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Tamales are a traditional Mexican dish made from corn dough, typically filled with beef, chili, beans, and vegetables. If you're looking to reheat leftover tamales or frozen ones, there are various methods to warm them up. Follow the right steps, and you can reheat your tamales using a steamer, stovetop, oven, microwave, or deep fryer.
Steps
Using a Stovetop
Reheat on the stovetop to make the tamales crispy. By reheating on the stovetop in a pan, you'll get a crispy texture without adding extra oil or calories, unlike deep frying. This method works best if you have the time to monitor the tamales while reheating.
Peel off the husk. Remove the husk from the tamales and discard it. You cannot reheat the tamales with the husk still on when using the stovetop.
Heat 1 teaspoon of olive oil in the pan. Pour 1 teaspoon of olive oil into the pan and heat it for 2-3 minutes over medium heat. Once it's hot enough, the oil will start to smoke slightly.
Place the tamales in the pan and cover it. Carefully place the tamales in the pan to avoid oil splatters. Cover the pan with a lid to help the tamales heat up faster.
Flip the tamales every 2-3 minutes. Continue heating and flip the tamales every 2-3 minutes to ensure they warm evenly.
Heat until crispy. Keep heating the tamales until the outer surface turns golden and crispy. The total reheating time should be around 5-10 minutes.
Reheat Tamales in the Oven
Use the oven for even heating. The oven provides the most even heat, but it will take longer than other methods. This method also helps bring out the flavors of the tamales.
Preheat the oven to 218°C. Set the oven to 218°C and allow it to preheat before placing the tamales inside. This step ensures the heat is evenly distributed. Reheating tamales in the oven is the slowest method.
Wrap each tamale in aluminum foil. Wrap each tamale individually in aluminum foil and fold it 3-4 times. Press the foil to remove any air inside.
Place the tamales on an oven-safe dish or tray. Arrange the tamales on the bottom of the tray or dish, spacing each tamale 2.5 – 5 cm apart.
Bake for about 20 minutes. Flip the tamales after 10 minutes of baking to ensure they heat evenly.
Using the Microwave
Use the microwave if you want a quick and easy method. Microwaving tamales is the fastest and simplest way to reheat them, but the tamales won't have a crispy outer crust. This method is great when you're short on time but still want to enjoy warm tamales.
Defrost the tamales. If the tamales are frozen, place them in the refrigerator for a day to thaw. This step ensures the tamales are ready to be reheated in the microwave. Avoid microwaving frozen tamales directly, as the filling will remain cold while the outer layer heats up.
Wrap the tamales in a damp paper towel. Wet a paper towel under running water and wrap it around the tamales. This helps prevent the tamales from drying out while reheating.
Heat the tamales for 15 seconds. Place the tamales in the microwave and heat on high for 15 seconds. Once the microwave stops, you can remove the tamales and unwrap the paper towel.
Wrap with another damp paper towel and flip the tamales. The paper towel will dry out when you take the tamales out of the microwave. Take another damp paper towel, wrap it around the tamales, flip them over, and return them to the microwave.
Heat for another 15 seconds. After the initial heating, remove the tamales and unwrap the paper towel. Touch the tamales to make sure they are evenly heated. If they are still not hot enough, rewrap them in a damp paper towel and heat for another 15 seconds.
Reheat the tamales using a steamer or regular pot
Steam or heat tamales in a pot for an easy option. Steaming tamales in a pot is the easiest method because you don’t need to constantly watch them while they reheat. Choose this method if you have the time but can’t monitor the tamales closely.
Fill the steamer with water up to ¼ of the pot. Add water until it reaches about ¼ of the steamer's height. If you don’t have a steamer, you can use a regular pot with a food steaming rack. The rack should keep the tamales above the water level.
Set the heat to medium. Turn the stove to a medium heat setting for the steamer. Let it heat for about 10 minutes until the water gets hot.
Place the tamales on the steamer rack. Arrange the tamales on the steaming rack, making sure they aren’t submerged in water. Place them with the open end facing down toward the bottom of the pot.
Steam the tamales. Steam the tamales for 15-20 minutes if they were refrigerated, or 20-30 minutes if frozen. Cover the steamer with a lid and let the tamales heat up. You can use a food thermometer to check if they are hot enough. The internal temperature of the tamales should reach 74°C.
Using a Deep Fryer
Use a deep fryer to make tamales with the crispiest texture. By deep-frying them, you'll get tamales with a thick, crunchy outer layer, but they will absorb more oil and calories. Choose this method if you prefer your tamales extra crispy and don't mind the added calories.
Thaw the tamales. Keep them in the refrigerator for about 24 hours to ensure they are fully thawed. Frozen tamales can cause oil to splatter as it heats up, and while deep-frying will give the tamales a golden crispy exterior, it will also increase their calorie and fat content.
Set your deep fryer to medium heat. Turn it on and allow the oil to fully heat before moving on to the next step. Cold oil can result in soggy, greasy tamales.
Peel off the tamale wrapper and pat the tamale dry with a paper towel. This step helps remove excess moisture, which can cause the oil to bubble and splatter.
Slowly lower the tamales into the deep fryer. Use tongs to gently place them in the hot oil. Avoid dropping them in directly, as this could cause the oil to splatter and potentially burn you. Be cautious and never touch the fryer or hot oil.
Fry the tamales for 2-3 minutes. In the deep fryer, cook the tamales for about 2-3 minutes. Once done, the tamales should have a golden-brown color with a crisp, crunchy exterior.
Remove the tamales from the oil and let them cool. Carefully use tongs to take the tamales out of the fryer. Place them on a plate lined with paper towels and allow them to cool before serving.
Things You'll Need
- Steamer or a regular pot with a steaming rack
- Microwave
- Deep fryer
- Oven
- Stovetop
- Water
- Oil
- Aluminum foil
- Paper towels
- Oven-safe plate
- Tongs
- Pan
