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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 10 minutes before serving.

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