Mexican tamales made of corn and chicken isolated on white

Tamales might seem tricky to reheat. There are two priorities to make sure you get a fresh, hot tamale rather than a crumbled, watery mess on your plate: preserve the quality of the delicate masa and bring the filling up to 165 degrees Fahrenheit, the minimum safe temperature for leftovers. Steaming works best for reheating tamales. If possible, use an instant-read thermometer to check the internal temperature.

Fill a pot with a couple inches of water and set the steamer insert in it. Bring the water to a boil.

Stand the tamales in the steamer rack, open end up. Cover the pot and reduce the heat to a simmer.

Steam refrigerated tamales for 10 to 15 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. Steam frozen tamales for 15 to 20 minutes, or until they reach an internal temperature of 165 F.ahrenheit


You can reheat tamales in the microwave, but they'll have a drier texture. To help the tamale stay moist, cover it with a damp paper towel and microwave it on high for 15 to 20 seconds. Turn the tamale over, replace the paper towel with a new damp one, and microwave for another 15 to 20 seconds.