My corn husks for my tamales look like this. They have dark brown marks on them. And after a long soak the water was yellow. Is that normal? If not what are some good alternatives to cook my tamales in? I live on the east coast and had to order these so I can’t just go out and buy new ones
by Vortex_Flowers
16 Comments
The husks look good, just need a wider leaf for tamales.
You can use them.
Yeah, they look cool. Feel free to use them for your tamales!
Yeah, they look cool. Feel free to use them for your tamales!
Huck yeah!
Los pedazos más pequeños te sirven para amarrar los tamales
They look great, you people worry so much
They perfect.
Look for an “ethnic” market. I’m in Virginia and have a local market that sells Mexican/South American foods, Asian foods, and Filipino foods.
My high ass thought this shit was alot of doobies in the sink…
Looks good but small.
Alternatives? Banana leaf, NOT PEELS
The thin sheets can be used in tandem to make a wider leaf. The skinniest can be used as ties to wrap or mark certain tamales. Do Not eat the husk it’s only the wrapper.
They are perfectly fine! That’s what they usually look like. Why are they in the sink tho? Nasty
These are fine just overlap them.
And, in case you didn’t already know: you don’t eat the husks.
Are there not corn farms or Hispanic grocery stores on the east coast?
What do you mean you live on the east coast and can’t just go buy new ones. As far as I know there are Mexican grocery stores all over the US. So unless you live far away from a metropolitan area Mexican ingredients should be readily available