Snack-Size Faux Tamales

I consider myself a great appreciator of Tamales—the real ones. The more tediously made, the better, wrapped in corn husks and lovingly steamed over simmering water (or, in the case of Delta-style hot tamales, simmered in a big pot of spicy, meat-scented tomato broth). I’ll tell you, though, sometimes I just want something quick and easy for lunch or a snack, and if it resembles a tamale, so much the better. This recipe doubles handily.