Place corn husks in a large bowl, cover with boiling water, and soak for
at least 1 hour.
Heat oil in a large skillet over high heat. Cook onion and garlic until
golden, 2 to 3 minutes. Reduce heat to medium. Add poblano chiles and cook 2
minutes longer. Stir in corn kernels and cilantro; cook until moisture has evaporated,
about another 3 minutes. Season with salt. Cool thoroughly.
Fold or beat corn mixture into the prepared tamale dough, until evenly distributed.
Fill, fold and steam the tamales as illustrated (shown at left), using about
1/4 cup of the tamale dough mixture for each husk.
Serve with salsa.
Yield: 30 to 35 tamales
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