Steamed Corn Pones

1. 1

   Gently roll each 1 inch piece of dough into a thick cigar shape.

2. 2

   Place dough lengthwise on one edge of a softened corn husk and wrap, leaving one side open.

3. 3

   Place tamales on stacked steamer trays.

4. 4

   Cover and stam for 40 to 45 minutes over rapidly boiling water.

5. 5

   Add more water to the pot as needed to create steam Remove from steamer and serve warm.

No additional tips available.