8 Best Ways to Reheat Tamales (Steamer, Stove, Air Fryer & More)
Want to know the best way to reheat tamales without drying them out or losing that soft, moist masa? Whether you’ve got leftover homemade tamales or a store-bought batch, cooked or frozen, I’m sharing all 8 of my favorite methods so you can pick the one that fits your kitchen and how much time you have.
Quick Answer: How to Reheat Tamales?
The best way to reheat tamales is in a steamer pot for 15 to 20 minutes, which keeps the masa moist just like when they were first cooked. For a quicker option, the microwave works in 2 minutes, and for the crispiest texture, try a comal or dry skillet until the husk chars and the edges brown, or a waffle iron for a crispy, browned crust all over.
Recipe at a Glance
- What it is: A complete guide to reheating cooked tamales using 8 different methods, keeping the masa moist and the flavor just like fresh.
- Cuisine: Mexican
- Dish type: Cooking technique guide
- Difficulty: Easy
- Ready in: 2 minutes (microwave) to 20 minutes (steamer), depending on method
- Methods: Steamer or tamalera, comal or skillet, stovetop pan, Instant Pot, microwave, air fryer, waffle iron, slow cooker
- Results: Moist and tender (steamer, microwave), crispy and charred (comal, waffle iron), smoky (husk-on comal)
- Works for: Homemade or store-bought tamales, savory or sweet, cooked or frozen (method dependent)
- Best for: Quick weeknight leftovers, reheating a large batch after a tamalada, warming a couple of tamales for one, getting that crispy husk-charred texture, using up tamales creatively in tamazole or tamales waffles
Jump to a Method:
Leftover Tamales
Growing up, steamed tamales were always how my family reheated leftovers. It’s the most traditional method, and it’s still the one that gives you that soft, just-cooked texture every time.
As I got older I started experimenting with other ways. Unwrapping the tamales and browning them in a pan became one of my favorites, and so did reheating them husk-on directly on a hot comal or skillet until the corn husk chars a little. That char adds a smoky flavor you just don’t get from steaming.
Last year I even discovered a new one on TikTok: reheating tamales in a waffle iron. It crisps and browns the whole surface at once, and it’s become one of my go-to methods when I want that crunch without babysitting a pan.
Whatever masa or filling they’re made with, homemade or store-bought, savory or sweet, one of these 8 methods below will get them back to tasting freshly made.
Why You’ll Love This Guide
• A method for every situation. Whether you have 2 minutes or 20, a full batch or just one tamale left, there’s an option here that fits.
• No more dry, soggy, or rubbery tamales. Each method below is matched to the right kind of tamale (cooked or frozen) so you get moist masa every time.
• More than one way to enjoy leftovers. From the classic steamed texture to a crispy, charred comal finish or an all-over crunchy waffle iron crust, you can switch it up depending on your mood.
• Great for using up a big batch. If you made a large tamalada batch, these methods make it easy to reheat exactly as many as you need without reheating the whole pot.
Reheating Tamales the Traditional Way
Steaming has always been the go-to method for reheating tamales in Mexican households, since it’s the same gentle, moist heat that cooks them in the first place. Street vendors who sell tamales out of large ollas also keep them warm this way.
Growing up, that’s exactly how my family reheated leftovers. It wasn’t until I started cooking on my own that I began experimenting past the tradition, browning tamales in a pan, then later charring them husk-on over a hot comal the way you’d find at some taquerías, where the smoky, slightly toasted husk becomes part of the flavor instead of just the wrapper.
🌿What You’ll Need
You need a leftover cooked batch of tamales. They can be sweet or savory tamales and either banana leaf or corn husk tamales. Depending on the method you choose you will need:
• Steamer pot or tamalera — the traditional choice, keeps tamales moist with gentle, even steam
• Comal, griddle, or large frying pan — for that smoky, charred-husk finish
• Non-stick frying pan or skillet — for the crispy, browned edges you get from pan-frying unwrapped tamales
• Instant Pot or electric pressure cooker — steams like a tamalera but faster
• Microwave-safe plate — the quickest option for a tamale or two
• Air Fryer — crisps the outside without much hands-on time
• Waffle iron — my newest favorite, browns and crisps the entire surface at once
• Slow cooker — good for keeping a large batch warm over time
Before you reheat, it helps to know your tamales were stored properly in the first place. If you haven’t already, check out my guide on how to store tamales so you’re always starting with the freshest batch. Now let’s get into the methods, from my favorite traditional way to a few modern shortcuts.
