Tamales part dos

I throw some cotija cheese in with the masa, btw.  You can find it in the cheese dept of your grocery store.
Now for the wrapping...

Lay out a square of about 1/4 inch thick masa in the middle of your corm husk, then spoon in a hefty tablespoon of innards along the center.  Bring the two edges of the corn husk together, to close the masa around the innards.

Fold the bottom of corn husk up to cover tamale and then role from left to right.

You will now lay another corn husk down at the exposed end and fold it up, and roll again.
Fill a large pot with about 1 inch or so of water, put in a steamer pot and stack your tamales in.  Steam for about an hour, constantly adding more water as needed.  Presto.  Enjoy!
P.S.  This is my mom demonstrating here.  Her tamale wrapping skills are far superior to mine.  Hi Mom!