Take one corn husk and shake off excess water. If the corn husk is wider than 5 inches, tear excess off from one side. It's just easier to spread masa this way.
Take about 2 tablespoons of masa and spread evenly down and across the bottom half of corn husk.
Fold in the two side so the overlap as tight as you can without squeezing the ingredients out of the bottom. Then fold the top flap down. Stand the tamales up with open side up. Continue assembling until done,
Prepare tamal steamer pot. Fill with water at the bottom. Insert steamer. Lay a few of the extra corn husk at the bottom. Transfer filled tamales, open side up into steamer pot.
If you need to, tear off some foil paper and shape into a ball and wedge it into the pot so the tamales stay standing upright while they steam. Cover tamales with a few more of the extra softened corn husk.
Cover the steamer pot and heat on high. Once it begins to steam rapidly, turn heat to right below medium. Continue steaming for 1 hour and 30 minutes.
Set timer for 45 minutes. When timer goes off, add a little more hot water to the steamer pot. Pour it in to one side of the pot, trying not to get the tops of the tamales wet.
After 90 minutes, remove steamer from the heat and let it sit covered for 45 minutes to 1 hour. The tamales need time to set up. They will firm up as they cool. Yields 18-24 medium tamales. Serve with your favorite salsa for garnish. Rice and beans on the side!