Tamales Waffles
Got leftover tamales? Press them in a waffle maker and turn them into crispy tamales waffles, topped with all your favorite toppings.
What Are Tamales Waffles?
Tamales waffles are leftover tamales pressed in a waffle maker until crispy on the outside and heated through. Use any savory tamales like rojos, verdes, rajas, or bean and cheese, no batter or binder needed. Top with avocado, salsa, cheese, and sour cream for a fast way to use up leftovers.
Tamales Waffles Using Leftover Tamales
Tamales waffles are exactly what they sound like: leftover tamales pressed in a waffle maker until the outside turns crispy and the inside stays soft and warm. No batter, no binder, just your leftover tamales and a hot waffle iron.
It’s one of the easiest ways to give day-old tamales a second life, and honestly a more exciting one than just reheating them the usual way.
I make these with whatever savory tamales I have leftover in the fridge, rojos, verdes, rajas, or bean and cheese all work great. This is another good way to use up leftover tamales besides my breakfast tamales, since tamales masa already has shortening mixed in, you don’t need to add any oil or butter to the waffle iron either, the tamal crisps up on its own.
This isn’t a traditional recipe passed down through my family’s generations, it’s more of a fun kitchen trick that’s been floating around social media, and I wanted to give it a proper home here with real instructions and topping ideas.
Top your tamales waffles with mashed avocado, a fresh pico de gallo, extra salsa if you like heat, and crumbled cheese and sour cream if you have them on hand.
If you happen to have sweet tamales leftover too, keep reading, I’ll show you how to turn those into a dessert version with maple syrup or fruit compote.
Recipe at a Glance
- What it is: Crispy leftover tamales pressed in a waffle maker, a fun way to enjoy tamales twice.
- Cuisine: Mexican, can also be vegan or vegetarian depending on the tamale filling.
- Dish type: Breakfast, lunch or snack, using up leftovers
- Difficulty: Easy
- Ready in: 35 minutes
- Method: Waffle maker
- Key ingredients: Leftover tamales, avocado, pico de gallo, salsa, cheese, sour cream.
- Flavor: Crispy, warm, savory, filling, can be made mild or spicy.
- Best for: Quick breakfast, using up leftovers, weekend brunch, kid-friendly meal, meal prep, snacking.
Why You’ll Love Tamales Waffles
• Turns leftover tamales into something new instead of just reheating the same thing twice.
• Ready in 10 minutes with no extra ingredients required.
• Endlessly customizable with whatever toppings or leftover tamales you have on hand.
• Kid-friendly way to get them to eat leftovers.
• Works for breakfast, lunch, a quick snack, or even dessert with sweet tamales.
Tamales Waffles: A Modern Twist on Leftover Tamales
Tamales are one of Mexico’s most labor-intensive and beloved foods, traditionally made in big batches for holidays, family gatherings, and special occasions, then wrapped in corn husks and steamed until cooked.
Because they take so much work to make, leftovers are almost guaranteed, and Mexican families have always found creative ways to stretch them, whether that’s frying them on a griddle, adding an egg on top, or serving them with leftover pozole in a tamazole.
Pressing tamales in a waffle maker isn’t a dish my family grew up making, it’s something that started popping up on social media over the past few years as a fun kitchen hack. I started testing it with whatever tamales I had leftover in my own fridge, and it quickly became one of my favorite ways to enjoy leftover tamales.
There’s something so delicious and satisfying about that crispy edge you get from the waffle iron that you just can’t get from steaming tamales to reheat them.
Ingredients
• Leftover cooked tamales – the star of the recipe. Savory tamales work best here, like rojos, verdes, rajas, or bean and cheese. Any filling you have on hand is fair game.
• Avocado – mashed or sliced on top for a creamy contrast to the crispy tamal.
• Pico de gallo – adds freshness and acidity to balance the richness of the masa.
• Spicy Salsa – your favorite kind for extra heat and flavor. Salsa verde or a spicy salsa with arbol chile both work well.
• Crumbled cheese – cotija or queso fresco add a salty finish, if you have some on hand.
• Sour cream – adds a cool, tangy topping, use a vegan version if you’re keeping the whole dish plant-based.
• Cilantro – chopped and sprinkled on top for freshness and color.
🫔 For a sweet version: swap in leftover sweet tamales (like my strawberry tamales or pineapple tamales) and top with butter, maple syrup, or a fruit compote instead of the savory toppings above.
Nancy’s Tips for Perfect Tamales Waffles
• The best tamales waffles start with tamales that hold together well. Use tamales that were steamed the day before. This helps the masa stay firm and not stick to the waffle iron.
