Don't Cry Over Split Tamales - If You Prep The Husks Like This, You Won't Have To - Tasting Table

"To soak the husks, first fill your kitchen sink with warm water and submerge them, swishing them around to clean and remove any silk or debris. After this, let them soak for at least 45 minutes to two hours, but there is no harm in soaking them longer, even overnight. The idea is to rehydrate the husks sufficeintly so they fold easily without tearing, keeping the masa from escaping and making a mess out of your steamer."

"Dry corn husks are the preferred wrapping for tamales in Central and northern Mexico, and the Southern United States, where Mexican families prepare them for Christmas with a tamalada - a gathering that is as much a food assembly line as it is a lively gossiping party. These husks are usually available in grocery stores and Latin American markets, but you can always try drying your own fresh corn husks at home as an alternative."

"You can also opt for other wrapping material such as banana leaves, which are the norm in Mexico's southern states - as is the case with the famous tamales de mole of Oaxaca and Chiapas - and Central America. These yield a smoother finished product with a shiny masa, while the ones wrapped in corn husks tend to be fluffier and spongier."

Tamales are iconic Mexican foods with ancient origins, daily sold in Mexico but often made at home only for special occasions and frequently prepared in the U.S. at holidays. Key preparation step is soaking dry corn husks in warm water for 45 minutes to two hours or longer to rehydrate them so they fold without tearing and keep masa contained. Soak by submerging husks in a sink or large stock pot, swishing to remove debris and ensuring husks have room to expand. Dry corn husks are preferred in Central and northern Mexico and parts of the U.S., while banana leaves are used in southern regions, producing smoother, shinier masa and different texture.

Read at Tasting Table