Reheating Tamales in a Steamer Pot or Tamalera
The steamer method is perhaps the most popular and also the traditional way of reheating tamales.
You’ll need a tamalera pot, a steamer pot, or a regular pot with a steaming basket. For this method you can use frozen tamales or cooked cold tamales, savory or sweet.
- Pour water into the pot to the indicated line, then place the steamer shelf inside. Make sure the tamales won’t touch the water, or they’ll turn soggy.
- Arrange hydrated corn husks around the bottom of the shelf if desired, then place the tamales inside with the open end facing up.
- Cover with more hydrated corn husks or aluminum foil, poking a small hole in the foil for steam to escape, then place the lid on the pot.
- Steam frozen tamales for 35 to 40 minutes, and cooked cold tamales for 15 to 20 minutes. Refill with water if the level drops while steaming.
- Carefully remove one tamale to check the internal temperature, especially if reheating meat-filled tamales.
Don’t have a tamalera? A regular large pot or stock pot works too, just fill it with a couple inches of water and use a steaming basket. For the full breakdown, check out my guide on how to steam tamales without a steamer.
Reheating Tamales on a Comal
This is a popular alternative and one of my favorites. I think it’s one of the easiest ways to reheat tamales in their husks on a hot comal, and the charred corn husk gives them a crispy texture with a slight smokiness the next day.
For this method you need cooked, cold tamales. Frozen tamales won’t work here, so thaw them out first. It works fine for both savory and sweet tamales, though savory tamales taste especially good this way.
- Place the comal or a flat griddle on your stove and heat until hot. To test it, drop a few water droplets onto the surface. If they bounce around and evaporate quickly, it’s ready.
- Take several wrapped tamales and place them on the hot comal.
- Reheat for about 8 minutes. The corn husk will turn black and char nicely.
- Flip over and warm the opposite side for another 5 to 8 minutes.
- Carefully remove one tamale from the griddle, unwrap, and check that the center is warmed through.
- Serve still wrapped, or unwrap and serve with your favorite tamales side dishes or salsa on the side.
Reheating Tamales on The Stove
Reheating tamales on the stove in a pan is one of the fastest methods, and just like the comal, it takes less time than the tamalera method. The tamales stay moist inside while getting a crispy outer texture that’s really delicious.
For this method you’ll need cooked or thawed tamales, a non-stick frying pan, and a little oil for savory tamales or butter for sweet tamales.
- Heat a large frying pan or skillet and add the oil or butter.
- Unwrap the tamales and place them in the hot oil or melted butter.
- Let them heat through until the outer layer gets a little crispy.
- Remove one tamal to check that it’s warmed through.
- Carefully remove the hot tamales from the pan and serve.
- The best part of stove-reheated tamales is that crispy outer texture paired with the tender center.
If you’d like to make a quick meal out of savory tamales, add a fried egg and salsa on top for a delicious, filling breakfast. Check out the full recipe here: Breakfast Tamales.
How to Reheat Tamales in an Instant Pot
Reheating tamales in the Instant Pot or electric pressure cooker is another great option. Just like the tamalera, you’ll get tamales that are moist and soft both inside and out.
This method works for savory or sweet tamales, cooked or frozen and thawed. You can use the steamer basket or rack that came with your pot, or a regular metal vegetable steamer basket.
- Add room temperature water to your Instant Pot, making sure it doesn’t reach above the steamer rack or basket. You’ll need at least one cup.
- Arrange hydrated or softened corn husks around the bottom of the steamer basket.
- Place the tamales, open end up, onto the basket. Cover with more hydrated corn husks if desired, then place the lid on the pot.
- Set the valve to Sealing, select High Pressure, and set the time to 10 minutes for cooked and thawed tamales, or 15 minutes for cooked frozen tamales.
- For cold tamales, do a quick release. For frozen tamales, let it naturally release for 5 minutes before quick releasing.
- Carefully remove the tamales from the pot, or leave them inside to stay warm until ready to serve.
How to Reheat Tamales in The Microwave
This method works best for cooked, cold tamales. The microwave isn’t a good way to reheat frozen tamales. If you thaw them out in the microwave first, they’ll most likely turn soggy, so it’s better to thaw frozen tamales before microwaving.
Either savory or sweet tamales can be reheated this way.
- Cover the wrapped, cold or thawed tamales with a damp paper towel, then place them on a microwave-safe plate without overcrowding. If you remove the corn husk or banana leaf, you don’t need the paper towel.
- Set your microwave to medium heat and microwave for 2 minutes.
- Check the tamales carefully to make sure they’re heated through. If not, microwave another minute at a time.
