Can You Freeze Masa for Tamales
Can you freeze masa for tamales? Yes, and it’s one of the easiest ways to save time when you’re making tamales. Whether you have leftover masa from a batch or you’re prepping ahead for a fiesta, I’ll walk you through exactly how to freeze it, thaw it, and use it so your tamales still come out perfect.
Quick Answer: Can You Freeze Masa for Tamales?
Yes, you can freeze masa for tamales. Place the dough in a freezer-safe bag or airtight container, press out the air, and freeze for up to 3 to 6 months. Thaw it in the refrigerator overnight before using, then mix in a little extra broth to bring back its soft, airy texture.
Mexican Tamales
Tamales are a traditional Mexican dish with roots dating back to before colonial times, made for special occasions, family gatherings, the holidays, and honestly, just because. They’re one of the most beloved dishes in Mexican cuisine, loved by people well beyond Mexico too.
Tamales are made with a corn dough called masa, spread onto a corn husk or banana leaf, filled with savory or sweet ingredients, then wrapped and steamed until cooked through.
💡Make sure to check out my Tamales Made Meatless cookbook as well as all of the tamales recipes and tips already on the blog.
Masa for Tamales
The masa is one of the most important parts of making tamales. It needs to be flavorful, with an airy, creamy texture, or the whole tamal falls flat.
Whether you’re using fresh masa or masa harina from a tortillería or grocery store, it needs real flavor, run away from any recipe that tells you to use water instead of broth!
🌿Don’t worry, I’ve got a great recipe with simple steps for making the most delicious masa for tamales, check out my Masa For Tamales Recipe.
Types of Masa Flour
Before we get to the best methods for freezing masa for tamales, here’s some important background on the types of masa used for authentic Mexican tamales.
Fresh Masa
This is maize dough sold at tortillerías and Mexican grocery stores. It’s often called regular or unprepared masa, and it’s used to make fresh tortillas as well as tamales, though tamales need a bit more preparation first.
Fresh masa on its own doesn’t contain any fat, it’s just nixtamalized corn and water.
Masa preparada is the prepared version, made with corn, broth, and a fat like lard, vegetable shortening, or oil. Stores usually label it, but ask an employee if you’re not sure which one you’re buying.
Masa fresca can be stored in the bag it came in, or in an airtight container, in the refrigerator for up to 3 days. It’ll develop a sour taste and smell once it goes off, so freeze it if you’re not using it right away.
Fresh masa is typically considered superior to masa harina since it’s made from dried corn kernels, giving it a deeper corn flavor and making it the more traditional choice in Mexican cooking.
Masa Harina Flour
This is instant corn flour rehydrated with water and a little salt, used to make corn tortillas and other corn-based antojitos.
There’s also a coarse-ground masa harina made specifically for tamales, which is what I use, though the regular finer grind works too.
You can store dry masa harina in your kitchen cabinets or the refrigerator for a long time. If you know it’ll take a while to use up the bag, keep it in a sealed plastic bag in the fridge, it’ll stay fresh for up to 6 months, but double check the shelf life on your package.
Storing masa harina in the cabinet works too, just keep it in a cool, dry spot away from direct sunlight, in an airtight container, and watch out for pantry weevils that can ruin a bag of masa harina.
How to Freeze Masa Dough for Tamales: Everything You Need to Know
As I mentioned, you can freeze masa for tamales. Here’s everything you need to know about freezing leftover masa, or prepping an extra batch ahead of time for those impromptu fiestas or sudden tamales cravings.
To freeze masa dough for tamales, simply follow these steps:
- Make the masa dough according to your recipe.
- Gather the masa (or any leftover masa) and place in a freezer bag, resealable plastic bag, or freezer-safe container.
- Use smaller freezer bags to make smaller batches of tamales later.
- Flatten the dough inside the bag with a rolling pin to save freezer space, and make sure the bag is sealed well to avoid freezer burn.
