Pineapple Chile Cheese Tamale

Method

1. Bring a medium pot of water to a boil.  Add dried corn husks to pot and remove from heat.  Allow corn husks to soak in hot water for 20 minutes.
2. Meanwhile, make the masa mixture.  Combine masa harina, salt, baking powder, garlic powder, onion powder, and vegetable oil in the bowl of a stand mixer.  Mix on low to incorporate ingredients.  Drain pineapple into a 2-cup measuring cup by pressing th
3. Fill bottom of pot with steamer basket with enough water (about 2 inches) to reach bottom of basket. Open a large husk on work surface. Spread 1/4 cup dough evenly in a 4-inch square in center of husk, leaving 2- to 3-inch plain border at narrow end of hu
4. Stand tamale in steamer basket. Repeat with more husks, dough, and filling until all filling has been used.  Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot a