Mexican cuisine is rich with traditional dishes, but few are as deeply rooted in culture and celebration as tamales. This cherished food, made of masa (corn dough) filled with various ingredients and wrapped in corn husks, is a favorite during holidays, family gatherings, and festive occasions. While the process of making tamales can be time-consuming, the result is worth every minute. A common question many home cooks have is “How long does it take to steam 12 tamales?” In this comprehensive guide, we’ll walk you through everything you need to know to steam your tamales to perfection, including prep time, steaming duration, tips for optimal results, and the factors that influence total cooking time.
Understanding the Tamales-Making Process
Before we dive into the specifics of steaming, it’s important to understand the broader picture of tamale preparation. The entire process can be broken down into a few key stages:
1. Soaking and Preparing Corn Husks
If you’re making tamales from scratch, you’ll need dried corn husks. These should be soaked in warm water for at least 30 minutes to soften them and make them pliable enough for wrapping.
2. Preparing Masa and Filling
Creating the masa dough—typically made with masa harina (corn flour), lard or oil, and broth—requires effort and attention to achieve the right light, fluffy texture. Filling options vary widely, from seasoned pork to chicken, cheese, vegetables, or even sweet varieties like pineapple or cinnamon raisin.
3. Assembling the Tamales
Wrapping each tamale is a meticulous process. It involves spreading masa on a soaked corn husk, adding the filling, folding, and rolling. For a batch of 12 tamales, this can take around 30–45 minutes, especially for beginners. Practice makes perfect, and your speed will improve with each batch.
4. Steaming the Tamales
This is the final stage and perhaps the most critical. How long you steam your tamales directly affects their texture and moisture. Let’s delve into the actual steaming process and answer the main question.
How Long Does It Take to Steam 12 Tamales?
For a total of 12 tamales, the steaming time typically ranges from 60 to 90 minutes, depending on a few key factors:
- Whether you’re steaming raw or pre-cooked tamales
- The heat level and consistency of your steamer
- The size and density of each tamale
- The number of layers in the steamer
It’s important to understand that steaming is not just about timing—it’s also about technique and observation.
Steaming 12 Tamales from Scratch: A Breakdown
Let’s walk through the detailed process for steaming 12 freshly made tamales:
- Prep Time: After assembly, ensure you have enough water in your steamer (not touching the basket) and that it’s heated up before placing the tamales inside.
- Arranging Tamales: Stand the tamales upright in the steamer basket, with the open side facing up. This allows steam to penetrate the masa evenly.
- Start Steaming: Once tamales are in the steamer, steam over **medium heat** for around **15 minutes.
- Check for Doneness: At the 15-minute mark, open one tamale. If the masa is still sticky or wet, continue steaming in **10–15 minute intervals**.
- Total Cooking Time: Most tamales will be done between **60 and 75 minutes**, but some batches may take closer to 90 minutes if steaming in multiple layers or if the tamales are larger and denser.
The crucial point here is to steam until the masa pulls easily away from the husk. This is the true indicator of doneness, not just the clock.
Key Factors That Affect Steaming Time for 12 Tamales
Several variables can influence how long you’ll need to steam 12 tamales. Understanding these can help you make adjustments and avoid undercooked or dry results.
1. Type of Tamale (Raw vs. Pre-Cooked)
- Raw Tamales: These are freshly assembled and require 60–90 minutes of steaming to fully cook the masa.
- Pre-Cooked Tamales: Often store-bought or made ahead and stored, these need only to be steamed for 20–30 minutes to reheat them.
2. Type of Steamer You Use
Depending on your setup, your steaming time might vary:
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Regular Pot with Steamer Basket: Classic setup and widely available. Just make sure the tamale tops are above the water.
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Electric Food Steamers: May heat more evenly and maintain a consistent temperature, which can lead to faster and more predictable cooking times.
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Multi-Functional Cookers (e.g., Instant Pot or Pressure Cooker): These can significantly cut down steaming time. Using an Instant Pot, you can steam 12 tamales in as little as 20–30 minutes using the steam function.
3. Masa Thickness and Filling Quantity
Thicker masa or larger fillings can increase cooking time. Aim for uniform masa spread—about 1/8 to 1/4 inch thick across the husk—and consistent filling portions to ensure even steaming.
4. Number of Layers in the Steamer
More layers in the steamer basket mean less airflow and uneven steaming. If possible, cook tamales in one to two layers for more reliable results. If steaming in more than one layer, swap the top and bottom layers halfway through the cooking process.
5. Elevation and Humidity
In high-altitude regions, boiling points drop and steam may lose moisture more quickly, which can affect how long tamales need to steam. Keep the steamer lid on at all times and avoid unnecessary exposure to cold air.
