Tamales are a traditional Latin American dish made of masa or dough stuffed with filling, then wrapped and steamed in corn husks. The corn husks are an essential part of the tamale making process, as they provide the structure, shape and steam the tamales to perfection. But what exactly should you do with the corn husks to prepare them for tamales? Here is a comprehensive guide on prepping, soaking, drying and storing corn husks for delicious homemade tamales.
What are corn husks?
Corn husks are the outer leaves that cover an ear of corn. They are made of cellulose fibers and are quite stiff and papery in texture. When dried, the husks become pliable and can be used to wrap tamales before steaming. The husks allow the tamales to cook evenly on all sides and impart a subtle sweet corn flavor to the masa dough. They also help absorb any excess moisture from the filling.
Fresh corn husks are bright green in color but dried husks used for tamales range from pale yellow to brown. The dried outer husks are preferred as they are easy to handle and wrap around the tamales without tearing. The innermost husks are more tender and often discarded.
Where to find corn husks?
You can source corn husks from the following places:
- Farmers markets – Corn husks are seasonally available when corn is in season during summer and fall.
- Specialty Latin American grocery stores – Many ethnic stores stock dried corn husks year-round.
- Online stores – Various online retailers sell corn husks for tamales and they can be purchased in bulk.
- From fresh corn – Husk the corn yourself and dry the husks at home.
When buying corn husks, look for husks that are dry, unbroken and flexible. Avoid husks that are brittle or have holes as they may tear during wrapping. The large outer husks around 8-10 inches long are ideal for tamales.
How to prepare corn husks for tamales
Before using corn husks to make tamales, they need to be cleaned and prepped. Here are the steps:
1. Remove any remaining corn silk
Freshly harvested corn husks will have some clinging corn silk. Remove all the fine strands with your fingers or brush the husks gently with a towel. Discard any super tender inner husks.
2. Wash the husks
Wash the husks thoroughly under running water to remove any dirt, debris or dust. You can also soak them briefly in a sink full of water and swish gently to loosen any particles. Drain excess water and pat dry with a towel.
3. Sort the husks
Separate the small, torn or thin husks from the large, unbroken ones. The small husks can be overlapped and used for folding tamale ends or edges. Keep only the intact large and medium husks for wrapping the tamale dough.
4. Soak the husks
To make the dry husks pliable and easy to fold without cracking, they need to be soaked or reconstituted. Fill a large bowl or tub with hot water and immerse the husks for about 30 minutes until softened. For quicker rehydration, some cooks add 1-2 tablespoons of baking soda to the water. The alkaline solution helps soften the husks faster.
Do not soak the husks for more than an hour as they can become too saturated and lose their structural integrity. Long soaking can also lead to husks tearing during wrapping.
Drain excess water from the soaked husks and gently squeeze out moisture before using for tamales. The husks should be damp and flexible enough for folding but not dripping wet.
5. Dry the soaked husks
If you are not using the husks immediately, open up the soaked bundles and spread out the husks in a single layer to air dry. Let them dry for 2-3 hours until slightly stiff but still pliable enough for folding. If the ambient humidity is high, use a fan to speed up drying time.
Well dried husks are easier to handle when assembling tamales. Damp husks are also prone to mold growth if stored for extended periods.
How to store prepared corn husks
Here are some tips on storing corn husks after preparing them for tamale making:
- Once soaked, dried and ready to use, keep the sorted husks covered in plastic wrap or ziplock bags in the refrigerator. They will stay usable for up to 2 weeks when refrigerated.
- For longer storage, place the husks in freezer bags or airtight containers and freeze for 4-6 months. Thaw in the refrigerator before using.
- If drying the husks completely for storage, spread them out individually on a baking sheet without overlapping. Bake at the lowest oven temperature or use a food dehydrator until crisp. Store the dried husks in ziplock bags.
- Add a few drops of vegetable oil or lemon juice to the soaking water to help prevent dried husks from turning moldy in storage.
- Always drain excess moisture and dry the husks properly before storage to prevent bacterial growth.
Tips for working with corn husks
Here are some useful tips to handle corn husks when making tamales:
- If the husks crack or split while soaking, overlap two partial husks and tie with kitchen string to create one large piece for wrapping.
- Do not aggressively squeeze or wring the soaked husks as they can tear. Handle them gently while draining excess water.
- If the husks are drying out as you prepare the tamales, spray or brush them lightly with water to rehydrate.
- When laying the tamale dough on the husk, leave a border of at least an inch on all sides so the edges can fold over neatly.
- Fold up the narrow pointed end of the husk to close the tamale before folding over the other sides.
- If needed, use small torn husk pieces to patch up holes or tears in the large husks intended for wrapping.
- Overlap two husks if a single husk is not wide enough to wrap around the filled dough.
What to do if corn husks are unavailable?
While corn husks are the preferred traditional wrapping material for tamales, there are several substitutes you can use if corn husks are difficult to find or unavailable:
- Parchment paper – Cut parchment sheets into 6 by 8 inch rectangles. Place filled dough in center and fold up sides.
- Aluminum foil – Tear off 8 by 10 inch foil sheets. Wrap masa dough like a package before steaming.
- Banana leaves – Used for tamales in many parts of Asia and Central America. Soften leaves by passing through flame.
- Plantain leaves – Sturdier substitute for corn husks in Caribbean style tamales.
- Cabbage or lettuce leaves – Remove thick center spine and blanch large leaves for easy wrapping.
- Husks from other grains – Try barley, wheat, rice or coconut husks for a unique taste.
No matter the wrapping material used, it should completely enclose the tamale dough and withstand the steaming process without tearing apart.
Conclusion
Preparing the corn husks is a key initial step to ensure tamale making success. With properly cleaned, soaked, dried and stored husks, you can look forward to rolling and wrapping beautiful tamales that steam perfectly every time. Paying close attention to the condition and handling of the corn husks makes all the difference in creating great homemade tamales with an authentic texture and flavor.