Softening cornhusks can take up to 30 minutes until soft; thin, pliable husks require less soaking time than tough, brittle ones.
In Mexico, tamales (tuh-MAH-lees) are a staple at weddings and festivals, as well as everyday meals. Tamales are usually served in the husks without any sauce.
Diners ceremoniously unwrap the warm tamales and cut into the masa-covered filling with a fork. You can serve them as a main dish or make mini tamales to serve as appetizers.
The way tamales are made varies by region and by cook. However you stuff them, there’s no question that tamales are hot. Check out 18 tempting tamale recipes featuring a variety of well-seasoned fillings both meaty and meat-free at Brit.co.