Directions
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Soak husks: Place corn husks in a large bowl and cover with boiling water. Allow to soak for 30 to 60 minutes. Drain, place husks on a baking sheet, covered with a damp towel to prevent drying out. Find a small husk and use kitchen shears to cut thin slices along the grain of the husk into thin strips for tying the tamales.
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Make the filling: In a bowl, combine the peppers, onion, garlic, and beans. Stir to combine.
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Build the tamales: Select 1 wide corn husk or 2 small ones shingled to overlap. Spread 2 tablespoons of masa harina onto corn husk leaving 2 inches at the bottom and 1/2 inch at the top. Spread an even layer of bean mixture across the harina, being sure not to overstuff. Sprinkle a layer of Monterey Jack over the masa mixture. Fold the bottom of the husk up over the mixture and fold the sides of together, one over the other, leaving the top open. Use a strip of corn husk to tie the tamale together. Repeat with remaining husks.
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Steam: Place tamales into a steamer insert into a saucepan filled with water to just below the bottom of the steamer. Bring water to a boil. Place tamales, seam-side down, into the insert. Cover and steam until filling is heated through and easily separates from husk, about 40 minutes, or longer if the steamer has a lot of tamales. Top up the water as needed. Let tamales rest for 5 minutes before serving.
From Shawnie's class “Cinco de Mayo Celebration”
