How to Prepare Corn Husks for Tamales Step by Step
If you are a visual learner, check out the video at the end of this post.
Equipment
- A large pot (your tamalera pot works perfectly here).
- A heavy pot or a molcajete for weight.
- Clean and absorbent kitchen towels.
- Lots of love and a little patience.
Materials
- A package of fried corn husks. Learn how to prepare banana leaves for tamales, if you prefer using those.
- Hot water.
Instructions
Get to Know your Husks
- Remove the husks from the package carefully, without pulling them apart. Touch them to feel how stiff they are.
- The husks tell you what they need. If they're very hard, they'll need more soaking time; if they already feel somewhat flexible, they'll be ready with less time.
Separate and Check Each One
- While separating them, take the opportunity to:- Remove any corn silk stuck to them-Seet aside any that are too torn or stained- Count how many you need (don't soak the whole package if you're not using them all). Just remember to soak a little bit extra that you need, just in case.
The Hot Water Bath
- Place the husks in a large container and cover them with the hottest water possible. Hot water is the secreat to softening them quickly and evenly.
- Since the husks float (they're stubborn, as my son says), place something heavy on top. I use a heavy pot filled with water, you can also use a molcajete).
The Perfect Soaking Time
- There's no rush here:-Minimum 30 minutes for normal husks-Up to 1 hour if they're very dried out.-Just 20 minutes if you bought them fresh and flexible.
How do you Know Corn Husks are Ready?
- When you take a husk and gely fold it. If it bends without breaking and feels like thick fabric, it's ready!
Drain and Dry with Love
- Remove the husks from the water and gently squeeze them. Place them in a colander to continue draining.
- If you have time, leave them there for a bit. If you're ready to start making tamales, dry them one by one with kitchen towels.
- This step is important, overly wet husks make the masa slide and won't stick properly.
6. Organize by Size
- While drying them, separate into three piles: Large for main tamales, medium for patching if any tear, or for making smaller tamales, small, save these for making strips to tie the tamales.
Notes
Important: If you see husks with black, green, orange, or red spots (mold), it's better to throw them out. It's not worth the risk.
Don't throw away any husks, they all have their use in Mexican cooking and also you can use some to cover the steamer or tamalera.