Tamales
Reheat Instructions
Handmade Tamales, Made with Heart
At TACO NACO KC, our tamales are more than just a signature dish; they’re a symbol of Mexican heritage, community, and celebration. Every tamal we make is inspired by generations of cooks who turned humble ingredients into something extraordinary: soft masa, rich fillings, and corn husks tied with care. We handcraft every tamal using authentic ingredients and traditional techniques. Our team steams each batch to perfection, honoring the recipes and rhythms passed down by generations of Mexican cooks. The result is a tamal that’s soft, flavorful, and deeply comforting, just the way it should be.
Tamales remind us that food is more than nourishment: it’s connection, celebration, and memory. Whether you’re gathering with family or discovering the flavors of Mexico for the first time, our tamales invite you to share in something timeless. Because when you unwrap a tamal, you’re unwrapping tradition, one made with heart, history, and a whole lot of love.
A Tradition Passed Down Through Generations
Tamales have been part of Mexican life for thousands of years, from ancient celebrations to today’s family gatherings. The process is time-honored and deeply communal: masa is spread, fillings are seasoned, and each tamal is wrapped and steamed with patience and love. Families come together around the kitchen, laughing, sharing stories, and keeping traditions alive one fold at a time.
The Taste of Family and Celebration
Across Mexico, tamales are at the center of special occasions: Christmas, Las Posadas, Día de la Candelaria, weddings, and rich Sunday breakfasts with the family. Every tamal carries the spirit of home, warmth, and gratitude. From spicy red chile and tender pork to sweet pineapple and cinnamon, each flavor reflects the diversity of Mexico’s regions and the families who make them.
Reheat instructions
There’s more than one way to bring your tamales back to life, and each method adds its own twist. You can reheat tamales using a steamer, oven, microwave, or stovetop skillet. It is always best to keep the tamales wrapped in a corn husk while reheating. Steaming is the best method for a soft, moist tamale, while the oven and skillet can provide a slightly crispier and harder exterior. The microwave is the fastest option for a single tamale, though it can sometimes result in a drier, understeamed texture.
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For that tender, moist texture that tastes fresh out of the pot, steam your tamales still wrapped in their corn husks until heated through.
Stovetop Steamer:
Place tamales in a steamer basket over medium heat for 15-20 minutes.
Add an extra 10 minutes if reheating from frozen
Oven Steamer:
Preheat oven to 350°F (175°C).
Place tamales in a single layer in a baking dish with about 1 cup of water.
Cover tightly with foil and bake for 20 minutes (thawed) or 45 minutes (frozen).
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Want a little crisp? Bake them (still in the husk) for a crisped-up exterior with a soft center.
Preheat oven to 425°F (220°C).
Wrap each tamale tightly in aluminum foil.Bake for about 20 minutes, turning them over halfway through.
An alternative is to place them in an oven-safe dish with a little water, cover with foil, and bake at 350°F (175°C) for 20-25 minutes.
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A quick pan-toast gives your tamales a golden, slightly caramelized crust if you like a bit of texture.
Heat a small amount of oil or butter in a non-stick skillet over medium heat.Place tamales in the skillet, cover with a lid, and heat for 4-5 minutes per side.
Alternatively, unwrap the tamales and place them in the hot oil until the exterior gets a little crispy, flipping them to heat both sides evenly.
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Short on time? Nuke it! Keep the husk on, wrap in a damp paper towel, and heat gently. It’s the fastest way to reheat a single tamale, though it may come out a touch drier.
Wrap the tamale in a damp paper towel.Microwave on a plate for 1 to 2 minutes.
For multiple tamales, reheat them in batches to ensure even heating.If more time is needed, microwave in 30-second increments.