Fold your corn husk closed:
Fold up the bottom:
Tie with a small piece of corn husk; or you can tie two small pieces together.
Place on top of a steamer that you've put in a large pot. The pot should be about 1/3 of the way full with water.
If you have 2 smaller corn husks, you can overlap them like this, to use as one big one.
If your tamales don't all fit in the pot, cook them in batches.
Heat up the water until it's boiling. Cover the tamales with wet paper towels, and steam for about an hour. (Check every 20 minutes or so to make sure there's still water in the pot. You don't want to burn them!)