Sweet guava-cream cheese tamales

Soak the dried corn husks in a large bowl of hot tap water, weighted with a plate, a couple of hours until soft and pliable.

Beat the butter with the sugar, baking powder and salt on medium speed until light and fluffy.

Add the masa a little at a time to the beaten butter mixture.

Dribble in the milk while beating until light and fluffy.

Variation: for lighter, more tender tamales, refrigerate the batter about an hour and re-beat it with an additional half cup of milk.

Drain the corn husks and lay a few in the steamer.

On a husk 5 or 6 inches across, spread a quarter cup of batter into a square about 4 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 it with a strip torn from a corn husk.

Stand the tamales upright, open side up, packed tightly in the steamer, using wadded foil to keep them upright.

Cover with remaining soaked husks against condensation, put on the lid, bring to a boil over high heat and steam about an hour and 15 minutes.