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1
To make Tamales: Simmer corn husks in large pot of boiling water 10 minutes.
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2
Remove from heat, weight husks with plate to keep submerged, and soak 1 hour, or until pliable.
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3
Combine cream cheese and cotija cheese in bowl.
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4
Stir together guava paste and lime juice in separate bowl.
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5
Set aside.
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6
To make Masa: Combine masa harina, baking powder, salt, cinnamon, and nutmeg in bowl.
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7
Stir in 2 1/4 cups hot water until mixture is just crumbly.
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8
Beat butter and shortening with electric mixer 1 minute, or until combined and light and fluffy.
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9
Add sugar and half of masa harina mixture; beat well to combine.
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10
Alternate adding apple juice and remaining masa harina mixture; beat until consistency of thick batter.
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11
Choose 16 large, pliable husks, or overlap 2 or 3 smaller husks to have enough wrappers for 16 Tamales.
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12
Make 32 ties by cutting 2 or 3 remaining husks into strips.
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13
Pat husks dry with towel.
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14
Spread 1/3 cup of Masa in center of each husk.
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15
Spread 2 lines of cheese mixture and guava mixture side by side over center of Masa.
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16
Fold over sides of corn husks to make Tamales.
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17
Tie ends with husk strips to keep closed.
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18
Place Tamales in steamer basket over simmering water.
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19
Steam 1 hour, or until husks unwrap easily.
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20
Cool slightly before serving.
