Corn Husks for Mexican Tamales

Corn Husks for Tamales

To use the corn husks, they should be soaked for about 30 minutes in warm water to make them malleable and prevent them from breaking down and be flexible to wrap them around the dough.

I usually start soaking them at the same time as I start preparing the flour for the tamales. They're ready for when it's time to assemble them. It's okay if you soak them for hours.

They are also used to line the tamaleras or vaporizers so that the tamales do not get wet or move.

Remember: they are not edible, only used to wrap your tamales while they cook!

(Approx. 30-40 corn leaves per pack)