Reheat Instructions

Choose preferred reheat method below based on how your tamales are stored.

General Tip: Always keep the corn husks on while heating to help retain moisture and flavor ⚠️ EXCEPT when pan frying.

Be careful when unwrapping, tamales will be hot.

Place tamales in a steamer basket over simmering water (water level below the basket).

Cover and steam for 60 minutes, or until heated through, filling is hot and dough is no longer pasty.

Allow to stand 10-15 min to finish cooking and cool slightly.

Tamales should easy release from husk or they are not fully cooked.

Wrap 1-2 tamales in a damp paper towel.

Heat on HIGH for 1-2 minutes, checking for doneness. Add more time if needed.

Allow a 1 -2 min standing time as tamales.

Preheat oven to 350°F (175°C).

Wrap each tamale tightly in aluminum foil.

Place on a baking sheet and heat for 10-15 minutes, or until warmed through.

Remove husks (they will burn in the pan).

Heat a lightly oiled skillet over medium heat.

Place tamales in the skillet and cook for about 5 minutes per side, until slightly browned and heated through.

Place tamales in a steamer basket over simmering water (water level below the basket).

Cover and steam for 80 - 90 minutes, or until heated through, filling is hot and dough is no longer pasty.

Wrap 1-2 tamales in a damp paper towel.

Heat on HIGH for 2-4 minutes, checking for doneness. Add more time if needed.

Preheat oven to 350°F (175°C).

Wrap each tamale tightly in aluminum foil.

Place on a baking sheet and heat for 35-45 minutes, or until warmed through.

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