer break. Before handing them over, they told me exactly how to reheat them so they’d still taste homemade.
Here’s what they taught me, and what I figured out on my own later:
- Always leave the husks on. They lock in flavor and protect the masa as it reheats.
- Skip the microwave for frozen ones. It heats unevenly and can dry out the masa.
- Steam or bake instead:
- Steamer: 25–30 minutes, the slow steam brings them back to life.
- Oven: 350°F for 30–35 minutes, wrapped in foil with a few drops of water.
- Rest before unwrapping. A minute or two off the heat lets the steam finish softening the masa.
They were right, frozen tamales reheat best with patience. The smell alone takes me right back to those shared lunches and quick conversations in the break room.
If you ever want to make your own from scratch, or just see how the real thing is done, this traditional recipe from Isabel Eats is a great place to start.
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Your Turn: How Do You Reheat Your Tamales?
Now that you know the best ways to reheat tamales, whether you steam them, warm them on the comal, or even use an air fryer, I’d love to hear how you do it. Everyone has their own little trick passed down from family or learned through trial and error.
Tell me in the comments:
- Do you swear by the comal, or are you team steamer?
- Have you ever rescued frozen tamales and made them taste fresh again?
- Any tips or secret touches I should try next time?
Sharing those small details keeps the tradition alive, and helps the next person searching for that same warmth.
If you found this guide helpful, check out more of my Reheating Guides on all your favorite foods.
