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Microwave Procedure

• Do not overheat tamales as they will become hard and dry

• Times vary according to microwave power. The following times are based on a 1,000 watts microwave


Option 1:


Wrap 1 tamale in a moist paper towel and microwave it for approximately 45-55 seconds per tamale. You can also place it in a Ziploc steaming plastic bag and follow the directions on it.

Option 2:


You can sprinkle the tamale with a little water and put it in a regular unsealed plastic bag and microwave it approximately 30 seconds, then turn it over and heat for another 15 seconds. To reheat more than 1 dozen tamales at a time, we recommend following stovetop procedure.

Stovetop Procedure


Add approximately 2" of water to the bottom of a steamer. Stand tamales on end (open end up). Do not pack too tight. Cover with lid and turn up heat to the highest level for the first 5 minutes until water starts to boil, then lower to medium. Check on water level often and refill if it evaporates, to keep at least 1/2" water at all times. 

Approximate times per dozen: 1-3 dozen steam for 45 minutes to an hour, for 4 or more dozens steam for 1:30-1:45 or until tamales reach an internal temperature of 165ºF. Make sure tamales are hot enough before serving so they will be soft and fluffy.

NEVER DRY HEAT TAMALES because they'll lose their moisture.


 Tamales date back nearly a millennia. The Aztecs and Mayans prepared tamales for communal rituals, feasts and took them to-go for battle.



As you serve tamales, remember that presentation is as important as taste, so take a few extra minutes to create an impressive presentation. A good tamale is a fairly complete meal but you can always complement them with a little something....

• You can "fan out" several banana leaf tamales on a serving platter and put something colorful in the middle of the platter (like a salad) that would accompany the tamales.

• You can serve an individual plate by placing an open banana leaf tamale in the center of the plate (leaving the leaves on it) and folding or scrunching the leaves to frame the tamale.

Corn Husk tamales go well with:

  • A pot of soup or pozole

  • Hanger steak, rice and beans

  • Chili on the side or on top

  • Albondigas

  • Melted cheese with chorizo

  • Mole

  • Fried eggs

  • Bowl of borracho or black beans

  • Guacamole with mango or pineapple

  • Cactus salad

  • Green salad

  • Poblano pepper strips with corn and cream

  • Salsa, sour cream and serve with rice

  • A margarita

  • Mexican beer

  • Traditional Mexican drinks like jamaica, tamarind or horchata water


The tamale variety is so vast that it has been calculated to range between 500 and 5,000 different types in the country of Mexico alone,


As a good party host, you should be prepared to provide adequate amounts of tamales for your guests. Estimate how many guests will come to your party and for the main meal, calculate between 2 and 3 tamales per person if you're serving them by themselves except for a frothy hot chocolate, champurrado or an agua fresca.

For dessert, consider 1 or 2 per person. Our tamales are 4oz. so you don't need that many to have a scrumptious and satisfying meal.

The ideal way to keep your tamales hot during the party, is by placing them in chafers with perforated trays with steaming water underneath but you can also use a crockpot with a little water in the bottom, you can serve them directly from the steamer or you can just lay them out on a platter and cover them with a hot damp cloth (only downside is you would have to reheat the cloth in the microwave throughout the party). The essential point is to keep them in a HOT & MOIST environment all the times.

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