Steam fresh, uncooked tamales for about 1 to 2 hours, checking first at 45–60 minutes; frozen pre-cooked tamales usually need 30–40 minutes, and thawed pre- cooked tamales about 15–20 minutes.

Quick Scoop

  • Fresh, uncooked tamales (from scratch)
    • Typical range: 1 to 1½ hours; large batches or very thick tamales can take close to 2 hours.
* Start checking at 45–60 minutes: the masa should be set and pull away cleanly from the husk when you unwrap one test tamal.
  • Frozen, pre-cooked tamales
    • If steaming from frozen: about 30–40 minutes for a small batch on the stovetop.
* If thawed first in the fridge: around 15–20 minutes of steaming to heat through.

Simple stove-top method

  • Bring water in your steamer or tamalera to a boil, then reduce to medium or medium-low so it steams steadily without drying out.
  • Stand tamales upright, open side up, with a bit of space so steam can circulate.
  • Check water level occasionally and top up with hot water as needed so the pot does not boil dry.

How to tell they’re done

  • The masa feels firm, not mushy, and the husk peels away cleanly without sticking.
  • If it still sticks, steam another 20–30 minutes and test again.
  • Let cooked tamales rest 5–30 minutes off the heat so they finish setting but stay hot.

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Wondering how long to steam tamales? Learn ideal times for fresh, frozen, and thawed tamales, plus easy stove-top steps and doneness checks for perfectly cooked tamales every time.

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