filling and steaming corn husk tamales

Directions

1. 1

   Filling and Steaming Corn Husk Tamales Filling the Tamales Place the dried corn husks in a large bowl and cover with boiling water

2. 2

   Let soak 30 minutes to one hour

3. 3

   Drain and select as many as you can of the larger pieces, but be careful not to open the crinkled leaves of the core that are full of corn s

4. 4

   With a spoon, spread 1/4 to 1/3 cup of Masa dough mixture across the lower (wide) end of the husk, covering it from side to side and extendi

5. 5

   For chicken, beef or other filling, place about 1 heaping tablespoon of filling in the center of the Masa mixture

6. 6

   Fold the left third over to the center and then fold the right side over it, then fold up the narrow end even with the wide end so the tamal

7. 7

   Place the tamales on a baking sheet until ready to steam

8. 8

   Steaming the Tamales Arrange the tamales in a steamer, open ends facing up