Readers ask: How to fold tamale husks?

What are the different ways to wrap tamales?

• To wrap the tamales, spread one or two husks lengthwise on the counter, with the narrow end pointing away from you. Spread about 2-1⁄2 tablespoons of filling down the center, leaving about 2 inches bare at the top of the husk. Fold over the sides and then the ends of the corn husk to enclose the filling.

How do you wrap a tamale?

Tie the Tamale Together



Create strips of husk by cutting or tearing 1/4-inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamale to hold the flaps down. You may need to tie two strips together before tying it across the tamales, depending on how thick your tamales are.

How do you store corn husks for tamales?

Wash each corn husk under running water to clean them well. Let them drain overnight. The following day preheat the oven to 60°C and line the corn husks between two baking trays in a single layer. Dry the husks for about 1 hour and a half.

What can I use to wrap tamales?

Corn husks are the the outer sheath that surrounds each ear of corn. The dried husks are used as wrappers for tamales but they are used fresh as well for fresh corn tamales referred to as uchepos. The use of corn husks as a food wrapper dates back to the Aztecs.

What side of the husk do you use for tamales?

Filling and Cooking Tamales



In a large steamer, place tamales upright, with the folded side on the bottom. Cover with kitchen towel or husks and add water. Cover with steamer cover and steam 1 1/2 to 2 hours. Tamales are cooked when the dough is firm and spongy and does not stick to husk.

How long do you soak tamale husks?

Place the corn husks in a large stockpot or pan and cover completely with warm water. Soak for 30 minutes or so until softened.

How do you wrap a tamale without the husk?

If corn husks aren’t available where you are located, use parchment paper and foil as the wrapper instead.

1. Cut out parchment paper about 4 inches wide, add dough in the center and flatten.
2. Fold edges to the middle to cover dough over the filling.
3. Wrap in foil paper and place it into the steamer.

Do tamale corn husks go bad?

Question: Is there an expiration date on these husks? Answer: Yes, Husks usually don’t expire because they are dried and can last years, but we use preservatives to keep them fresh but if they become very dry all you need to do is soak them in water if they intend to use it with food.

Can you reuse soaked corn husks?

If you soak them but did not use them, shake any excess of water, pat them dry again and let them finish off drying on the counter before packing them away. As a rule of thumb, husks are not reusable.

Do you have to wash corn husks for tamales?

You want the husk to be soft and pliable, ready to wrap your tamales. When you are ready to assemble your tamales, remove corn husks as needed leaving the remaining to soak.

Can you use wax paper to wrap tamales?

Casings: Unless you‘re eating tamales smothered in chili and cheese or the fabled deep-fried tamale, it’s likely your tamales will come tied neatly in bundles of three and wrapped in the traditional corn shuck. Other wrapping options include parchment paper, rice paper or wax paper.

Why are my tamales sticking to the husk?

If your masa seems to be sticking and breaking to your husk or banana leaf, that’s a sign that they need more time to be steamed. If you have kept them in the steamer for long enough, and the masa is still sloppy, you may have used too much lard or oil in the masa recipe.

Can you steam tamales in plastic wrap?

Add 2 cups of water to the bottom of stockpot, and place tamales in steamer. Place steamer in stockpot, cover and steam over medium heat for 20 minutes or so. Unwrap tamales from plastic wrap, and wrap in a damp paper towel. Place 3 tamales on a plate and microwave for 2 minutes, or until warmed through.

Why is my tamale masa dry?

If your masa isn’t adequately hydrated, the tamales will come out sandy and dry; if you haven’t beaten the dough enough, they’ll be too dense. The most important thing to remember is that tamal masa must be very moist and light.

What happens if Masa doesn’t float?

When you think it’s ready, put a dollop of masa in a glass of room temperature water. If it floats, it’s ready. If it doesn’t float, it’s not ready.