Instructions: Place corn husks in a large bowl and add enough boiling water to cover.

Submerge by weighing down with another bowl. Let stand until husks soften, about 1 hour. Drain well; pat dry.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in cilantro, chili powder, cumin, salt and cayenne pepper. Add turkey; stir well and heat through. Add soy cheese.

Cool.

To make tamales: Place corn husk on the work surface. Spread 3 tablespoons corn bread batter (below) in a 2- to 3-inch square in the center of the husk.

Add 1 heaping tablespoon of turkey mixture. Top with 1 tablespoon corn bread batter. Fold in sides (the tamale will be about 2 1/2 inches wide). Fold over the ends (tamale will be about 3 inches long).

Place, smooth side up, on the work surface, and tie up with kitchen string, gift-box fashion. Repeat process. (You will have husks leftover.)

Stand tamales up, side by side, in a steamer inserted into a large pot. Add enough water to the pot to barely reach the bottom of the steamer. Cover tightly; bring to a boil over high heat. Reduce heat to low. Steam tamales until the batter is firm (open one to check), about 1 hour.

The tamales can be made up to 8 hours ahead, cooled and refrigerated. Steam over boiling water 15 minutes to reheat. Serve hot with salsa on the side.

Makes about 20 tamales.

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