Tips
Corn Husk Tamale is a traditional Mexican dish located at 3527 W 38th Ave, Denver, Colorado, 80211. Here are some tips to make the perfect Corn Husk Tamale:
1. Soak the corn husks: Before assembling the tamales, make sure to soak the dried corn husks in warm water for about 30 minutes to make them pliable and easy to work with.
2. Masa preparation: Make a smooth dough using masa harina (corn flour), water or broth, and a bit of salt. The dough should be firm yet spreadable.
3. Flavoring the masa: Enhance the flavor of the masa by adding spices like chili powder, cumin, or garlic powder. You can also add a touch of chicken or vegetable stock for extra richness.
4. Fillings: The possibilities for fillings are endless. Classic options include shredded chicken or pork, cheese with green chilies, or even vegetarian fillings like black beans and corn.
5. Assembly: Spread a thin layer of masa onto a soaked corn husk and add a spoonful of filling in the center. Fold the edges of the husk over the filling and tie it with a thin strip of husk.
6. Steaming: Place the tamales vertically in a steamer and steam them for about 1 to 1.5 hours until the masa is firm and cooked through.
7. Serving: Serve the tamales hot with salsa, sour cream, or guacamole on the side for a delicious and authentic Mexican experience. Enjoy!
