Craving tamales but only have them frozen? Don’t worry—you can enjoy that delicious, authentic taste without the hassle.
Whether you want them soft and steaming hot or with a slightly crispy edge, cooking frozen tamales the right way makes all the difference. In this guide, you’ll discover simple, foolproof methods to cook your frozen tamales perfectly every time.
Ready to turn your frozen tamales into a mouthwatering meal? Let’s dive in and make it happen!
Choosing Frozen Tamales
Frozen tamales come in two main types: pre-cooked and raw. Pre-cooked tamales are ready to eat after reheating. Raw tamales need full cooking before eating.
Pre-cooked tamales save time and are easier to prepare. Raw tamales offer fresher taste but take longer to cook. Choose based on how much time you have.
| Type | Cooking Needed | Best For |
|---|---|---|
| Pre-cooked | Reheat only | Quick meals |
| Raw | Full cooking | Fresh flavor |
Keep tamales frozen until ready to use. Store in airtight packaging to avoid freezer burn. Wrap tamales tightly in plastic wrap or foil for best results.
Label packages with dates to track freshness. Use within 3 months for best taste. Proper storage keeps tamales safe and delicious.
Thawing Frozen Tamales
Frozen tamales can be thawed safely to keep their flavor and texture intact. Thawing is best done before cooking, but sometimes cooking from frozen works too.
For safe thawing, place tamales in the refrigerator for several hours or overnight. This slow thaw keeps them at a safe temperature to avoid bacteria growth.
Another method is to thaw tamales in cold water, sealed in plastic. Change the water every 30 minutes until thawed. This takes less time but still keeps tamales safe.
Microwaving on the defrost setting can be used, but it may start cooking the edges. Use short intervals and check often to avoid this.
Steaming Frozen Tamales
Use a tamalera or steamer pot to cook frozen tamales. Fill the bottom with water, but do not touch the tamales. Place tamales standing up or lying down, wrapped in husks or foil. Cover the pot with a lid to keep steam inside.
Makeshift steamers work well too. Use a large pot and a heat-safe colander or metal strainer inside. The water should be below the colander so tamales stay dry. Cover tightly with foil or a lid.
| Step | Details |
|---|---|
| Timing | Steam frozen tamales for about 60-90 minutes. |
| Water | Check water level every 20 minutes and add hot water if needed. |
| Check | Tamales are done when soft and heated inside. |
Oven Cooking Frozen Tamales
Wrap each frozen tamale tightly in aluminum foil. This keeps moisture in and stops drying out. Place the wrapped tamales on a baking sheet or oven-safe dish. Bake at 350°F (175°C) for about 25-30 minutes.
Turn the tamales halfway through baking to heat them evenly. Check if they are hot inside by carefully unwrapping one. If needed, bake a few minutes longer.
For a crispy exterior, unwrap the tamales in the last 5 minutes of baking. This lets the outside dry and crisp up slightly while the inside stays soft and warm.
Microwave Method
Remove tamales from packaging before microwaving. Wrap each tamale in a damp paper towel. This helps retain moisture during heating and prevents drying out.
Use a microwave-safe plate and place the wrapped tamales on it. Cover the plate with a microwave-safe lid or another damp paper towel to keep steam inside.
| Number of Tamales | Heating Time (High Power) |
|---|---|
| 1-2 tamales | 1 to 2 minutes |
| 3-4 tamales | 3 to 4 minutes |
| 5 or more tamales | 5 to 6 minutes (check and add time if needed) |
Stop and check tamales halfway through heating. Rotate or flip them to warm evenly. Let tamales rest for a minute before eating to finish heating.
Air Fryer Cooking
Set the air fryer temperature to 350°F (175°C) for frozen tamales. Cook for about 15-20 minutes. Turn tamales halfway for even heat. This helps them cook uniformly without burning.
For crispier tamales, unwrap and lightly spray with oil. This adds a nice crunch to the outer layer. Keep an eye to avoid over-crisping.
To avoid dryness, wrap tamales in foil for the first 10 minutes. This traps moisture inside. Remove foil last 5 minutes to finish crisping.
Using A Frying Pan
Place frozen tamales in a frying pan with a lid. Add about 1/4 cup of water to the pan to keep tamales moist during cooking. Cover the pan tightly with the lid to trap steam inside. Heat on medium-low to allow gentle steaming. Avoid high heat; it can burn the tamales or dry them out.
Check the water level often. Add a little more if it evaporates. The steam will cook the tamales evenly and keep them soft. Cooking this way takes about 15 to 20 minutes. Turn tamales gently once to heat both sides well. Steam until hot all the way through, but not soggy.
Checking Doneness
Frozen tamales are done when the corn husk or foil looks dry and slightly browned. The tamale dough should feel firm, not mushy or wet. You can gently press the tamale to check texture. It should be soft but hold its shape well.
Inside, the masa should be hot all the way through. Use a food thermometer if unsure. The internal temperature needs to reach at least 165°F (74°C) for safe eating. Steam or bake tamales until this heat level is met.
Look for a pleasant aroma too. The filling should smell cooked and fresh. If the tamale feels cold or doughy inside, it needs more time.
Serving Suggestions
Traditional sides like Mexican rice and refried beans pair well with tamales. Fresh corn on the cob or a simple green salad add balance. Warm tortillas can also complement the meal nicely. These sides bring out the authentic flavors and make the dish filling.
Sauces and toppings enhance tamale taste. Salsa verde or red salsa adds a spicy kick. Sour cream or crema gives a creamy texture. Some people enjoy chopped onions, fresh cilantro, or a squeeze of lime. Cheese, like crumbled queso fresco, also works well.
Storing Leftover Tamales
Store leftover tamales properly to keep their flavor and texture. Place them in an airtight container or wrap tightly with plastic wrap. Keep tamales in the fridge for up to 3-4 days to prevent spoilage.
Before refrigerating, cool tamales to room temperature. Do not leave tamales out for more than 2 hours to avoid bacteria growth. Always store tamales separately from strong-smelling foods.
Refrigerated tamales can be frozen again, but freeze only if they are fresh or just cooked. Wrap tamales tightly in foil or plastic wrap, then place in a freezer bag. Label with date to keep track.
Freeze tamales for up to 2-3 months for best quality. Thaw frozen tamales in the fridge overnight before reheating. Avoid refreezing tamales that have been thawed completely to keep them safe and tasty.
Frequently Asked Questions
Should You Thaw Frozen Tamales Before Cooking?
No need to thaw frozen tamales before cooking. Steam or bake them directly for best texture and flavor.
How To Cook Frozen Tamales In The Oven?
Wrap each frozen tamale in aluminum foil. Place on a baking sheet. Bake at 350°F (175°C) for 25-30 minutes. Turn halfway for even heating. Remove foil carefully and serve hot.
How To Cook Frozen Tamales Without A Steamer?
Wrap frozen tamales in foil and bake at 350°F for 30-40 minutes. Alternatively, microwave them covered or steam using a pot with a rack.
How To Cook Frozen Homemade Tamales In The Microwave?
Wrap frozen tamales in a damp paper towel. Microwave on high for 2-3 minutes. Let them rest 1 minute before eating.
Conclusion
Frozen tamales can be cooked easily with simple steps. Steaming keeps them soft and moist. Baking gives a slightly crispy outside. Wrapping tamales well prevents drying out. Always check if they are heated through. Enjoy your tamales hot for the best taste.
Cooking frozen tamales does not take much time. Choose the method that fits your kitchen tools. Now, you can enjoy tamales anytime without thawing first. Simple, tasty, and ready to eat!
