Sweet guava and cream cheese tamales

Soak the dried corn husks in a large bowl of hot tap water, a plate on top to keep them submerged, for a couple of hours until soft and pliable.

In the mixer bowl beat the butter with one and a third cups of sugar, a teaspoon and a half of baking powder and half a teaspoon of salt on medium speed until light and fluffy.

Add the fresh masa a little at a time to the beaten butter mixture (or reconstituted coarse masa harina).

Dribble in half a cup of milk while beating.

Variation: for lighter, more tender tamales, refrigerate the batter about an hour and rebeat with another half cup of milk.

Drain the husks and line the steamer with a few.

On a husk about five or six inches across, spread a quarter cup of batter into a square about four inches across, leaving an inch and a half at the wide end; add guava paste and cream cheese.

Fold both sides over to encase the filling, fold up the narrow end and tie with a strip of husk.

Stand the tamales upright in the steamer, open side up, packed tight with wadded foil if needed; cover with more soaked husks to protect from condensation and put on the lid.

Bring to a boil over high heat and steam about an hour and 15 minutes.