Tampico Corn Husks, 8 oz (To Wrap the Tamale Dough for Steam Cooking) After cooked Remove the Husk before serving. See the Recipe and Instructions to Make Tamales on the Back of the Bag.

Tampico Corn Husk 8oz. Net Wt. the Shell Shape or "Enconchada" for Spanish, saves preparation time. The Corn Husk is NOT eatable itself, Tampico Corn Husk is used to place on top of it a layer of prepared dough, followed by a layer of fully cooked chicken or beef meat, or slices of green pepper with cheese and wrapped as a pouch. Then placed inside of a large steamer pot and cook until dough is fully cooked and Tamale is ready to eat. Husk sheets must be removed before eating the cooked Tamale. Storage in cool condition remains good to be used for up to three years.

Stemmer usually holds 75 to 100 tamales. The corn husks are discarded at serving time and disposed off. Tamales are a Mesoamerican specialty and their preparation to make is somewhat labor-intensive because it requires for every husk sheet to be opened one by one by hand. However, that part is no longer needed when the corn husk is already opened in shape of a Shell (Enconchada in Spanish). Most people prefer the shell type of corn husk because of the effortless process instead of open each husk by hand. Pick usage period for corn husk is highest during Christmas Season, starting on Thanksgiving Day thru December 31st. A good quality corn husk must be clean, free of black stains (mold), and very low content of humidity. Tampico Spice Corn Husk (Shell Shaped) is available in individual packs of 8 oz. at Hispanic Section of Supermarkets and here On-Line.