Size matters. A tiny, dainty tamale (bless its heart) will cook faster than a chunky, stuffed-to-the-brim monster. If yours are on the smaller side—think finger-food size—check them at 40 minutes.
Big, plump tamales? The ones that look like a burrito’s chubby cousin? You’re looking at a solid 90 minutes. Don’t rush them. They’re worth the wait.
And the filling matters too. Raw meat? That’s your slowpoke. Pre-cooked filling? You’re already ahead of the game. Always cook your pork or chicken before you wrap it. Please. Your future self will thank you.
The steamer situation
You need steam, not a bath. That water should be boiling, but it should never touch the tamales. Think of it like a spa day, but for masa. If your water level is too high, you’ll get sad, soggy dough. We don’t want sad dough.
Speaking of water: check it every 20 minutes. Add boiling water, never cold. Cold water shocks the steam and adds ten years to your cooking time. I speak from traumatic experience.
Also, don’t crowd the pot. Give those tamales room to breathe. If they’re stacked like sardines, the steam can’t circulate. That means some get cooked, some get forgetten, and you end up with a sad, half-raw situation.
