Tamales are a labor of love, so nobody wants a single one to go to waste. Whether you made a big batch for a special occasion or you simply want a stash of homemade tamales for future meals, freezing is the best way to keep them and enjoy delicious tamales whenever the craving hits.
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We’ve made plenty of tamales, and these simple steps are the proper way to freeze them so they keep their best texture and original taste. This guide covers freezing tamales that are already cooked as well as raw tamales that you steam later.
Quick answer: Let cooked tamales cool completely, then freeze them in a single layer on a baking sheet until firm. Move them to a freezer-safe container or resealable freezer bags, press out as much air as you can, and write the freeze date on the bag. Frozen tamales keep their best flavor and texture for up to 3 months. Raw tamales can be frozen too, and you steam them straight from frozen.
Why Freezing Tamales Is a Great Idea
Tamales are a traditional Mexican dish and a holiday tradition in many homes across Mexico and the United States. It’s a traditional dish worth keeping at its best. They are made in large batches, so freezing is a great way to spread out both the work and the eating, and it’s the best storage method for any tamales you won’t finish within a few days. If you’re cooking tamales for a crowd, it’s also a smart shortcut.
- Make a big batch in your spare time ahead of the holiday season, then serve them at family gatherings without the stress.
- Keep a convenient option on hand for the middle of a busy workweek, when you want a delicious meal without starting from scratch.
- Save leftover tamales from a special occasion so every last one gets eaten.
Honestly, it might be the smartest storage fix in your kitchen! These steps also work for tamales you buy from the grocery store or from a tamale shop.
Should You Freeze Cooked or Raw Tamales?
Both work. The best option depends on when you want to do the work.
- Cooked tamales are the fastest to serve. Steam, cool, freeze, and reheat when you’re hungry. This is the best method for leftover tamales.
- Raw tamales (also called uncooked tamales) let you assemble everything now and steam later. This is the best option if you want fresh tamales with the original taste on the day you serve them.
Either way, the foundation of the tamal is the corn-based dough. Tamales made with masa harina and broth, or with fresh masa, freeze beautifully as long as the dough is fluffy and well hydrated. If you haven’t made your dough yet, start with my Tamale Masa Recipe.
How to Freeze Cooked Tamales
Follow these steps for the best results.
- Cool completely. After the 30-minute rest, let the tamales cool at room temperature until they are no longer warm. Don’t leave them out longer than 2 hours in total. Bacteria multiply fastest in the danger zone between 40°F and 140°F, so a long wait at room temperature raises the risk of potential bacterial growth. This is basic food safety, and it also matters for quality: warm tamales trap steam inside the bag, and excess moisture turns into ice crystals.
- Leave the corn husks on. The corn husk wrappers (or banana leaves) protect the masa and filling from cold, dry air, so don’t unwrap the tamales before freezing.
- Wrap them. Wrap each tamal, or a stack of 2 to 4, tightly in plastic wrap or aluminum foil. The goal is to keep out as much air as possible.
- Flash freeze. Place the wrapped tamales in a single layer on a baking sheet and freeze for 1 to 2 hours, until firm. This keeps them from freezing into one big clump.
- Bag or box them. Move the firm tamales into resealable freezer bags or a freezer-safe container. Press out as much air as you can before sealing, because excess air is what causes freezer burn.
- Label them. Write the filling and the freeze date on the bag. Tamales all look alike once they’re frozen, and it’s easy to forget which is which.
Eating them the next day? You don’t need the freezer. Store tamales in an airtight container in the refrigerator for 3 to 4 days, then reheat.
How to Freeze Raw (Uncooked) Tamales
Freezing raw tamales is a great way to assemble a whole batch in one sitting and cook only what you need. It’s a good idea to do this before the holiday season gets busy.
- Assemble as usual. Spread a thin layer of masa on each soaked corn husk or banana leaf, add your filling, and fold. Any tasty filling works. Tamales made with various fillings, including pork, chicken, cheese, or whole corn kernels, all freeze well.
- Don’t steam them first. Raw tamales go straight into the freezer.
- Flash freeze. Place the wrapped tamales in a single layer on a baking sheet and freeze until completely firm, about 2 hours.
