Filling and Cooking Tamales

• 30 to 40 corn husks
• 2 pounds (680 g) store-bought fresh masa for tamales

Soak the corn husks in water for 30 to 45 minutes, leaving the corn husks in the water until you need to use them. Before using them, drain them in a colander and pat dry with a paper towel.

To fill each tamal, place 2 husks, smooth side up, in the palm of your nondominant