-
1
Place the corn husks in a large bowl with cold water to coyer.
-
2
Let soak until soft, about 2 hours.
-
3
Puree the corn kernels, their, liquid, and the butter in a food processor.
-
4
Work in enough of the cornmeal to obtain a firm but moist dough.
-
5
Add salt and pepper and sugar, if desired to taste.
-
6
Stir the chosen filling into the corn mixture.
-
7
Lay one of the corn husks flat on a work surface, tapered end toward you.
-
8
Mound 3 heaping tablespoonfuls of the corn mixture in the center of the top half of the corn husk.
-
9
Fold the tapered half over the top to encase the filling.
-
10
Lay another corn husk flat on the work surface, tapered end away from you.
-
11
Place the filled husk in the center of the bottom half of the second husk.
-
12
Fold the tapered end over the bottom to encase the tamal.
-
13
Tie the bundle into a neat rectangle, using an 12-inch piece of string.
-
14
Make sure you fold up the sides when you tie up the tamal.
-
15
Continue forming the tamales in this fashion until all of the filling and corn husks are used.
-
16
Bring 2 quarts water to a boil in a large saucepan with the cumin, white pepper, cilantro, bay leaf, and salt.
-
17
Add the tamales.
-
18
Cover and gently simmer for 1 hour.
-
19
To serve, remove the tamales from the pan and drain in a colander.
-
20
Cut the strings.
-
21
Let each guest open the tamal and eat the filling with a fork.
-
22
Do not attempt to eat the husk!
