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how long to cook tamales

Tamales typically need about 1 to 1.5 hours of steaming, but the exact time depends on size, filling, and cooking method. The best way to know they are done is when the husk peels away cleanly and the masa is set, not sticky.

Basic cook times

  • Steaming on the stove: Most homemade tamales take about 45–90 minutes once the water is at a steady simmer and producing lots of steam.
  • Store-bought/frozen tamales: Many producers recommend about 45–60 minutes of steaming from frozen until the internal temperature reaches about 165°F (74°C).
  • Pressure cooker (e.g., Instant Pot): Many recipes cook tamales at high pressure for around 15 minutes, then let the pressure release naturally for 15–20 minutes so the masa can finish setting.

How to tell tamales are done

  • The husk pulls away from the masa easily without sticking.
  • The masa feels set and fluffy, not wet or grainy in the center.
  • If using a thermometer, the center reaches about 165°F (74°C).
  • If they still seem raw or the husk sticks, keep steaming in 10–15 minute increments and recheck one tamal at a time.

Simple step-by-step timing

  1. Bring water in your steamer to a rolling boil first; do not start timing until you see strong steam.
  1. Stand tamales upright (open end up), making sure they are above the water line so the masa does not get mushy.
  1. Lower heat to maintain a steady simmer/steam and cover well so steam does not escape.
  1. Check a test tamal at about 45–60 minutes; if the husk still sticks or the center looks raw, continue cooking and check every 10–15 minutes.

Common time ranges people report

  • Many home cooks say their tamales are usually done in about 1 hour but sometimes need up to 1.5 hours depending on how tightly they are packed and how big they are.
  • Over 2 hours of steaming can start to overcook or dry them out, especially if the heat is high and the pot is not well-sealed.

Mini “Quick Scoop” summary

  • Typical steaming time: about 60 minutes, up to 90 minutes for large or tightly packed tamales.
  • Start timing only after the steamer is producing strong steam.
  • Done when husk peels away cleanly and masa is set, with an internal temp near 165°F.

Information gathered from public forums or data available on the internet and portrayed here.