Corn Husks are used primarily for making tamales. These are the papery like dried husks of the corn stalk that are used to wrap foods that will be steam cooked. Husks must be soaked in hot water for 30 minutes and dried prior to wrapping food.
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While they are traditionally wrapped in corn husks, you can also wrap them in banana leaves. They can be made with most any kind of meat or vegetarian fillin. You can even make fruit tamales for dessert!
At least 30 minutes before assembling your tamales, soak the dried corn husks. Fill a large pot, or your sink, with hot water and place the dried corn husks in the hot water to soak (a dinner plate may have to be used to hold corn husks under water).
How to Dry Corn Husks for Tamales. To make traditional tamales, you need to wrap the savory filling in packages made of dried corn husks. Instead of .
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