Soak dried corn husks in warm water for an hour before using; drain and trim squate. Mix rest of ingredients together and blend well. The dough will be sticky. Divide dough equally and place into the center of each corn husk. Fold the two sides of the husk into the middle, then fold in the top and bottom.
Stand tamales, on end, on a rack in steamer, over approximately an inch of hot water. Cover and steam over medium heat for 1 hour., adding more water if necessary.
Tamales are a big part of Christmas breakfast in many parts of Mexico and Central America. Enjoy!
Mr Breakfast would like to thank football for this recipe.
