When making tamales, you can't simply whip out a dry corn husk and hope for the best as you wrap your masa. You need to soak ...

Fresh pureed corn is wrapped in its husks and steamed until firm. The resulting sweet corn tamales are delicious served with salsa verde. This is collaborative content from Food & Wine's team of ...

Green corn tamales, made from fresh corn and steamed in the fresh husks are airy rather than dense and, even filled with cheese, butter and green chiles, just packed with corn flavaor from the ...

Corn husks: Dried corn husks are used to wrap the tamales. For the filling: Chicken : I used boiled chicken thighs with ...

On the kitchen table of Osmar Garcia's home in Conway sits a bowl of pork tamales still in their corn husks. "I hope you like them," says Osmar's mom, Tina, of Morrilton. I peel away the corn husk ...

8 ounces dried corn husks, or as needed 1 pound russet potatoes, cut into ¼- by 2-inch sticks, cooked in salted water until just tender 1 pound carrots, cut into ¼- by 2-inch sticks, cooked in ...

Soak the corn husks in a bowl of warm water until they soften. Spread the Cardenas masa out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center.

Note: This is adapted from “Mesa Mexicana” by Mary Sue Milliken and Susan Feniger, with Helene Siegel. Recipe can be doubled easily, if desired. 1. Remove the corn husks by cutting off both ...