Instructions for Assembling and Cooking Mexican Tamales
INGREDIENTS
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1. Place your corn husks in a wide bowl and cover them with warm water. You should weight the husks down with a bowl. Soak husks a few hours, until pliable and then store in a plastic bag. Husks have a narrow end, a wide end and two straight edges
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2. Cut a few smaller pieces into long and narrow strips to act as ties for the tamales. Store these in a bag. If you don't feel like doing this, you can also use sting to make your life easier. It won't make this any less of an authentic Mexican tama
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Work on a flat surface to construct the tamale. Lay a husk out flat with the tapered end facing you.
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Assembling homemade tamales looks more or less like this:
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4. Place about 1/4 cup of masa dough in the middle of the husk. Spread the dough into about a 4" square. Leave at least 1 1/2 to 2 inches (or much more) of dough-less border on the side of the husk facing you, and about 3/4 inch (or more) all around
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5. Evenly distribute 1-2 tbsp of the tamal filling of your choice in the middle of the dough.
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6. Pick up the two long sides of the husk and gently bring them together. The edges of the dough should meet. Tuck one of these ends (the smaller end if one is smaller) under the other and wrap the other end around as far as it goes.
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7. Fold the end facing you (the tapered end with the big border) up against the tamal. Tie it in place with husk or string, wrapping the string around the tamal/folded end and tying securely.
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8. Place tamales on their bottoms (the tops are left open) in a steamer (do this as you make them).
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