dried corn husks

Cooking Tips

• •Soak husks in very warm water for at least 30-60 minutes, or until they become soft and pliable. Weigh them down with a plate to keep them fully submerged.
• •After soaking, pat the husks dry with a clean towel before spreading filling to prevent it from becoming watery.
• •If a husk is too small, overlap two husks to create a larger surface for your filling.
• •Tear thin strips from the sides of a soaked husk to use as natural ties for securing tamales or other food parcels.