I cooked them for 45 minutes once they reached 15# of pressure and then let them sit in the pot until they cooled down. They key is to let them cool off a bit so the masa becomes firmer otherwise they are a bit mushy when they come out if you don't wait. Mine were done. I just had to let them settle. I used a 20 quart and had 1 layer of tamales.
Dp
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