How to Reheat Tamales in the Microwave Without Drying Them Out

Microwaving is a quick way to warm refrigerated or frozen tamales without setting up a steamer. The wrapper and a little added moisture help limit drying, while short heating intervals make it easier to warm the filling without turning the masa tough. Start with tamales stored safely and use a food thermometer to confirm they are hot enough.

What You’ll Need

Microwave-safe plate or shallow dish
Damp paper towel, or a microwave-safe cover that leaves a small vent
Food thermometer for checking the center
Optional: a teaspoon of water for the plate if the tamales seem especially dry

Leave the corn husk or banana leaf around each tamale while reheating, but do not eat it. Remove any foil, metal ties, or other non-microwave-safe material first. If you do not have a thermometer, heat until the center is steaming hot, though a thermometer is the more reliable check.

Step-by-Step

Check how they were stored. Reheat tamales that were refrigerated promptly and are still within three to four days of cooking. Refrigerate perishable food within two hours of cooking, or within one hour if the surrounding temperature is above 90°F. Discard tamales left out longer, or any with uncertain storage; reheating does not make mishandled food safe. If frozen, use tamales kept frozen continuously rather than ones that have thawed and been left at room temperature.
Prepare the tamales. Remove foil, metal, and any packaging that is not microwave-safe. Keep the edible filling enclosed in its corn husk or banana leaf. If the tamales are frozen together, separate them if possible without tearing them; separate pieces heat more evenly.
Arrange them with space. Place one or two tamales on a microwave-safe plate, with space between them. Lay them on their sides or position them so they fit without stacking. For more than two, reheat in batches when possible; a crowded plate can heat unevenly.
Add moisture and cover. Wet a paper towel with water and wring it out so it is damp, not dripping. Wrap it loosely around the tamale or lay it over the tamales. Alternatively, use a microwave-safe cover with a vent. The cover traps steam, while the wrapper helps the masa retain moisture. Do not seal a container airtight.
Heat in short bursts. Microwave on high for about 30 to 60 seconds per refrigerated tamale to start. For a pair, begin with about 60 to 90 seconds. These are starting points, not guaranteed times: microwave power, tamale size, filling, and starting temperature all matter. If frozen, start with 60 to 90 seconds per tamale, then continue in shorter bursts; thawing in the refrigerator first usually makes heating more even.
Turn and rotate. Carefully turn the tamale over and rotate the plate halfway through heating, especially if your microwave does not have a turntable. This helps compensate for hot and cool spots. Use caution when lifting the cover because trapped steam can burn.
Check the middle. Insert a clean food thermometer into the thickest central portion, reaching the filling and masa. Reheated leftovers should reach 165°F throughout. If the center is below that, cover again and microwave for 15- to 30-second intervals, checking after each one. Do not rely only on a hot wrapper or edges.
Rest, then serve. Let the covered tamale stand for about one minute so heat can even out. Check the center again if it still feels cool or the temperature is uncertain. Open the wrapper carefully, since it may release hot steam, and serve promptly.

Common Mistakes

Heating without a cover: Uncovered masa can lose moisture quickly and turn dry or rubbery. Use a damp towel or vented cover.
Using a soaking-wet towel: Excess water can make the outer masa soggy. Wring the towel out so it is damp, not dripping.
Microwaving too long at once: A long cycle can overheat the edges before the center is ready. Use short bursts and check between them.
Stacking tamales: The middle of a stack may remain cool. Arrange them in a single layer with space, or heat in batches.
Removing the wrapper too soon: The husk or leaf helps retain moisture during heating. Keep it on, then peel it away to eat.
Skipping the temperature check: Steam or a warm exterior does not prove the center reached a safe temperature. Use a food thermometer and aim for 165°F.
Trying to rescue food left out too long: Microwave heat cannot reliably undo unsafe storage. Discard perishable tamales left at room temperature beyond the recommended limit.

Tips

Microwaves vary, so treat the listed times as a starting point and adjust in short intervals.
For several tamales, heat a single layer and rotate the plate. If your microwave has uneven hot spots, turn each tamale as well.
For frozen tamales, thaw overnight in the refrigerator when convenient. You can microwave from frozen, but expect more time and check several spots for even heating.
If a tamale is large or densely filled, check the temperature in more than one central spot. Different parts can heat at different rates.
Use a microwave-safe dish and cover. Avoid plastic wrap unless its label specifically says it is microwave-safe, and keep it from touching the food.
Reheat only what you expect to eat. Cool and refrigerate unused portions promptly rather than leaving them beside the microwave.

Troubleshooting

The center is cold but the outside is hot: Turn the tamale, rotate the plate, and continue in 15- to 30-second bursts under the damp cover. Let it stand briefly, then check again with a thermometer. For multiple tamales, separate them and heat in smaller batches.

The masa is dry or tough: Stop heating and cover it with a freshly damp towel. Add a teaspoon of water to the plate if needed, then microwave for a short interval. The texture may not fully recover if it has already been overheated, so avoid extending the next cycle.

The masa is soggy: The towel may have been too wet or the cover may have trapped too much condensation. Use a wrung-out towel, keep the cover vented, and let the tamale rest uncovered briefly before serving.

The tamale is still below 165°F: Continue heating in short bursts and take the temperature again in the center. If you cannot get an accurate reading, keep heating until it is steaming hot throughout, but do not treat a warm exterior as proof of safety.

The wrapper is difficult to peel: Let the tamale stand for a minute, then gently loosen the husk or leaf from one end. Do not microwave the wrapper by itself for a long time; it can dry out or become brittle.

Frequently Asked Questions

How long should I microwave one tamale?

Start with 30 to 60 seconds for a refrigerated tamale, then use 15- to 30-second bursts as needed. The time depends on microwave power, size, filling, and temperature; check that the center reaches 165°F.

Can I microwave tamales in their corn husks?

Yes. Leave the husk on during reheating, but remove it before eating. First remove foil, metal, and packaging that is not microwave-safe.

Can I reheat frozen tamales in the microwave?

Yes. Cover them with a damp paper towel and heat in short intervals, turning them to help them warm evenly. They may take several minutes; confirm the center reaches 165°F with a food thermometer.

Should I add water when reheating tamales?

A damp paper towel is usually enough. If the tamale seems dry, add about a teaspoon of water to the plate beneath the cover, but avoid soaking the masa.

How many times can I reheat a tamale?

For best quality and even heating, reheat only the portion you plan to eat. Keep leftovers refrigerated and reheat the portion to 165°F; do not leave reheated food sitting at room temperature.

How long do cooked tamales keep in the refrigerator?

Use refrigerated cooked leftovers within three to four days. Freeze them if you will not eat them in that time, and discard any that were left out too long.

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.