4 cups water
12 dried corn husks
3 cups instant corn masa flour
2 teaspoons baking powder
1 teaspoon San Fran Sea Salt
1 teaspoon ground cumin
3 cups chicken or vegetable broth
1/2 lb. Mexican-style chorizo sausage, casings removed
1/2 cup queso fresco cheese
Bring water to a simmer in a large pot. Once simmering, remove from the heat, and submerge the dried corn husks. Let the corn husks soak for 30 minutes or until soft.
Place masa in the bowl of an electric mixer fitted with the paddle attachment. Add baking powder, salt, and cumin, and stir to combine. Add oil and broth and continue to mix until blended, mixture should be thick but spreadable. Set aside.
Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, crumble the chorizo into the pan, and sauté until cooked through. Using a slotted spoon, remove the chorizo from the skillet, and set aside on paper towels to drain.
Once the husks are soft, drain, and wrap in a damp cloth (to keep them from drying out). Place one of the corn husks on a clean work surface, small end facing you. Spoon approximately 1/3-1/2 cup of masa mixture onto the upper-center of the husk, leaving plenty of space around the sides and bottom. Place about 3 tablespoons of chorizo and a hearty sprinkle of cheese on top of the masa. Gently press to 'stuff' the chorizo and cheese into the masa mix. Fold the smaller end of the corn husk up towards the filling and roll the husk into a tight cylinder, like an open-ended burrito. Using corn husk 'strings' (or tearing long strips from one of your pre-soaked husks), tie the tamale to secure. Repeat this process for the remaining filling and husks.
Heat a large steamer pot over medium. Once steaming, place the tamales, standing upright with the open side up, into the pot (you may need to add a little heat-proof bowl to the center of the pot to keep the tamales standing upright), and cover. Steam tamales for 30 minutes.
Once cooked, remove the tamales from the pot. Serve tamales with salsa, cilantro, and lime wedges.