Mama Maggie's Kitchen

Prep the Corn Husks
0 Remove the silk from the corn husks. 
2 Cover with hot water. 
3 Place a heavy object over them so they are fully submerged in the hot water. 
4 Leave them in the hot water for about 20 minutes. Or longer if they are very dry husks. 
13 Once they are foldable, drain and discard the water. 
14 Shake off any excess water and set aside until ready to assemble. 
Make the Filling
7 Drain the cans. 
6 Add the corn to the blender. Do not add water. 
8 Blend until smooth. 
9 In a large bowl, add the masa harina, sugar, baking powder, cinnamon, salt, butter, and vanilla. 
10 Add half of the corn mixture. 
11  Mix well. Then add the remaining corn mixture. 
12 Mix again. Set aside until ready to assemble. 
Assembling Tamales
16 Take a soaked corn husk and add some of the corn filling to the center. Usually about 2 tablespoons. 
17 Use your best judgement. If it's a smaller husk, add less corn filling. 
18 Do not add some to the pointy top. 
19 There is not smearing with these tamales. 
20 Simply fold one side of the husk over, fold the other side inward. 
21 Lastly fold the pointy top toward the center of the tamal. 
22 In a large baking dish or large bowl, set the uncooked tamales upright with the open side up. 
23 Repeat until there are no more ingredients. 
Preparing the Steamer Pot
25 Add water to a steamer pot. 
26 Line the bottom of the steamer pot with leftover corn husks. 
27 Place the uncooked tamales around the bottom of the pot. 
28 Cover with the lid. 
Steaming
29 Cook for 1 1/2 hours. 
30 Turn off the stove. 
33 Leave the tamales inside with the lid on. 
32 Let them rest for 15 before testing. 
34 Remove a tamal and peel the corn husk. 
35 They are ready when the husk remove easily from the tamal. 
How to Serve
37 Let them cool slightly before serving. 
38 Top with queso fresco or cotija. 
39 Drizzle with crema mexicana or sweetened condensed milk. Enjoy!