DO NOT OVERFILL, or you will not be able to properly close up the tamales.
Pat dry the corn husks as you use them.
Place a corn husk in your hand with the tapered end facing you.
With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit.
Take approximately a tablespoon of the filling and place it on top along the length of the dough.
Cover the filling with another chunk of dough.
Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle.
Tie using kitchen twine, as though you were tying a parcel.
Steam for about 35 minutes.
To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
Serve with your favorite salsa. Buen provecho!