Place some of the unused corn husks (and/or wrung-out tea wet tea towel) over the tamales to help absorb steam. Pour boiling water into the bottom of the steamer to a depth of at least 1 inch. If using Zarela’s teepee arrangement, carefully pour about 1 inch of boiling water into the bottom of the pot. (Don’t worry—if the tamales have been tightly wrapped they will not leak.) Cover tightly and bring quickly to a full boil over high heat. Reduce the heat to medium-low to maintain a gentle bubbling. Cook for about an hour, replenishing with boiling water as necessary (remember that water will evaporate faster in a wider pot). Remove the steamer basket (or uncover the Dutch oven) and let the tamales stand 10 minutes before serving.
