How to Reheat Tamales in the Husk

Reheating tamales in their husks warms the masa and filling while helping prevent the outside from becoming tough or dry. Steaming is the most reliable method, whether the tamales are refrigerated or frozen. Have a steamer basket or insert, a pot with a tight-fitting lid, and water ready before you start. Keep the husks on during reheating; peel them back only when the tamales are ready to eat.

What You’ll Need

A pot with a lid and a steamer basket or insert that sits above the water
Water, enough to create steam without touching the tamales
Tongs or a heat-safe utensil for removing hot tamales
A food thermometer to check the center has reached 165°F
Optional: a plate or clean kitchen towel for serving and handling drips

Step-by-Step

Check the tamales. Keep the husks wrapped around the masa. If the tamales are frozen together, separate them gently once they have loosened; do not force them apart in a way that tears the husks or breaks the filling. Discard tamales that have been left at room temperature for more than two hours, or more than one hour when the temperature is above 90°F.
Add water to the pot. Pour water into the bottom of the pot, stopping below the level of the steamer insert. The tamales should sit above the water rather than boil in it. If water touches them, the husks can become waterlogged and the masa may turn soggy.
Bring the water to a simmer. Set the pot over medium-high heat and wait until the water is producing steady steam. A vigorous boil is not necessary; too much bubbling can splash water onto the tamales and cause the pot to run dry faster.
Arrange the tamales upright. Place them vertically in the steamer with their open ends facing up, if their shape allows. Pack them close enough to stand securely but leave room for steam to circulate. If you have only a few, arrange them so they cannot tip over. Avoid stacking a large pile tightly together.
Cover and steam. Put the lid on and lower the heat to maintain a steady simmer. Steam refrigerated tamales for about 15 to 20 minutes, then check them. Frozen tamales commonly need about 25 to 30 minutes or longer, depending on size and how solidly frozen they are. These are starting estimates, not a substitute for checking the temperature.
Check the center temperature. Use tongs to lift one tamale onto a plate. Carefully open a small part of the husk and insert a food thermometer into the center of the masa and filling without touching the steamer. Leftovers should reach 165°F throughout. If they are below that, return them to the steamer and check again after a few minutes.
Rest briefly, then serve. Turn off the heat and let the tamales stand for a minute or two so the steam settles. Remove them with tongs, taking care around hot steam, and let each person peel off the husk before eating. The husk is a wrapper, not part of the tamale.

Common Mistakes

Letting the water touch the tamales: This can make the husks wet and the masa gummy. Check the water level before steaming and keep it below the basket.
Using a dry pot: Water can evaporate before reheating is finished. Check the pot occasionally, and add hot water if needed, pouring it down the side of the pot rather than over the tamales.
Relying only on the clock: Tamales vary in size, filling, and starting temperature. Time gives you a guide, but a food thermometer confirms they have reached 165°F.
Heating at a hard boil: A rolling boil can splash water into the basket, loosen the lid, or boil the pot dry. Keep the water at a steady simmer.
Peeling the husk before reheating: The husk helps protect the masa from direct heat and moisture loss. Leave it on while heating, then remove it to eat.
Assuming frozen means shelf-stable: Freezing does not make food safe to leave out for long. Keep frozen tamales frozen until reheating, or thaw them in the refrigerator.

Tips

For the most even reheating, place similar-sized tamales together and avoid crowding the steamer. If reheating a mixed batch, check a larger tamale because its center may take longer to heat. If the husks are very dry, there is no need to soak them; steaming supplies moisture around the wrapper. Just make sure the water does not contact the tamales.

Refrigerate leftover tamales promptly in a covered container, ideally within two hours of cooking or serving. Keep the refrigerator at 40°F or below and use refrigerated leftovers within three to four days. Freeze them for longer storage; for best quality, wrap them well and label the package. Thaw frozen tamales in the refrigerator when convenient, or steam them directly from frozen for longer. Reheat only the amount you expect to eat, since repeated cooling and reheating can affect quality and make safe handling harder.

If you do not have a steamer basket, use a heat-safe rack or insert that holds the tamales above the water, provided it fits securely and the lid closes. Do not balance a plate precariously over boiling water. A microwave can work for one or two tamales, but it heats less evenly: wrap a tamale in a damp paper towel, heat in short intervals, rotate as needed, and verify 165°F in the center. The husk may be hot, and microwave heating can leave cold spots, so check carefully.

Troubleshooting

The center is still cold: Put the tamale back in the steamer, cover the pot, and continue steaming for a few minutes. Check the center temperature again; do not serve until it reaches 165°F.
The masa is dry or crumbly: Make sure the lid fits well and there is water simmering below the basket. Continue steaming gently. If the tamale was already dry before reheating, steaming may soften it somewhat but cannot fully restore its original texture.
The masa is soggy: Check whether the tamales are sitting in water or receiving drips from the lid. Raise them above the water and keep the simmer gentle. Let excess moisture drain briefly before serving.
The husk sticks to the masa: It may need more time or the tamale may have been stored for a while. Steam a little longer and let it rest briefly before peeling. Remove the husk slowly rather than pulling the masa away with it.
The pot is nearly dry: Turn down the heat and carefully add hot water along the inside edge of the pot. Keep your hands and face clear of escaping steam, and make sure the pot does not boil dry.

Frequently Asked Questions

How long does it take to reheat tamales in a steamer?

Refrigerated tamales often take 15 to 20 minutes; frozen ones may take 25 to 30 minutes or longer. Size and starting temperature vary, so confirm the center reaches 165°F with a food thermometer.

Can I steam tamales straight from frozen?

Yes. Keep them in their husks, arrange them above the water, and steam until the center of each reaches 165°F. They will take longer than refrigerated tamales.

Should I thaw tamales before reheating?

No, thawing is optional. You can steam them from frozen, or thaw them in the refrigerator first to shorten the steaming time. Do not thaw them on the counter.

Can I reheat tamales without a steamer?

Yes, if you have a secure heat-safe rack or insert that holds them above simmering water inside a covered pot. A microwave is another option, but check carefully for cold spots and verify 165°F at the center.

Can I eat the husk?

No. Corn husks are used as a wrapper and are generally removed before eating. Peel the husk away once the tamale is hot.

How long can leftover tamales stay in the refrigerator?

Use refrigerated leftovers within three to four days, keeping them at 40°F or below. Reheat leftovers to 165°F, and discard food left out longer than two hours, or one hour above 90°F.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.