Steaming Corn Husk Tamales

1. Arrange the tamales in a steamer, open ends facing up. Place some of the unused corn husks (and/or a wrung-out wet tea towel) over the tamales to help absorb steam.
2. Pour boiling water into the bottom of the steamer to a depth of at least 1 inch.
3. Cover tightly and bring quickly to a full boil over high heat.
4. Reduce the heat to medium-low to maintain gentle bubbling.
5. Cook for about 1 hour or until husks pull away from filling. Replenish boiling water as needed.
6. Let the tamales stand FOR 10 minutes before serving.