Why I Swore Off Frozen Tamales — For Good

That One Sentence I Said a Thousand Times

We used to sell a lot of frozen tamales.

And every time — every single time — we were bagging up those dozens to go into the freezer, I’d say something like:

“Man… I just wish folks could taste these fresh.”

Not because frozen ones were terrible. They weren’t.
People loved them. Bought ‘em by the dozen. Told me they were the best they’d ever had.
But still — if they’d only had them fresh?

They’d understand why I eventually swore I’d never sell another frozen tamale again.

No Shade to Frozen… But Come On

Let me be real clear here — frozen tamales aren’t bad.
Ours were actually way better than most of what’s out there. We weren’t slapping together those “tube of meat paste inside bland corn mush” kind. These were the real deal. Carefully seasoned meat, real-deal-sauces, hand-spread flavorful masa on a quality husk.

But here’s the thing.

Frozen tamales are a convenience product.
Fresh tamales are a whole experience.

It’s like comparing a microwave burrito to one your aunt just pulled out of the oven, made with sauce from scratch and half a dozen burned fingertips.

The difference is hard to describe.
But the moment you bite into a fresh one — soft, warm, flavorful all the way through — you get it.

It’s the kind of food you pause for.
You take a breath. You close your eyes.
You maybe even say, “Holy crap, I get it now.”

I Used to Freeze Them Because I Had To

Let me give you some background.

When we were running full speed, we were making 180 dozen at a time.
That’s not a typo. One hundred and eighty dozen.

USDA says Five days — that’s your limit for fresh food storage.
After that, it’s gotta be frozen or tossed.

So we did what we had to. We froze them.
And yeah, they still tasted better than most folks had ever had.
But I always knew they were missing that last 20%. That final oomph that you only get from never-frozen tamales right out of the steamer.

The Real Reason I Quit Freezing Them

Here’s the truth:

I’m not making 180 dozen anymore.
And you’re probably not either.

I’m not doing marathon weekdays with the Boss (wife) and a hot commercial kitchen.
And I’m guessing that’s not your scene either.

So if you’re just making 2–6 dozen for yourself or your family…
why not make them fresh?

You Don’t Need a Tamale Army

I know what most folks think.

“Tamales are a big project.”

You picture your cousin’s kitchen: four card tables, 9 people, and a screaming match over how much filling goes in each one.

But I’m here to tell you: that’s not required.

You don’t need the whole family and a full weekend to make tamales.

One person can do it. Easily.
Because I’ve spent years figuring out how to make it that way.

I’ve Got It Down to a Science

Let me walk you through what my method looks like:

• Meat prep? 10 minutes. (Seriously — cut it, season it, cover it, put it in the oven, and walk away.)
• Sauce? 15 minutes prep. Let simmer. Quick, easy, flavorful.
• Masa prep and spreading? Mix masa, let sit 20 minutes. Spread husks 10-15 minutes (beginner). (with practice...4 dozen in 5 minutes)
• Rolling up 2–6 dozen? Give me another 10-15 minutes.
• Steaming my way? 80 minutes. You don’t have to watch it — go live your life.

So while YouTube is out here showing 8-hour family cook-offs,
I’m telling you this:

You can knock out tamales in the same time it takes to prep a 45-minute dinner… if you follow my steps.

I’m Sharing the Secrets Soon

I’ve had a lot of folks ask me over the years how we made ours taste the way they did.
And I’ve always said, “It’s not just the seasoning — it’s the whole process.”

So I’m finally putting that process into words (and videos).
Everything I’ve learned — the tricks, the mistakes, the time-savers, (maybe even the seasoning and husk kits) — it’s all coming soon.

If you’ve ever wanted to know how to make tamales that taste like the ones people came back for every week — now’s the time.