Description
Dried corn husks for wrapping tamales. One pound holds roughly 80 to 100 husks, which is enough for about 50 to 60 tamales depending on size, so a single bag covers a full tamalada.
These are the outer leaves of the corn, dried and cleaned. They hold the masa together while the tamales steam, keep them from drying out, and add the corn aroma you only get from a real husk.
How to prepare them:
- Pull the husks out of the bag without tearing them apart. Look them over and set aside any with black, green, or orange spots.
- Shake off any corn silk still stuck to the husks.
- Put them in a large bowl or pot and cover with the hottest tap water you have. They float, so weigh them down with a plate.
- Soak 30 minutes minimum. Two hours is better, and overnight is what most people do for a big batch.
- They’re ready when a husk bends without cracking.
- Pat each one dry with a towel before you spread the masa. Husks that are too wet will make the masa slide right off.
Tip: Sort them as you dry them. Big ones for your tamales, medium ones for patching tears or making smaller tamales, and the small ones torn into strips for tying.
Also good for:
- Lining your tamalera or steamer
- Wrapping fish, chicken, or vegetables for the grill, the way you’d use foil
- Tying and presenting other steamed dishes
Product details:
- Dried corn husks (hojas para tamal)
- Net weight: 1 lb, about 80 to 100 husks
- Yields roughly 50 to 60 tamales
- Store in a cool, dry place and keep them out of moisture so they don’t mold
