The Maya were ingenious about using all the bounty that nature had to give them. While its common knowledge that every part of an animal was put to use, so it was with every part of a plant. The flesh of the corn was eaten, the cobs dried and used for building fires, and the papery husks were used to wrap foods that would be smoked, steamed or boiled.
Tamales are the most common dish that uses corn husks. The husks are soaked in water until pliable, then the excess water drained out before being used to wrap food. The filling is often masa (a corn-based dough) along with meat, various vegetables, fruits, chiles, and a bit of sauce. Tamales are both an everyday food and a traditional food in many holidays throughout the United States, Central America, South America, Cuba, and the Caribbean.
|Ingredients||Dried corn husks, sulfur dioxide.|
|Recommended Applications||Used for tamales, wrap pork or chicken up in these corn husks or add as a garnish to an enchilada dish.|
|Basic Preparation||Prior to use, soak husks in hot water for approximately 30 minutes. After which, remove from the water and pat dry.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Latin American, Mexican, Spanish, Tex-Mex|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||0|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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