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To assemble, hold a prepared corn husk flat on one hand, smooth side up. If you need to overlap two husks, have the wide ends in opposite directions (so that it forms a rectangle) and spread the dough over the husks together, just as if they were one husk. With a rubber spatula, spread a thin layer of masa across the husk, but not to the edges. Top with filling spread more thickly through the dough's center, stopping short of the dough's edges. Ensure that the dough's edges meet to enclose all of the filling. Secure the tamale by folding the wrapper over or tying it.

To cook tamales, stack them loosely in crisscross directions or standing them on end in a large steamer and steam for about 45 minutes to 1 hour, depending on the size of the tamales. The dough should become firm and spongy and it should not stick to the corn husks.


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