Fill a large pot with enough water to reach just below the steamer basket's bottom. This will ensure that the tamales do not come into contact with the water.

Transfer the tamales to the steamer basket vertically. Ensure to make the open end face upward. This will help prevent water from getting inside the tamales.

Once the tamales are in the basket, bring the water to a boil, then decrease the heat to maintain a gentle simmer. This will allow the tamales to cook through and become tender without becoming too dry or overcooked. Check the water level regularly and add more water if necessary to prevent the pot from boiling dry.

Check the water level regularly to ensure enough steam to cook the tamales properly.

The cooking time can take anywhere from 60 to 90 minutes; ensure to keep an eye on the water level and add more as necessary. It is essential to maintain a gentle simmer, as the tamales should cook slowly to achieve the desired texture.

Once the tamales are cooked, let them rest for a few minutes to cool down before peeling away the husk. An adequately cooked tamale should feel firm to the touch, and the husk should easily peel away.

If the tamales are not firm enough or you can peel the husk easily, return it to the pot and continue to steam until it reaches your desired consistency.