Preparation

• In a large stockpot, bring 6 to 8 quarts of water to a boil.

• In a large mixing bowl, separate the cornhusks from each other. Pour the boiling water over the husks to cover, weighing them down with a plate. Rehydrate at least 1 hour.

• Remove several narrow husks and tear them into ¼-inch wide strips. Place them back in the water to keep them supple while wrapping the tamales.

• Remove 1 husk from the water and flatten it lengthwise on a clean work surface. Spread 2 to 3 tablespoons masa on the top half of the husk in a ¼-inch layer, leaving ¼ inch of space at the top and 1 inch on either side.

• Place 1 tablespoon Black-eyed Pea Filling or Pulled Pork Filling in a line down the center of the dough. Add a pinch of queso fresco.

• To wrap, use the left side of the cornhusk to roll the masa dough over on itself and seal the filling inside the dough. Do not roll the husk up inside the masa. Roll the right side of the cornhusk over the left and wrap tightly to create a tube. With the seam facing up, fold the bottom third of the cornhusk up over the filling. Secure the tamale with a double-knotted cornhusk tie or string.

• Repeat with the remaining cornhusks.

• Place a steamer basket in a large stockpot filled with 1 to 2 inches of hot water. Line the tamales open-side up in the steamer basket. Cover and bring to a boil over high heat, then reduce the heat to low and steam 20 to 25 minutes, until the masa starts to pull away from the sides of the wrap.

• Serve the tamales with hot sauce and a squeeze of lime juice. Tamales will keep refrigerated up to 1 week.