How to Tell When Tamales Are Fully Steamed
Knowing when your tamales are done is essential to avoid undercooked or overcooked masa. Here’s how to test:
- Open One and Check the Husk: The masa should pull away easily from the corn husk without feeling sticky or underdone.
- Test the Texture: Properly steamed masa will be fluffy and moist—not dry or crumbly.
- Temperature Test (Optional): Some modern cooks use a probe thermometer. The masa should reach around 130–140°F to be fully cooked.
If the masa sticks to the husk or seems undercooked, return it to the steamer for another 10–15 minutes before testing again.
Steaming Tamales in Batches: What You Need to Know
If you’re making more than a dozen tamales or working with a smaller steamer, you may need to steam in batches. This can affect both the flavor and texture.
1. Keep Uncooked Tamales Cool Before Steaming
If you’ve assembled all your tamales in advance, store the extras in the refrigerator while waiting for your steamer to open up. Cold tamales will take slightly longer to steam.
2. Reheating vs. Steaming Fresh
If you’re steaming refrigerated tamales, adjust the time accordingly. Refrigerated tamales take about 40–60 minutes to steam through fully, compared to raw ones at 60–90 minutes.
3. Freeze and Steam Later
Tamales can also be assembled ahead and frozen. When it comes to steaming frozen tamales, add an extra 15–20 minutes and do not thaw them first.
Time-Saving Tips for Steaming 12 Tamales
Cooking tamales can be a fun group activity, but there are also smarter ways to streamline the process and preserve flavor:
1. Use a Larger Steamer or a Stock Pot
To steam all 12 tamales at once, use a large pot with a steam basket that can hold tamales upright. This reduces batch times and keeps flavors consistent.
2. Invest in an Electric Steamer
An electric steamer can take the guesswork out of the process and offer consistent heat, reducing total steaming time.
3. Prep the Night Before
Soak your corn husks and prep masa and fillings the night before assembly. You’ll shave off about 30–45 minutes from your active prep time on the day of cooking.
4. Don’t Rush the Steaming
While it’s tempting to crank up the heat to reduce time, steaming tamales too fast can dry them out or result in a coarse texture. Medium heat yields the best results.
Steaming Process – Step-by-Step
Let’s lay out a detailed, step-by-step guide for steaming 12 tamales:
| Step | Action | Estimated Time |
|---|---|---|
| 1 | Check and fill steamer with water (not touching basket) | 5 minutes |
| 2 | Heat steamer until water is steaming (no need to boil yet) | 5 minutes |
| 3 | Stand tamales straight in basket, spaced evenly | 5 minutes |
| 4 | Cover and begin steaming | Continuous |
| 5 | Check at 60 minutes | Test one tamale for doneness |
| 6 | Continue 10–15 min if needed | Total: 60–90 min |
| 7 | Remove from heat, rest 5–10 min | 5–10 min |
How to Store and Reheat Steamed Tamales
Understanding steaming time also involves thinking ahead to how you’ll store and reheat leftovers.
Storing Tamales After Steaming
- Refrigeration: Keep wrapped tamales in an airtight container or Ziploc bag for up to 5–7 days.
- Freezing: Tamales can be frozen after steaming. Place them in freezer-safe bags or wrap them tightly in plastic wrap and foil for up to 6 months.
Reheating Tamales in a Steamer (Best Method)
- Take frozen tamales directly from the freezer and steam for 40–60 minutes, covered.
- Refrigerated tamales only need 15–25 minutes.
- This helps preserve the masa’s moist, fluffy texture better than oven or microwave reheating.
Alternative Methods (Microwave or Oven)
- Microwave: Wrap tamales in a damp paper towel and microwave for 1–2 minutes. This is quick but can risk drying them out.
- Oven: Wrap in foil and heat at 325°F for about 15–20 minutes.
Tips for Flavorful, Fluffy Tamales Every Time
Steaming tamales properly is as much about the prep as it is about the actual steaming process. Consider these additional tips to make your tamales the star of your meal:
1. Use the Right Broth-to-Fat Ratio
Masa should be wet enough to steam into a light, fluffy texture. Use warm chicken or vegetable broth when preparing the dough, and don’t skip the fat—lard or oil gives tamales their signature softness.
2. Beat the Masa Until Light and Fluffy
Aerating the masa properly can reduce the steaming time and ensure a better texture. Use a stand mixer to beat the masa for 5–7 minutes until it is soft and mousse-like.
3. Don’t Overfill the Husks
Too much filling can make tamales heavy and increase steaming time. Stick to 1–2 tablespoons of masa and a moderate portion of filling.
4. Choose the Right Corn Husks
Make sure your husks are fully hydrated. Dry husks will crack and make wrapping difficult. If husks tear, patch with smaller pieces.
5. Keep the Lid On
Each time you lift the lid, you lose steam and need to make up for that lost heat, prolonging overall cooking time.
