zi know that traditional tamales are made in corn husks. But first, yoou have to find them. Then, they need to be soaked to make them pliable.Then You need to learn the art of spreading the dough, then filling, then roling them correctly (which isn't all that hard). It can be a challenge to fet all the pieces together.
My Dad used to purchase the store-bought tamales that came in a jar, r in a can. Both had tamales rolled in parchment paper. I gave that a try one time, as I wanted home-made tamales and didn't have any dried corn husks on hand. I simply cut the parchment paper to size, then made my tamales in the paper. I steamed them as per regular cooking methods, and then placed the cook tamales into my sauce. They came out really good. I found the parchment paper easier to work with than the corn husks.
Oh, and do a bit of research. Every nation in South America has their own version of tamale fillings. And remember, the tamale is all about that coating that the filling is rolled in. The filling is there to add interesting flavors. I've even had desert tamales made by a Spanish women that I, and my partner used to visit to help out. I believe the filling was brown sugar, cinnamon, and maybe white chocolate. We'd clean her bird cage, and she insisted on feeding us flan, or tamales, or churns. She was an excellent cook who hailed from Spain, originally. She was a widow, and we visited her, and several other families through our church program, to assist, and help out in any way we could. San Diego was a place where you could get the best Hispanic foods.
Seeeeeeya; Chief Longwind of the North
Guess I'll just have to go with the one that says for tamale, on a day the wife is out and about, and if it doesn't work get rid of the mess before the she gets home!
