Product Description
PURPOSE
WHAT IS IT?
The Maya were ingenious about using all the bounty that nature had to give them. While its common knowledge that every part of an animal was put to use, so it was with every part of a plant. The flesh of the corn was eaten first, the cobs dried and used for building fires, and the papery husks were used to wrap foods that would be smoked, steamed or boiled.
EXPERIENCE
Corn husks are not actually consumed, hence you won’t derive too much flavor from the wrappings, although the fillings will develop a soft, rustic flavor.
TRADITIONAL USES
- Wrap foods
- Smoke seasonings
- Steam Fish and light meats
- Tamales
IMPROVISATIONAL ‘RIFFS’
- Soak and use as wrappers for tamales or steamed fish
- Char lightly and steep in cream for smoky-sweet custards
- Burn slightly and infuse into stock for roasted corn aroma
THE BACKSTORY
Tamales are the most common and traditional dish that uses corn husks. The husks are soaked in water until pliable, then the excess water drained out before being used to wrap food. The filling is often masa (a corn-based dough) along with meat, various vegetables, chiles, and sauces.
AKA
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