Final Thoughts: Steaming Tamales with Confidence
So, how long does it take to steam 12 tamales? The answer is about more than just numbers—it’s about patience, preparation, and technique. With an estimated steaming time of 60–90 minutes, and prep work bringing the total process to around 2–3 hours, making tamales at home is a rewarding labor of love.
If you’re new to making tamales, don’t rush the process. Take pride in each step—from soaking the husks to pulling out perfectly steamed tamales from the pot. With practice, you’ll refine your timing, adjust for your personal setup, and enjoy a tradition that’s filled with flavor, warmth, and joy.
Whether you’re steaming up tamales for a festive occasion or to enjoy throughout the week, armed with this knowledge, you’re ready to achieve that perfect bite every single time.
So next time you host a tamalada (tamale-making party), bring confidence to the kitchen—and plenty of corn husks!
How long does it take to steam 12 tamales?
Steaming 12 tamales typically takes about 1 to 1.5 hours, depending on your setup and the heat level. If you’re using a standard pot or electric steamer with a lid, maintain a steady steam on medium heat for the best results. It’s important not to rush the process by turning up the heat too high, as this could cause the masa to become overly moist or steam to condense inside the husks.
To determine if your tamales are done, carefully unwrap one husk from the top and check if the masa separates easily and is firm. If the masa sticks to the husk or feels undercooked, return them to the steamer for additional time. The total steaming time may vary depending on how full your steamer is and whether you’re steaming from fresh or frozen.
Can I steam tamales in batches if I don’t have a large enough steamer?
Yes, you can absolutely steam tamales in batches if your steamer doesn’t hold all 12 at once. Position the tamales upright with the open ends facing up to ensure even steaming. Once the first batch is done, keep your remaining tamales in the fridge or freezer while you reheat the steamer and start the next round.
Be mindful of the steamer refilling process—letting it cool too much between batches may extend the overall cooking time. To preserve efficiency, preheat the steamer again while finishing the first batch if possible. If you’re reheating leftover tamales, they’ll require less time due to their already cooked status.
What equipment do I need to steam 12 tamales properly?
To successfully steam 12 tamales, you’ll need a large pot or steaming vat with a rack or basket insert that keeps the tamales elevated above the water. A tightly fitting lid is essential to trap steam and ensure even cooking. You’ll also need enough water to create steam without contacting the tamale basket and corn husks or parchment paper to wrap the tamales.
Alternatively, an electric steamer or pressure cooker with a steaming basket works well for a faster, more automated process. The key is to have a setup that maintains steady heat and humidity. Optional tools like parchment collars or wooden tamale steamers may further improve heat distribution and protect the masa.
Should I use high or low heat when steaming tamales?
It’s best to steam tamales on medium heat to sustain a consistent level of steam without burning the masa or drying out the filling. High heat might cause too much pressure and condense water that could drip onto the tamales and make the masa soggy. On the other hand, cooking on a very low heat might cause the masa to not fully set.
Regulating the temperature is essential—maintain steady steam by occasionally checking the water level and adjusting heat as needed. If using a stove, a medium-low setting after the water reaches a boil tends to work best. In electric steamers, using the recommended setting for extended times maintains optimal tamale texture.
How long should I let the tamales rest after steaming?
Once the tamales are done steaming, allow them to rest for 10–15 minutes before serving. This resting period lets the masa settle and firm up slightly, improving the texture and flavor. Resting also allows for redistribution of moisture, which ensures a consistently soft bite throughout.
To prevent the tamales from over-steaming or sweating, avoid covering them tightly during this time. Simply let them sit on a clean kitchen towel or tray at room temperature. This additional step can enhance the eating experience significantly by creating a more cohesive masa structure.
How can I tell if a tamale is fully steamed and ready to eat?
The best way to tell if a tamale is fully cooked is to gently open the husk from the top and press into the masa. If it feels firm but soft and doesn’t stick to the husk, it’s likely done. Another sign is the masa pulling slightly away from the sides of the husk, indicating a well-steamed tamale.
If the masa is still sticky or moist to the touch, and if the tamale seems undercooked, return it to the steamer for more time. Avoid slicing into the tamale for inspection, as this may compromise its shape and consistency. With experience, visual cues and steam timing will become more reliable.
Can I steam frozen tamales, and if so, how long does it take?
Yes, you can steam frozen tamales directly without thawing first, but it will require a longer cooking time. Depending on the size and your steamer setup, steaming frozen tamales may take between 1.5 and 2 hours. Be sure to cover the steamer properly and maintain consistent steam for even heating.
It’s important to periodically check the water level, especially for longer steaming times, as it can evaporate quickly. You may want to slightly increase the number of refills or monitor the tamales closely through a test unwrap. The same firmness and masa separation test applies for frozen tamales as fresher ones.