Per Kake's request, here's my tamale tutorial originally posted to
alt.food.vegan.
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This is not a quick-n-easy process, but it's worth the effort. I did a
lousy job of measuring as usual. Rather than giving precise amounts of
ingredients for a fixed quantity of tamales, what follows is a general
guideline based on using packaged corn flour with a ratio on the bag
(use your own bag for guidance). Sorry for any inconvenience and/or
disappointment.

You will need the following equipment (plus other stuff):
A large stock pot. A large steamer (a tall bamboo steamer will work, but
the smaller ones will require you to roll very short tamales). A large
bowl to soak corn husks, and a plate to weigh them down. A collander or
large sieve to drain corn husks (you can take them straight from water
if you want). A skillet or pan to prepare the filling. If you are not
used to chili burns, wear a pair of food-service gloves.

CORN HUSKS
First, corn husks should be soaked in water at least six (preferably
12-24) hours ahead of preparation. Place a plate on the husks so that
they stay submerged. Soak more than you think you will use. The ones you
do not use can be laid out on cooling racks to dry for future use.

MASA (corn dough)
If you are using masa harina (corn FLOUR, not corn meal), prepare
liquid:flour ratio according to directions on package. Leave out the
lard or shortening. In place of water or animal broth, substitute the
following stock.

Per gallon of cold water:
4 tablespoons Spike seasoning mix or other similar mix
2.5 pounds whole fresh jalapeno peppers (more if you are brave)
1 large onion (chopped)
2 carrots (chopped)
6 cloves garlic (chopped)
Salt to taste

Bring to simmer and let cook till your whole neighborhood smells of
jalapenos. Let cool.

You will get a lot more flavor if you leave the peppers whole. They will
not burst as long as they are brought to temperature with the water. If
you put them into boiling water, they WILL burst and you will have to
strain the seeds (unless you are a real heat freak).

Once broth is cooled to touch, de-seed the peppers. I use a small
strainer that fits over the stock pot so all the juices from inside the
chilis go into the broth. Toss the de-seeded chilis into a blender.
Discard the seeds or reserve for cruel practical jokes.

Strain out the rest of the veggie bits and toss into the blender with
chilis. Puree veggies till smooth. Add back to broth. This adds
tremendous flavor and substitutes vegetable fiber for lard/shortening.
Taste for salt, add if necessary (better not enough than too much).

Mix chili broth and masa harina per ratio for amount you will make. You
want it to be a little thinner than peanut butter -- thick enough that
it holds shape, thin enough that it's easy to spread without breaking or
getting lumpy.

If you make too much masa, it can be stored in the fridge for a few
days; it can also be used for other recipes, rolled into tortillas, etc.
I ended up mixing my leftover masa with some spaghetti squash and beans
(three sisters: corn, beans, squash), and rolling that mixture in corn
husks; it was out of this world.

FILLING
You can fill with your favorite meat substitute (beans!), use a prepared
filling (Yves or Lightlife taco filling), or use whatever vegetable
makes you happy.

For roughly 1.5 cups of prepared filling, use the following:
1 cup TVP
1 cup water
splash of oil (just enough to sautee onions)
1 small onion (finely chopped)
2 cloves minced garlic
1 fresh jalapeno, seeded and chopped fine
2 tablespoons of ground red chili
1 teaspoon cumin
salt and pepper to taste

Note: if you do not have real dried red chilis or cannot get plain chili
powder, you can substitute a prepared chili seasoning powder (since that
will likely contain cumin, you could leave that out).

Sautee onions in oil. When transluscent, add garlic and jalapeno. Sautee
till garlic is soft. Add ground chili and cumin (or chili powder).
Sautee a minute and add water. Let simmer slowly for 5-10 minutes. Add
TVP. Let simmer slowly till water is fully absorbed. Let cool.

ROLLING
This is the most subjective part of making tamales. If you like the corn
part of tamales, use more masa. If you like more filling, use more. If
you like big, fat tamales, make sure you have really big corn husks. If
you like thinner tamales, you can rip your larger corn husks.

I prefer to use a spatula for spreading masa, but you can use a spoon,
knife (butter knives work well), or whatever you like.

Drain your corn husks (I put them in a collander just when I get ready
to roll). Hold a husk in one hand, spread masa about halfway across and
halfway down. You can play with it to get it right for the size of your
husks. Add as much filling as you like. Roll halfway, fold up bottom
portion, and finish roll. Place in steamer with loose end to wall so it
will not come undone.

STEAMING/COOLING
When you have them all rolled (or as many as your steamer will hold),
steam for 45-60 minutes. Let the heat come down for a few minutes, then
remove tamales. They will be a little mushy at first. Lay them out on a
plate (or two or however many) to speed up cooling/firming and to keep
them from squishing into strange shapes. In 10-15 minutes, they will
roll easily out of the husks and be soft, moist, and succulent.

EATING
It's so hard to stop, but you'll have to when you run out or when a
fight breaks out over who gets the last one.

Good luck. I think I included everything. If not, ask me for clarification.