There is nothing better than unwrapping the husk of a steaming hot tamale. This Central and Southern American dish is a great template for all sorts of delicious additions and combinations. Tamales can be customized with all sorts of fillings, but whatever is chosen, it will be surrounded by a dough called masa. It is then wrapped in a corn husk to trap moisture while cooking. There are countless variations on the dish throughout Latin America, like this chicken and poblano version, or the pork-filled and banana leaf-wrapped variations from Cuba.
Like most foods, tamales are best eaten fresh, but they can also be frozen or kept in the refrigerator for two to three days. The main issue with preservation and reheating is the masa itself. The dough is crafted with masa harina flour that comes from milled and nixtamalized corn. These starches help make tamales a filling meal, but undercooking or overcooking the masa can ruin a tamale. Doing either will result in a texture thats dried out or soggy. Finding that middle ground again when reheating can be even more difficult, but there are a few methods out there that are worth trying.
Our first method is the quickest. Like with most other foods, microwaves are the fastest way to reheat tamales. They are also the least predictable though. Tamales can be reheated in the microwave in a few short minutes. We recommend wrapping them in damp paper towels before placing them in the microwave. This allows the tamales to cook in a humid, steamy environment, and should keep them from drying out too much. If the tamales are still in their husks, these can be moistened as well in place of a paper towel.
Be warned that the microwave is one of the methods more likely to dry out tamales. The rapid heat makes it hard to control cooking conditions, and things can quickly go from good to bad. You could add a few drops of water onto the tamale wrappers and cover the plate with plastic film. This should keep the steam closer to the tamales as they reheat. Its also important to let frozen tamales thaw in the refrigerator before reheating them with this method.
This method for reheating tamales is probably another of the quickest but does require specialized equipment. Though they can be grilled or fried, tamales are regularly cooked in steam. Using a steamer basket to reheat them then makes perfect sense. Of course, not everyone is going to have a tamalera or tamale steamer at home, so it isnt the most accessible option for everyone.
If you do choose to go with the steamer, they should reheat in about 1 to 2 minutes once the pot is filled with steam. Using a steamer will take closer to 30 minutes for frozen tamales, and about 10 minutes less for refrigerated ones. Of course, this will be dependent on the number of tamales in the pot, and the temperature youre steaming them at. Again, moisture is key here, and reheating is all about finding that balance between too wet and too dry.
To reheat tamales with a steamer simply fill the pot with enough water to cover the bottom completely without touching the steaming basket. About 2 to 3 inches of water should do. Then, place the basket inside the pot, and cover with a lid until the water comes to a boil. Safely place the tamales in the basket using a pair of tongs before replacing the lid and reducing the heat to medium.
One of the easiest ways to reheat tamales is to use a standard oven. They can easily be reheated by preheating the oven to 425 degrees Fahrenheit, wrapping the tamales with aluminum foil, and placing them inside the oven. Theyll need to cook for about 20 minutes, and should be flipped halfway through to heat evenly; as much air as possible should be removed when wrapping the tamales in foil.
Keep the husk wrappers and use them in place of the foil for this method. Place the husked tamales on a baking sheet in a slightly cooler oven at 350 degrees Fahrenheit. Opting for the husks will produce a slightly crispier tamale. That said, the foil method works well too, and it will protect the tamales from the harsh heat of the oven. The foil-wrapped tamales will also be perfectly moist, and without a crispy edge to them.
A reliable alternative to steaming—reheating tamales in the oven is a simple, quick method. Preheat your oven to 425° and wrap each tamale tightly in a few layers of aluminum foil, removing any air. Then, put them in the oven for 20 minutes, turning them over at the halfway mark.
If jalapenos are too hot for you, although in the winter the jalapenos are really mild, these had no heat at all, you can use Anaheim (Poblano) chilies. Roast them first in the broiler for about 10 minutes so that they are a little blackened and bubbly. Let the cool and peel off the skin. Then cut up like the jalapenos. Remember though that even Anaheims can be hot. I burned my eyes and lips really bad one time on some Anaheim chilies that weren’t supposed to be hot at all.
Enjoy plain or with green or red salsa on top. They are amazing. Let me know how yours turned out. I can’t wait to try more flavors.
Now wrap the left side to the center and then the right side to the center.
Taste and adjust the amount of salt if needed. it will be spicy but it is seasoning a lot of meat so don’t worry. If you don’t like any heat at all then replace the puyas with more New Mexico chilis. Add all to cooked shredded beef and mix well.
Rinse the chilis, cut off the top and deseed and devein. They will get pliable when wet and easier to work with.
In an air fryer
This method is similar to using an oven because youre working with dry heat again. While most of these methods focus on maintaining the moisture present in the tamales and working with more moist heat, these two methods use a dryer heat for similar results. The advantage of using an air fryer is the same as most other foods. The small compartment heats quickly and circulates air to provide an even heat throughout.
To reheat tamales in an air fryer, simply moisten the husks or wrappers slightly with cold water while heating the fryer to a mid-range temperature. Place them in the fryer basket for about five minutes, and then carefully remove them to check if theyve finished cooking. Some home cooks also recommend spacing tamales out evenly so that the air fryer can do its thing best and circulate the air evenly around the tamales.
This is another method that will be accessible to most people, and work quite well to reheat tamales at home. The outcome might be slightly different than a freshly steamed tamale though. Because the tamales are being browned in the pan without their protective husks, theyre going to take on a crispy exterior, while hopefully keeping a soft interior and warming the fillings. Theres nothing wrong with this method, its just going to give you a different texture, and one that is more akin to placing them in the oven with their husks than steaming them.
To reheat tamales on the stove simply warm a non-stick pan over medium heat. Add roughly 1 teaspoon of olive oil. Then remove the tamales from their husks, and place them in the pan. Cover them with a lid, and allow them to cook. Flip them every 2 to 3 minutes to allow for even cooking. This method should only take about 10 minutes and hopefully creates a perfectly crusty exterior.
Freeze dried tamale and reconstitution
FAQ
Why did my tamales come out dry?
What do you put on dry tamales?
How do you make a tamale fix?
If you want a tamale fix and want it fast, here’s what you do. 1. Heat a skillet over medium until it’s nice and hot. 2. Add a tablespoon of oil to the pan. Vegetable oil works great because of its neutral flavor and high smoke point, but any oil you prefer will work just fine. 3.
Can You reheat tamales in the oven?
A reliable alternative to steaming—reheating tamales in the oven is a simple, quick method. Preheat your oven to 425° and wrap each tamale tightly in a few layers of aluminum foil, removing any air. Then, put them in the oven for 20 minutes, turning them over at the halfway mark.
How to cook tamales in a frying pan?
1. Heat a skillet over medium until it’s nice and hot. 2. Add a tablespoon of oil to the pan. Vegetable oil works great because of its neutral flavor and high smoke point, but any oil you prefer will work just fine. 3. Carefully unwrap the tamales from the corn husk and gently place them in the hand.
How long do you cook tamales in the oven?
Steam the tamales for 15 minutes. Reheat in the oven: Wrap the tamales in foil. Stack them in a glass dish. Bake them for 20 minutes or until they are fully warmed. Reheat in the skillet: Add vegetable oil to a skillet over medium. Cook tamales on each side for 4 minutes or until warm through and through.