Description
- Mostly for wrapping tamales, though occasionally for wrapping and gentle flavoring for meat or fish during cooking.
- Large, mostly unbroken, unblemished corn husks, enough for over a hundred medium tamales.
- Grill fish using soaked husks to wrap fish, like en papillote, and throw the whole thing on the grill. The husk helps keep the fish from drying out; the end result is a smoky, tender fillet.
- STORING: Cool, dark, dry place, preferably in a sealed container, for up to a year.
Cooking Directions: Place the husks in water for two hours or overnight to soften them. Make tamales by spreading the corn dough over the husks and then spoon in center a savory chicken or meat filling. Wrap them and steam them. After cooking, unwrap and serve with your favorite sauce. Create harvest-style crafts. Great for school projects. A corn husk doll is a Native American toy, Brittle dried cornhusks become soft if soaked in water, and produce finished dolls