hoja para tamales

Tamales are most commonly wrapped in dried corn husks. In some regions—especially in southern Mexico—banana leaves are used instead, while northern Mexico typically uses corn husks.

Soak the dried corn husks in warm or hot water until they become pliable. Before soaking, remove any silk strands and wash the husks thoroughly.

Soak dried corn husks in warm water until they are pliable. One instruction specifically advises covering them with warm water and letting them stand about two hours (or until soft).

Add epazote near the end of cooking because its flavor compounds do not hold up well to long heating.

Store dried corn husks in a cool, dry place. Commercially sold husks are commonly sun-, air-, or oven-dried.