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I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would like to make a large batch and freeze since they are time consuming. Also, when they come out of the freezer then what? Any help is greatly appreciated.

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I would steam them, let them cool, then freeze them. If you buy them in large quantites from a vendor or from a fund raiser or something, they come already steamed.

As for prep, I would think the microwave is the best answer, as that ought to keep them nice and moist while they are cooking. Steaming them again would probably work, but might take a while. And while I haven't tried it, I suspect an oven might dry them out too much.

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Steaming them again to thaw works quite well. However, you have to be careful not to over-steam them, or they'll disintegrate. – FuzzyChef Dec 23 '11 at 5:45

The best way to reheat tamales either frozen or unfrozen is to wet a paper towel and wrap it around the tamale husk, making like a package. Mike for a minute if unfrozen. This way the masa stays nice and moist and never dries out. As far as freezing is concerned, I don't freeze them unsteamed because the whole process is kind of damp or wet and they could get freezer burn, I like to steam them first, thoroughly cool them and have them nice and dry, and then slip them into a Freezer Ziplock bag.

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I would take the same tack as enchiladas; assemble then freeze. Use a solid bag and a heated water bath to warm filing, then steam to get tamales where you want them with respect to the shell.

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