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> I received this question the other day: > > "Why do they wrap tamales in corn husks? I do not see the reason for it." > > > Here is the reason: > > Tamales are made with a cornmeal dough that has to be enclosed completely > in something, then steamed. (if not wrapped, the tamales could fall apart > and become cornmeal soup!) Some people nowadays use aluminum foil or > parchment to enclose the cornmeal dough and filling. > > > > Corn husks are traditional, because they do the job of holding the dough > and filling -- being porous and holding up to the steaming -- and also they > don't add any bad taste to the finished dish. Also, they are free, since > they come with the corn. They also become a "wrapper" of sorts. > > > > I hope that explains the corn husk phenomenon adequately. :) > (By: Chef Deb)
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