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 ...

Abuelita from "Coco" btw. The post Nothing Is Better Than Abuelita’s Tamales first appeared on Spoon University.

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.

NOTES: For tamales, the longer and wider the corn husk, the better. Larger husks can found at Latin Markets. Look for generic husks rather than branded ones, if possible.

8) To assemble the tamales, place a rehydrated corn husk in front of you, pointed end faces you. 9) Place a good portion of prepared Masa in the upper center of the wide end of the corn husk.

This particular recipe, adapted from what my mother and I remember of my tatarabuela’s (great-grandmother) tamales, is rather specifically for tamales as they are commonly made in Nogales ...

Taste for seasoning. Wring out the corn husks, pat dry. ... Place the tamales upright in the basket and cover for about 90 minutes on high heat. Allow to rest before serving.

-These are corn husk tamales made from Zacualpan, Nayarit, Mexico, the hometown of Maria Luisa Esparza, the woman behind Rosy’s. Choices are chicken in red sauce with sliced vegetables or chicken in ...

The dish itself is simple: a corn dough, with a filling, that is wrapped in corn husks or banana leaves and then steamed. They can be sweet, savory, or spicy. They are inexpensive.