• Cheese and bean tamales tend to get extra gooey and golden in the waffle iron, so they’re a great one to start with if you’re trying this for the first time.
• Rajas tamales will get darker spots where the pepper touches the waffle iron. It’s not burnt, just cooked more.
• Tamales with a looser filling can shift around a bit when pressed, that’s normal, just gently press the lid down to help everything hold its shape.
• Watch your heat. Too high and the outside burns before the inside warms through. Medium heat gives you that golden crisp without drying out the tamal.
• No need to grease the iron. The shortening already in the masa keeps things from sticking, adding oil can actually make the tamal slide around too much.
• If you’re making a big batch of tamales, save a few extra specifically for this, they reheat and crisp up better the next day than fresh out of the steamer.
Instructions
- Mash the avocado and season with salt and lime juice. Mix the chopped pico de gallo ingredients, season. Place both in the refrigerator.
- Preheat your waffle maker according to the instructions.
- Remove the tamal from its corn husk or banana leaf.
- Place the whole tamal directly onto the hot waffle iron. If your tamales are small you can place two side-by-side.
- 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 transfer to a plate.
- Top with mashed avocado, pico de gallo, salsa, cheese, sour cream, and cilantro. Serve right away.
How to Serve Tamales Waffles
Tamales waffles are perfect for a lazy weekend brunch, a quick weekday breakfast, or even a fun appetizer if you’re hosting friends. Cut them into wedges and set out a toppings bar so everyone can build their own, it’s a great way to use up a mix of leftover tamales from a big holiday batch.
They also pair nicely with a side of frijoles refritos or a glass of champurrado if you’re serving them for breakfast the traditional way tamales are often enjoyed.
How to Store Tamales Waffles
Tamales waffles are best made fresh right before eating, since the toppings don’t hold up well once refrigerated. If you have leftover plain tamales you haven’t waffled yet, store them the same way you normally store tamales, wrapped tightly in the fridge for up to a week, or in the freezer for up to 2 to 3 months.
If you do end up with extra waffled tamales without toppings, you can refrigerate them in an airtight container for a day or two and reheat in a toaster oven or dry skillet to bring back some crispness. A microwave will heat them through but won’t keep that crispy texture.
Frequently Asked Questions
Can I use any kind of tamal for this recipe?
Yes, any savory tamal works well, including rojos, verdes, rajas, or bean and cheese. Sweet tamales work too if you’re making a dessert version.
Do I need to add oil to the waffle iron?
No. Tamales masa already has shortening mixed in, so the tamal releases easily on its own without added oil or butter.
Can I make tamales waffles with frozen tamales?
Yes, just thaw them in the fridge overnight first. Waffling straight from frozen won’t heat the inside through evenly and will cause them to crack and break.
What size waffle maker works best?
A regular mid-size waffle maker works for most tamales. A mini waffle maker is a good option for smaller tamales or if you want bite-sized pieces.
Can I make a dessert version of tamales waffles?
Yes, use leftover sweet tamales and skip the savory toppings. Top with butter, maple syrup, or a fruit compote instead.
How long does it take to make tamales waffles?
About 10 minutes total, most of that is just pressing the tamal in the waffle iron until crispy.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Tamales Waffles
Video
Equipment
Ingredients
- 4 leftover savory tamales rojos, verdes, rajas, or bean and cheese, husks removed
- 1 large avocado mashed or sliced
Pico de Gallo Ingredients
- 2 large roma tomatoes chopped
- ¼ cup white onion finely chopped
- 1 large serrano pepper or jalapeno finely chopped
- 1 small lime juiced
- ½ teaspoon salt adjust to taste
- ¼ cup cilantro finely chopped
Garnishes
- ¼ cup spicy salsa for extra heat, optional
- 2 tablespoons chopped cilantro for garnish
- ½ cup crumbled cotija or queso fresco for garnish, optional
- ½ cup sour cream for garnish, optional
Instructions
- Mash the avocado and season with salt and lime juice, refrigerate until ready to use.
- Mix all of the pico de gallo ingredients in a small bowl, refrigerate until ready to use.
- Preheat your waffle maker according to manufacturer instructions.
- Remove the tamales from their corn husks.
- Place each tamal whole or sliced in half if large, or use two if they're too small, directly onto the hot waffle iron.
- Close the lid and press gently until the tamal flattens slightly and grill marks form, 3 to 5 minutes.
- Check for a golden, crispy exterior. If needed, close the lid and cook another minute or two.
- Carefully remove with tongs or a spatula and transfer to a plate.
- Top with avocado, pico de gallo, salsa, cheese, sour cream, and cilantro. Serve right away.
Recipe Notes & Pro Tips
Nutrition
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…
