Prepare your pot for steaming by adding 3 cups of warm water to the bottom. Then, place the steamer rack inside and cover it with a layer of extra corn husks.
Begin leaning the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.
Cover the tamales with another layer of corn husks and a tea towel on top. Cover your pot with the lid, bring it to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.
To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for 2-3 minutes, then attempt to open the husk. If the tamal separates from the husk easily, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.
Note: make sure to keep a close eye on the water level of your pot during steaming. You don’t want to end up with a dry pot!
When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm on their own or with toppings. Enjoy!