Filling Mexican Breakfast Tamales

Put the corn husks in the sink with hot water and let soak for 30 to 60 minutes. The longer the better. Make sure the water does not drain out.

In a medium pot, add water half the way and bring to a boil. Add 1 tablespoon of salt.

Cut the potatoes into 1-inch squares and add to the boiling water. Reduce heat to medium-high. Cook for 10 minutes. Drain and set aside.

Using a large skillet, put the beef to cook until well done. Add the beaten egg and cook for an additional 4 minutes. Add the potatoes and sprinkle with black pepper, garlic salt and garlic powder. Cook for another 10 minutes, stirring occasionally, do not stick to the skillet. Set aside.

Remove some of the corn husks from the water, squeezing the water out well. Place on your working area.

Add water to the Tamale Steamer to the water line, boil over high heat, and then reduce heat to a low simmer.

Using the wide part of the corn husk, spread about 2 tablespoons of masa dough over the corn husk. The corn husks’ wide part should be towards you. Spread it out evenly leaving about 1 inch off the left side for room to fold.

Place 2 tablespoons of beef mixture on top of the right side of the tamale dough. Add 1 slice of the cheese and top with fresh red salsa.

Start folding the tamale by folding the right side over to the left and rolling it under, then take the pointed end of the husk and fold that inward and roll the tamale the rest of the way until you can no longer roll.

When you are finished rolling all of the tamales, place them in the tamale steamer standing up along the side of the pot. Top with the corn husks and steam for about 1 ½ to 2 hours, checking every 15 minutes to see if ready.

Your tamales are ready when you take out and let sit for 5 minutes, then remove the husk; if it peels off without tamale masa sticking, then this is ready.