- Wrap and bag. Transfer them to a freezer-safe container or a sealed plastic bag with as much air pressed out as possible. Add a label with the filling and freeze date.
- Cook from frozen. Don’t thaw raw tamales. Thawing can make the masa soft and sticky. Use your usual cooking method: steam them in a steamer basket, Instant Pot, or pressure cooker using the times in How Long to Steam Tamales, and add 15 to 30 minutes since they start out frozen. They’re done when the husk pulls away from the masa without sticking. Rest them for 30 minutes before serving.
What about banana leaf tamales? Banana leaves are sturdy and freeze well. Keep the tamales in their banana leaf wrapper and wrap them in foil or plastic wrap, then freeze them using the same steps as above. You can find banana leaves at most Mexican markets, and often in the freezer section of the grocery store.
How Long Do Frozen Tamales Last?
Wondering how long tamales last in the freezer? For the best flavor and texture, plan to eat frozen tamales within 3 months. They stay safe in the freezer longer than that, but over a long time they dry out and lose their delicious flavor.
What is freezer burn? Freezer burn shows up as dry, grayish-white patches. It’s caused by moisture loss and a slow chemical reaction with the air. It doesn’t make tamales unsafe, but it dulls the taste and dries out the masa.
To prevent it, wrap tightly, remove excess air, and don’t skip the freezer bag. If you see a lot of ice crystals inside the package, that’s a sign of excess moisture or temperature swings, and the tamales will have a worse texture when you reheat them.
How to Reheat Frozen Tamales
Reheating them the right way keeps the masa tender. For the best results, thaw tamales overnight in the refrigerator. Thawed tamales heat more evenly than frozen tamales. Never thaw them on the counter at room temperature. Whichever reheating method you choose, make sure the tamales reach a safe internal temperature of 165°F.
- Steamer basket (best method): Set a steamer basket over an inch or two of boiling water, add the tamales, cover, and steam for 15 to 20 minutes if thawed, or 30 to 45 minutes if frozen. See all my favorite tamales-making tools, including the tamalera (steamer basket) I use.
- Microwave: Place the tamales on a microwave-safe plate and wrap them in a damp paper towel. Microwave for 1½ to 2 minutes if thawed, or 3 to 4 minutes if frozen, flipping halfway, then let them sit for a minute.
- Oven: Wrap in aluminum foil and bake at 350°F for 20 to 30 minutes if thawed, or 30 to 45 minutes if frozen.
- Instant Pot or pressure cooker: Stack the tamales on the trivet over 1 cup of water and cook on high pressure for about 10 minutes, followed by a natural release.
- Skillet: For golden brown edges, unwrap the tamales and crisp them in a skillet with a little oil for 1 to 2 minutes per side.
This reheating method works for any filling. For more ideas, see How to Reheat Tamales.
Freezing Sweet Tamales
If you have a sweet tooth, you’re in luck. Sweet tamales freeze the same way as savory ones. Wrap them, flash freeze them, bag them, and reheat them with your favorite method. For a sweet twist, serve them warm with a drizzle of honey. Try them with my Strawberry Tamales, Pineapple Tamales, or Mexican Chocolate Sweet Tamales.
Tips for Freezing Tamales
- Freeze in portions. Bag tamales in groups of 4 to 6 so you can pull out only what you need.
- Test one the first time. If it’s your first time freezing tamales, reheat one after a week to check your freezing process before you freeze a whole batch.
- Make a double batch next time. The extra steps are worth it when dinner is already waiting in the freezer.
- Add extra flavor when serving. Warm your favorite sauce or salsa for extra flavor on top of reheated tamales.
- Don’t refreeze tamales that have been left out at room temperature.
FAQs
Yes. You can freeze cooked tamales or raw tamales. Wrap them tightly, freeze them in a single layer, and store them in freezer bags or a freezer-safe container.
For the best texture, eat them within 3 months.
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Yes. Keep the tamales in their banana leaf wrapper, wrap them in foil or plastic wrap, and freeze.
In an airtight container in the refrigerator for 3 to 4 days, or in the freezer for longer storage.
See How Many Tamales Per Person for how to plan.
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