Cornhusk Tamales

Soak 12 dried cornhusks — available in Hispanic grocery stores and even many supermarkets — in warm water for at least 3 hours or overnight. Drain, then separate and clean the husks. Continue to soak in fresh water until needed. Follow the directions for making both the masa and the filling in Naked Tamale with Chile-Cheese Filling (page 394), or the masa and any of the fillings listed on page 621. To cook: Prepare a large steamer by setting a steamer rack about 2 inches above gently boiling water in a large pot. Put the tamales vertically, open side up, on the rack. Top with another corn husk, cover, and steam until done, 40 to 50 minutes. To test for doneness, remove a tamale and open the husk — the filling should be firm and come away easily from the husk. Let the tamales rest for 15 minutes before peeling. Serve tamales in their husks, passing the sauce on the side.

Step 1 For each tamale, drain a husk and pat dry with paper towels. Put the widest edge closer to you. Put 1 heaping tablespoon masa ½ inch from the widest edge of the husk, then use the back of the spoon to spread the masa into a 4 × 3-inch rectangle along the right edge of the husk, leaving at least ½ inch on each side.	Step 2 Spoon 2 tablespoons filling lengthwise down the center of the masa rectangle. To wrap the tamales, fold the vertical edges over, bringing them over the dough in the filled center.	Step 3 Fold up the tapered end (the wider end will remain opened during steaming), and secure the tamale with kitchen string.	Step 4 Repeat with the remaining masa and filling.