- Label the bag or container with the date and contents.
- Freeze for up to about 3 to 6 months.
How to Defrost Frozen Masa for Tamales
Using frozen masa dough just takes a couple of easy steps.
- Place the frozen dough in the refrigerator at least a day before you plan to use it, so it has plenty of time to thaw.
- You can also set it out on the counter early in the morning to defrost. If you live somewhere cold, this can take a while, so refrigerator thawing the day before is usually the safer bet.
Once thawed, the masa dough can be used to make tamales just like fresh masa dough.
How to Use Defrosted Frozen Masa for Tamales
Once your tamale masa is defrosted, a few simple steps get it ready to use.
- Place the defrosted masa in a large bowl.
- Spread it into an even layer with a spatula. You’ll notice it feels drier and a bit dense, that’s from the ice crystals that formed while freezing, but don’t worry, we’re going to fix it.
- Using a handheld electric mixer, pour in vegetable broth a little at a time and beat until well combined.
- Add some masa harina and mix until it comes together light and airy again.
- Optional: drop a small piece into a glass of water to do the masa float test.
Now you’re ready to spread the masa on hydrated corn husks or prepared banana leaves, add your favorite vegan or vegetable fillings, steam, and enjoy!
Can You Freeze Uncooked Tamales?
Absolutely! Freezing uncooked tamales is easy and follows a similar process to freezing the masa dough. Wrap them individually, or stack them with parchment paper in between to prevent sticking.
- Wrap a few tamales together in aluminum foil, just don’t pack them too tightly or you’ll flatten their shape.
- Place them in a freezer-safe container or Ziploc bag, then freeze.
- Or lay the raw tamales on a baking sheet and freeze for a couple of hours first, then transfer them to a container or freezer bag. This makes them easier to pull out individually later.
Uncooked frozen tamales keep well in the freezer for up to 3 to 6 months. Beyond that, they may start to develop freezer burn.
Can I Freeze Cooked Tamales?
Yes, you can also freeze cooked, leftover tamales.
- Let the cooked tamales come to room temperature first.
- Freezing a large batch? Use resealable freezer bags so it’s easy to grab just what you need.
- To make it simple to pull out a few at a time, layer the cooled tamales between parchment paper or plastic wrap before placing them in your freezer-safe bag.
- Freeze. They’ll take several hours or so to fully freeze.
- Grab frozen cooked tamales as needed and defrost overnight in the refrigerator before reheating. (Follow my guide for reheating tamales, or if you’re cooking tamales straight from frozen, check out this guide instead.)
Cooked frozen tamales keep well in the freezer for up to 3 to 6 months. Beyond that, they may start to develop freezer burn.
What are Some Tips for Making Delicious Tamales?
- Get a copy of my cookbook and follow the easy and delicious authentic plant-based tamales recipes.
- Use high-quality ingredients.
- Make sure to cook the tamales long enough so that the filling is cooked through and the masa dough is soft and fluffy.
- Experiment with different fillings to find your favorites.
Can You Freeze Masa for Tamales
Freezing masa dough for tamales is a great way to save time and make tamale-making easier whenever the craving hits. With a little planning, you can enjoy delicious tamales any day of the week.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this guide, do leave a comment. Muchas gracias, I appreciate you!
More Tamales Making Tips
Make sure you read through all of the helpful tamales making tips in my series. If I haven’t answered one of your questions don’t hesitate to reach out.
- How to Prepare Corn Husks for Tamales
- Masa For Tamales | No Lard Recipe
- The Masa Float Test for Tamales
- How to Spread Masa on Corn Husks for Tamales
- How to Fold Tamales
- How to Steam Tamales without a Steamer
- How Long Does It Take to Cook Tamales on the Stove?
- How to Reheat Tamales
- How to Cook Frozen Tamales
- How Long do Tamales Last
- How to Store Tamales
- What to Eat with Tamales | 24 Tamales Side Dishes
Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
