Here's the recipe (in 4 awesome parts):
1 pkg Morningstar Crumbles (or you can use a few cups of rehydrated TVP)
1 pkg taco seasoning
1 huge onion (or 1 1/2 medium onions) diced
1 small can (4 oz) mild green chiles
Cayenne to taste
Heat this all together in a skillet so the flavors mix together. Then let it sit there while you do part 2.
1 pkg corn husks, soaked in warm water and rinsed really well
2 c masa harina
2 c warm water
1 tsp baking powder
1/4 tsp salt
Mix these together in a bowl. Use your fingers!
2/3 c shortening (in a separate bowl)
Whip this up with a spatula until it's fluffy.
Then add the masa mix to the shortening with the spatula and fluff it all together.
Part 4 (the FUN part!)
Peel a few corn husks apart so you have strands to tie your tamales.
Then get a little bowl full of water.
Spread out a corn husk with the small side down, and dab it with a little water (if it's not wet already.) Grab a golf-ball sized amount of the masa mix and roll it in your hands so it's roundish. Then dunk it a little in the water, maybe halfway. You just don't want it to be too sticky. Put the ball of masa on the corn husk and pat it down with your fingers so it's maybe 1/4 inch thick, and then put a spoonful of the crumble mix in the middle. Take the left and right side of the husk and press them together so the masa mix folds over the filling. Then bring the husks back to the sides -- if everything is going well, the masa should be stuck to itself in the middle. If not, help it out with your fingers. You want it to all be covering the filling. Then fold the bottom up, the sides in, and the top down over everything. It makes a nice little package. Use the husk-strip to tie it all together. Then repeat this process until you're done with your masa and filling. If you are not instantly fantastic at folding tamales, don't fret -- you will be making so many that you can't help but become a fabulous tamale-folder!
When all the tamales are folded up, they need to steam. Use a big pot with a steamer rack in the bottom, or whatever you usually use to steam veggies. Put a little water in the bottom, and stack the tamales up on the steamer rack, leaving lots of room between each one. Try to stagger them so the steam gets in easily. Then cover the pot and steam on high until it really gets going -- then you can turn it down to medium. Steam for 20 minutes or longer -- it may depend on your cookware, but you will know they are done when the husk peels cleanly away from the tamale and the masa is not mushy.
Then eat and enjoy!
(and this is my first recipe/picture posting, so please let me know if I effed it up at all, thanks!)