Basic Tamales

Directions

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