Soaking corn husks overnight is a common practice when making tamales. The corn husks act as the wrapper that encloses the masa dough and filling. Proper soaking allows the husks to become pliable and easy to work with when assembling the tamales. Here is a detailed look at soaking corn husks overnight and why it is an important step for making tamales.
Why Soak Corn Husks for Tamales?
Corn husks need to be soaked and softened before they can be used to wrap tamales. Here are some of the main reasons for soaking corn husks overnight for tamales:
- Allows husks to become pliable – Dry corn husks are stiff and can crack or split when working with them. Soaking softens the husks and makes them flexible so they can be shaped around the tamale filling without tearing.
- Prevents husks from ripping – If the husks are not softened enough, they may rip while folding and wrapping the masa dough. Soaking decreases the chance of ripping.
- Enables husks to hold together – The softened husks are better able to adhere to themselves when wrapped around the tamale filling. Properly soaked husks will stay closed while cooking.
- Improves flavor – Soaking allows the husks to absorb some of the flavors from the masa and filling while cooking. It enhances the overall flavor.
- Prevents tamales from drying out – The hydrated husks help keep moisture in the tamales as they cook so they do not dry out.
So in summary, soft pliable husks are easier to work with, hold together better, reduce ripping, seal in moisture, and absorb flavor. Taking the time to soak the husks correctly results in better quality tamales.
How Long to Soak Corn Husks
The optimum time to soak corn husks is overnight, or for at least 8 hours. Here is an overview of soaking times:
- 30 minutes – will soften the husks a little but they still may be quite stiff and prone to tearing
- 1-2 hours – produces moderately softened husks
- 4 hours – significantly softened but still not fully pliable
- 8-12 hours – optimally soaked and pliable husks that are easy to wrap around fillings
- 24 hours (overnight) – the recommended time for soaking, allows husks to fully absorb water and become very soft and flexible
So for the best results, plan to soak the husks for 8-12 hours or overnight. The husks will plump up as they become saturated with water. Avoid soaking for much longer than 24 hours, as the husks can become overly soft and slimy. After soaking, gently shake off excess water before using.
How to Soak Corn Husks
Soaking corn husks is very simple, but here are some tips for the best results:
- Clean husks first – Rinse under cool water to remove any debris or dust. Discard any bad pieces.
- Submerge in water – Place the husks in a large bowl or container. Cover with water. The husks should be weighed down to remain submerged.
- Optional flavoring – For extra flavor, use chicken or vegetable broth instead of plain water. You can also add a splash of vinegar or lime juice to impart flavor.
- Cover and refrigerate – Keep the husks submerged with a plate or towel. Refrigerate overnight.
- Drain before using – Remove the rehydrated flexible husks from the water and gently shake off excess moisture before assembling tamales.
Corn Husk Soaking Ratio
The amount of corn husks needed for soaking depends on the quantity of tamales being made. The general recommendation is:
- 2 husks per tamale
So for example, if making 25 tamales you will need approximately 50 cleaned and soaked corn husks. Having extra husks is recommended in case any tear or are unusable. Some may also use a single very large husk to wrap each tamale. For smaller tamales, you may need up to 3-4 husks per tamale to adequately cover and enclose the filling.
Substitutions for Corn Husks
If corn husks are unavailable, here are some possible substitutes:
- Parchment paper – cut into squares and soak briefly in water before wrapping tamales.
- Banana leaves – soak in water until pliable.
- Aluminum foil – can form into corn husk shapes.
- Plastic wrap – cut into squares.
However, corn husks remain the best traditional option for making tamales. The alternatives may be less flavorful, more prone to tearing, or not biodegradable.
Storing Soaked Corn Husks
To store soaked corn husks for later use:
- Shake off excess water.
- Transfer to a sealed bag or airtight container.
- Refrigerate for up to 5 days.
- Freeze for up to 3 months (thaw before using).
Proper storage keeps the hydrated husks from drying out. The softened husks must be kept refrigerated and used within a few days for the best quality.
Troubleshooting Soaked Husks
If you encounter any issues with soaked corn husks, try the following fixes:
| Problem | Solution |
|---|---|
| Husks are still stiff and prone to cracking after soaking | Soak for a longer time to allow husks to fully hydrate. Ensure they are weighted down in the water. |
| Husks tear easily when wrapping | Soak husks longer. Use 2-3 husks per tamale for reinforcement. Handle gently when wrapping. |
| Excess water in husks making them slimy | Do not soak for more than 24 hours. Drain and gently shake out excess moisture after soaking. |
| Husks dried out after storage | Seal storage bag/container better to lock in moisture. Use within 5 days of soaking. |
| Mold growing on stored husks | Ensure husks are drained well before storage. Discard any moldy pieces. Use within recommended timeframe. |
Conclusion
Soaking corn husks overnight, or for at least 8-12 hours, is highly recommended when preparing tamales. Thoroughly soaking the husks ensures they become soft, pliable, and easy to wrap around the masa dough to form the tamales. Proper hydration prevents ripping or cracking. Remember to soak with enough water to sufficiently cover all the husks and keep them weighted down. Drain off excess moisture before assembling the tamales. With adequately softened corn husks, you can look forward to folding beautiful tamales that will hold together during cooking for a delicious homemade treat.