Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and 2 cups water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
Combine into a quart size simmering pan 2-20oz cans of peaches, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 until the thick and syrupy. Remove filling from stove and cool.
Using hands spread masa mixture on the inside of the corn husk (you can combine two husks together by over lapping one on the other for larger tamales.
Spoon about 1 tablespoons peaches down the center of the masa. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa and peaches.
Using a small tamale pot or double boiler place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.