The Basics: Corn Husks

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Cooking Essentials

The Technique

Corn Husks

Corn husks are a vital recipe element necessary when making authentic tamales. Tamales are a wonderful main dish entree consisting of masa, a filling of your choice & a sauce or gravy to accompany them. The cooking method utilizes a steaming procedure in order to ready the irresistible gems for mealtime & if they are made well, they will become one of your very favorite foods to eat. Tamales should have a tender bite from the perfectly textured & cooked dough to the well-seasoned filling, generally made with either chicken or pork. However, one of the key components in making them is the need for corn husks. Corn husks provide a natural element for the soft dough to form. Once they are soaked & become pliable, the masa & the filling may be easily rolled & readied for the cooking procedure. Dried corn husks may be found from most any market but you can use the fresh outer leaves from the corn to make them, too. To really utilize this produce staple, save the husks for tamales & make Mexican Street Corn for a wonderful accompaniment. Learn how to prepare them for use to make a batch of delicious tamales

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 How To Prepare Corn Husks For Tamales

A stock pot with a steamer insert will be necessary in order to prepare a batch of homemade tamales. The corn husks will need to be soaked so they are pliable for the filling & rolling procedure so the equipment may also be used for this particular task as well.

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Remove the steamer insert from a 6 to 8-quart stock pot & place the corn husks inside. Fill the pot with water to reach 3/4 of the way up the sides. Place the steamer insert over the corn husks to weight them down into the water. Let stand 1 hour. Drain the corn husks in a colander. Use according to specific recipe applications. 

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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