Reheating Tamales in a Slow Cooker
If you’re reheating a big batch for a party or family gathering, a slow cooker is a hands-off option. Place a rack in the bottom of the slow cooker insert, then add water just below that layer. The tamales need to sit above the water line, not in it, so they steam instead of boil and the masa turns to mush.
Arrange the tamales on top, open end facing up, cover with the lid, and set to high. Reheat for about 1 hour if frozen, or 30 minutes if cold from the fridge.
Once heated through, switch to the warm setting to hold them for a couple of hours if you’re serving a crowd throughout the day. Just check the water level every so often and add more if it’s running low. Tamales left too long on warm without enough water in the pot can start to dry out, so a quick check now and then keeps them moist the whole time.
Reheating Tamales in The Air Fryer
The air fryer isn’t a kitchen gadget commonly used in Mexican cooking, but it’s become another great option for many people reheating leftovers.
For best results, use cold or thawed tamales. Frozen tamales take longer and risk uneven heating, plus the corn husk or banana leaf can burn before the inside warms through. The air fryer isn’t one of my favorite methods, but it’s just as easy as the microwave.
You can reheat sweet or savory tamales in the air fryer.
- Preheat the air fryer to 300F.
- Unwrap and place the tamales in the air fryer basket in a single layer, leaving space between them so they don’t crowd.
- Air fry for 8 minutes, then flip and cook for another 5 minutes.
- Remove one tamale and check that it’s warmed all the way through. If not, air fry for another 3 minutes.
- Serve with your favorite side dishes or toppings.
Want a fun way to use them instead of reheating solo? Try tamazole!
Reheating Tamales in a Waffle Iron
This one isn’t traditional, but it’s become one of my favorite ways to use up leftover tamales. I found it on TikTok last year and haven’t looked back since. The waffle iron presses and crisps the entire surface at once, so you get that golden, crunchy exterior all over instead of just on one side.
- Preheat your waffle maker to medium heat.
- Remove the tamal from its corn husk or banana leaf.
- Place the whole tamal directly onto the hot waffle iron.
- Close the lid and press gently until the tamal flattens slightly and grill marks form, about 3 to 5 minutes.
- Check for a golden, crispy exterior. If it needs more time, close the lid and cook another minute or two.
- Carefully remove with tongs or a spatula and serve right away.
This works especially well for savory tamales like rajas or bean and cheese, though sweet tamales crisp up nicely too. For the full version with toppings like avocado, pico de gallo, and cotija, check out my recipe for tamales waffles.
Nancy’s Expert Advice for Reheating Tamales
As you can see, these 8 different ways to reheat tamales are all simple to follow and will get you delicious results. It’s up to you to choose the method that works best, and depending on how many tamales you have leftover, one method will work better than another.
For medium or large batches, my go-to is the tamalera steamer pot, the Instant Pot, or the slow cooker if I want something hands-off.
If you only have a couple tamales to reheat, the comal, frying pan, or air fryer are the better options.
Make sure you add just enough water to the pot. You don’t want the water touching the bottom of the tamales while they reheat, or the dough will get soggy and the tamales will fall apart.
It’s also important not to overcrowd the tamales when reheating. This gives you better, more even results every time.
Only reheat the tamales you plan to eat in that meal. A tamale that’s been repeatedly cooled and reheated will lose its soft texture and dry out, not to mention the risk of it going bad and becoming unsafe to eat.
FAQ
Can you reheat frozen tamales?
Yes, but only with moist-heat methods, steamer, tamalera, Instant Pot, or slow cooker. The comal, stovetop, and microwave need thawed tamales first. For cooking straight from frozen, see my guide on how to cook frozen tamales.
Should you reheat tamales with the husk on or off?
Husk on for steaming, Instant Pot, slow cooker, and comal, it locks in moisture and adds smoky char. Husk off for stovetop (frying pan) and waffle iron, since those need direct contact with the masa to crisp up.
Can you reheat tamales more than once?
No, only reheat what you’ll eat in that sitting. Repeated reheating dries out the masa and raises the risk of spoilage.
Why did my tamales turn out dry after reheating?
Usually not enough moisture. Keep water topped up for steaming and slow cooker methods, add moisture protection for the microwave, and don’t overcrowd the pot or basket.
If tamales have become a regular thing in your kitchen, you’ll want a copy of my cookbook, Mexican Tamales Made Meatless. It’s packed with plant-based tamales recipes along with all the tips and troubleshooting I’ve picked up over 20+ years of making them, so you’ll always have a fresh batch ready to reheat using any of the methods above.
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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…
