Dried corn Husk for making tamales. Great quality of Corn Husk for tamales from Mexico. Yes, this product is imported from Mexico which means great quality and price.

CORN HUSKS TO WRAP TAMALES

This is a basic, easy recipe for Tamales. There are so many variations on these you would be amazed. 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! You can make these ahead of time-even a few days ahead of time. They refrigerate well. Be sure to begin steaming them about an hour before youandamp;#39;re ready to sit down and eat. This delicious recipe will delight your friends and family. Be sure to serve with some salsa fresca on the side for those who love to spice things up a little! Serves eight.

Hojas de Maiz para Tamales

Hojas de maiz secas para hacer tamales. Hojas para tamales.

COMO PREPARAR TAMALES CON HOJAS DE MAIZ

Las hojas de maíz se deben remojar con anticipación, unas dos o tres horas; deben quedar suaves y flexibles.Se unta la masa que se ha preparado en la hoja, el tamal puede ser de cualquier tamaño, aunque se recomienda que sea del tamaño de una cuchara de cocinar, con la misma cuchara se le hace en el centro un espacio para poner el relleno. Una vez puesto el relleno, se cierran las hojas, procurando que el relleno quede en el centro de la masa, primero se cierra a lo ancho de la hoja y posteriormente longitudinalmente, quedando un paquete como de 10 cm de altura, 5 de ancho y dos o tres de espesor. Ya que se tienen todos los tamales hechos se ponen el la olla exprés o en una vaporera. En la olla exprés se tardan 10 minutos aproximadamente y en la vaporera de 25 a 35 minutos. Se comen calientes (sin la hoja) y se puede acompañar con atole, chocolate caliente o champurrado (mas espeso).

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Corn Husk for Tamales - Corn Husk. Make steamed dumplings of spicy filling wrapped in corn dough and encased by a corn husk take time and loving care to make from scratch. But take a bite of a fresh homemade tamale, and you'll understand why people still go to all the trouble.

The Three Parts of a Tamale

There are three important components to a tamale: the corn hush, the dough and the filling.

* It's most common to wrap tamales in dried corn husks which have been soaked in water to make them pliable. Occasionally, people will use fresh corn husks or, in some regions, even banana leaves to wrap their tamales.

* Traditional tamale dough is a simple mixture of masa, lard and salt. Masa is dried corn that has been cooked in limewater (the mineral, not the fruit!), soaked overnight, and then ground up while still wet. Sold in this form, it's called fresh masa, and it makes the lightest, fluffiest tamales. If fresh masa isn't available in your area, you should be able to find masa harina, flour made from dried-out masa, at TheLatinProducts.com. Masa harina just needs to have extra liquid added to it, and will still make very good tamales.

* Finally, there is the tamale filling. The most well-known tamale recipes have a filling of braised pork or beef in a complex sauce of spices and dried and fresh chiles. However, it's not uncommon to see tamales stuffed with chicken, roasted vegetables, cheese, beans, seafood, or even sweet ones filled with fruit and nuts. _______________________________________________________

Building a Better Tamale

For light and fluffy tamale dough, whip the lard and salt with electric beaters for a few minutes before adding the masa. Once you add the masa, continue to whip, adding water or meat broth until the mixture is the consistency of soft cookie dough. Test it by dropping a small ball of dough into a glass of water. If the dough sinks, it needs more liquid whipped into it; if it floats, it's ready to use. If you prefer not to cook with lard, substitute an equal amount of vegetable shortening, although the dough will not have the same fullness of flavor.

To assemble:

* Spread a softened corn husk with an even layer of dough.

* Spoon a small amount of filling down the middle--too much, and the tamale will be hard to roll.

* Carefully roll up the husk so that the masa completely surrounds the filling and the parcel stays intact. Use a strip of husk to tie the package closed.

* Layer the tamales in a steamer basket a colander set over simmering water, covered with a kitchen towel and the pot lid, will work.