Hello, iam Phillip Dahlberg, I hope your day is great!
Hey there! So, you’re looking to make some tamales? Well, you’ll need to soak the husks first. It’s not a difficult process, but it’s an important one. Without soaking the husks, your tamales won’t turn out right. Yup - it’s essential! So don’t skip this step - just grab some husks and get ’em soaking!
How Long Do Corn Husks Need To Soak For Tamales? [Solved]
So, while I’m getting the masa ready, I pop the corn husks in some warm water for 10 minutes. That way they’re nice and pliable when it’s time to wrap ’em up - no tears or breaks! It makes forming the tamales a breeze.
Soaking the Husks: Soaking the husks in warm water for at least 30 minutes before using them to wrap tamales will help make them more pliable and easier to work with.
Preparing the Filling: The filling for tamales can be made ahead of time and stored in the refrigerator until ready to use. This will save time when it comes to wrapping the tamales.
Rolling Out the Dough: Once the husks have been soaked, roll out a small amount of dough onto each husk, making sure that it is spread evenly across its surface.
Adding Filling: Place a spoonful of filling onto each piece of dough-covered husk, then fold up both sides and roll into a cylinder shape, securing with kitchen twine if necessary.
Steaming Tamales: Place prepared tamales into a steamer basket or pot filled with water and steam for approximately 45 minutes or until cooked through completely (test by inserting a toothpick into one).
Enjoying Tamales: Once cooked through, remove from heat and enjoy your homemade tamales!
You gotta soak those tamale husks before you use ’em! Otherwise, they won’t be pliable enough to wrap around the filling. Trust me, it’s worth the extra effort.
