Tamales de Guayaba (Guava Tamales)

Instructions

1. Soak 12 dried corn husks in warm water for at least 30 minutes to make them pliable. Weigh them down with a plate if necessary to keep them submerged.
2. In a large mixing bowl, combine 2 cups masa harina, 1 teaspoon baking powder, and 1/2 teaspoon salt. Mix well to ensure even distribution.
3. In another bowl, beat 1/2 cup vegetable shortening with a hand mixer until fluffy. Gradually add the dry masa harina mixture, alternating with 1 1/2 cups warm water or vegetable broth. Continue beating until the dough is light and creamy. Remember, a good tamale dough should easily spread across your hand without cracking.
4. In a separate bowl, mix 1 cup guava paste with 1/2 cup softened cream cheese until smooth. For a smoother consistency, use a spatula to press any lumps.
5. Drain and pat dry the soaked corn husks. Take one husk, with the wider end facing you, and spread approximately 2 tablespoons of masa dough in the center. Leave about 2 inches on either end. Tip: To make spreading easier, ensure your masa dough is not too dry.
6. Place a tablespoon of the guava and cream cheese mixture in the center of the masa dough. Fold the sides of the corn husk together, then fold the bottom up and lock in the filling. Secure the tamale by tying it with a thin strip torn from another corn husk.
7. Repeat the process with the remaining ingredients until all the masa and filling has been used.
8. Prepare a steamer with water and bring to a boil. Arrange the tamales standing up in the steamer, open side up. Cover them with a damp cloth to retain humidity, then place a lid on the steamer.
9. Steam the tamales over medium heat for 1 hour and 30 minutes, checking periodically and adding more water to the steamer as needed. The tamales are done when the masa easily separates from the husk.
10. Let the tamales rest for 10-15 minutes before serving. This will allow the masa to firm up a bit more for easier handling.