Steamed Corn "Pones"

Follow instructions for making masa dough in "Tamales: Basic Procedure: Gently roll each 1" piece of dough into a thick cigar shape. Place dough lengthwise on one edge of a softened corn husk and wrap, leaving one side open. Place tamales on stacked steamer trays. Cover and stam for 40-45 minutes over rapidly boiling water. Add more water to the pot as needed to create steam Remove from steamer and serve warm. ** Hints: Dip pones in soup, black bean sauce or refried beans. Top with your favorate pasta sauce ** Vegetarian Gourmet, Summer 1993, Don Matesz **