Tamales are a delicious Latin American dish made with masa (corn dough) that is wrapped and steamed inside a tamale husk or banana leaf. The tamale husk or banana leaf is an important part of the cooking process as it allows the tamale to steam and cook properly. One of the keys to making great tamales is ensuring the husks are properly prepared before assembling and cooking the tamales.
Soaking Tamale Husks
An essential step in preparing tamale husks is soaking them in water before use. This allows the husks to become pliable and soft so they can wrap around the tamale filling without ripping or tearing. The big question is whether you should soak tamale husks in warm water or cold water.
The main options for soaking tamale husks are:
- Warm water
- Hot water
- Cold water
So which temperature water is best? Let’s take a look at the benefits and drawbacks of each.
Warm Water
Many cooks recommend soaking tamale husks in warm water, around 100-110°F. The benefits of using warm water include:
- The husks become pliable and soften quickly in the warm water.
- Allows any dirt or debris on the husks to loosen and rinse off easily.
- Warm water opens up the husk fibers faster than cold water.
- Less chance of husks breaking compared to hot water.
The main drawback of using warm water is it must be very closely monitored. If the water cools off too much, it will take longer for the husks to soften. And if the water gets too hot, it can begin cooking the husks and make them brittle.
Hot Water
Some tamale makers advocate soaking husks in very hot, almost boiling water. The benefits are:
- The husks soften almost instantly when soaked in hot water.
- Allows you to soak bundles of husks quickly.
- Helps remove any residual corn silk or particles from the husks.
However, there are some significant downsides to using hot water for soaking:
- Can easily overcook the husks, making them brittle and prone to tearing.
- Requires close monitoring of the water temp; bringing it back up if it cools.
- Can lead to uneven soaking if some husks are submerged longer.
- Increases risk of cooks burning themselves with the hot water.
Cold Water
Soaking tamale husks in cold water is the most low-maintenance approach. Benefits include:
- No need to monitor water temperature.
- No risk of overcooking the husks.
- Husks can soak for longer periods unattended.
The drawbacks are:
- Takes much longer for the husks to become pliable, often several hours.
- May need to weigh down husks to keep them fully submerged.
- Not as effective at loosening debris and silks from husks.
Comparing Warm vs. Cold Water for Tamale Husks
To summarize the key differences:
| Water Temperature | Benefits | Drawbacks |
|---|---|---|
| Warm Water |
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| Hot Water |
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| Cold Water |
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Recommendation for Soaking Tamale Husks
After comparing the pros and cons, warm water seems to be the best way to soak tamale husks for most home cooks. The ideal temperature range is 100°F to 110°F.
Warm water allows the husks to soften relatively quickly within 30-60 minutes, significantly faster than cold water. It also helps loosen any debris without the risks that come with using hot water. As long as you periodically check and maintain the warm temperature, the husks will soak evenly without overcooking.
Cold water is fine if you’re willing to allow several hours for the husks to soak. But for most tamale makers doing smaller batches at home, warm water strikes the right balance of speed and safety.
Here are some tips when soaking tamale husks in warm water:
- Use a thermometer to monitor the temperature and keep it between 100°-110°F.
- Replace the water as needed if it cools off significantly.
- Soak husks anywhere from 30 minutes to 1 hour until pliable.
- Agitate and stir the husks occasionally for even soaking.
- Drain and gently squeeze out excess water before assembling tamales.
Other Tips for Preparing Tamale Husks
Aside from soaking, here are some other useful tips for working with tamale husks:
Buying Quality Husks
– Look for unbroken husks that are uniform in color without black spots or mold.
– Avoid husks with lots of residual corn silk or debris attached.
– Buy husks from a trusted Latin market or reputable online supplier.
Cleaning Husks
– Gently wipe with a damp cloth to remove any dirt or debris before soaking.
– Rinse thoroughly after soaking to remove any residual corn silks.
– Pat dry with clean towels before filling the tamales.
Storing Husks
– Keep unused tamale husks wrapped in damp paper towels in a sealed plastic bag in the refrigerator for up to 2 weeks.
– To rehydrate refrigerated husks, run briefly under warm water before soaking as normal.
– For longer storage, freeze extra husks in air-tight freezer bags for several months.
Assembling Tamales
– Drain soaked husks well and pat dry before filling to prevent masa sticking.
– Lay husks out flat and place filling down center before folding over sides.
– Overlap edges slightly when rolling folded husk up around tamale.
– Tie each tamale closed with small strips of husk or kitchen string.
– Stand assembled tamales upright, folded side down, in steamer basket.
– Leave some room between tamales for steam circulation.
Conclusion
Achieving tamale success starts with properly preparing the husks by soaking them in water before filling and steaming. Though cold water will work, warm water around 100°-110°F is ideal for quickly softening dried corn husks so they become flexible enough to wrap the tamale masa. With quality husks and the right soaking method, you’ll be ready to make amazing tamales at home.