Mama Maggie's Kitchen

Soaking the Corn Husks:
22 Separate the husks and remove any debris like hair. 
0 Soak the corn husks in 10 cups of hot water. 
24 Use enough water to cover the husks.
To Make the Filling:
1 Blend the 2 cups milk and 1 cup of the strawberries until smooth.
3 In a large mixing bowl, add the sugar, 2 cups masa harina, baking powder, and salt. Mix to combine.
4 Add the oil and strawberry milk. 
6 Mix well to combine. 
7 Add remaining masa harina, the remaining chopped strawberries, and food coloring (if using). 
8 Beat on low speed until fully combined.
9 (Add a 2 tbsp water, if the batter is too thick). 
How to Assemble Tamales:
11 Drain the corn husks. Shake off excess water.  
12 Place the husk in your hand and spread the masa mixture to the center of the husk, leaving the pointy top about 2 to 3 inches. 
13 Note: you will need more or less masa depending on the size of the corn husk.
14 Add 1 tbsp of strawberry jam to the center of the dough. 
15 Fold in both sides into the center of the corn husk.
16 Then fold the pointy top inward, toward the center of the corn husk.  
18 Repeat until there are no more tamales. 
28 Place uncooked tamales open side up in a container until ready to fill the steamer pot. 
Steaming Tamales:
10 Fill the bottom of the steamer pot with water. 
17 Place the tamales inside the steamer side, open side up. 
19 Steam for 1 hour to 1 ½ hours. 
20 Remove a tamal to test. When the tamal peels away from the husk easily, the tamales are ready. 
21 Let cool slightly before serving.