Remove husks from water. Shake off excess water; pat dry. Place husks on work surface, smooth side up, narrow ends facing away from you.
Spread 2 tablespoons prepared masa onto the widest part of husk, leaving 1" border on the bottom and sides. Top with 2 tablespoons of filling.
Fold one side of the husk, then the next, enclosing the filling. Next, fold the bottom over the center. Tie a strip of husk to secure the tamale. Repeat until all the filling is used.
When time is up, let steam release naturally until the pin drops. Carefully remove lid and remove tamales. Wait at least 15 minutes before serving so they can set.