My first attempt at making tamales. I didn't soak the corn husks overnight, so they were kind of stiff. Hence them being tied at both ends as opposed to being folded over. And I think I over cooked them by about 10 minutes. The recipe said steam for an hour to an hour and a half. At one hour I pulled one to taste and it was soft but cooked. I kept cooking for 10 to 15 minutes, and the others were harder, not better in texture.
I made red ones with chicken and sriracha for The Mister.