Badia Corn Husks (Hoja de Tamal), 6 oz

Dried corn husks — hojas de tamal — are the wrappers that define Mexican tamales. Pliable after a soak, they impart a subtle sweet-corn aroma to the masa as it steams and hold the filling in a neat, breathable package no foil or parchment can replicate.

Common Uses

Soak in hot water for 30 minutes, then wrap masa around fillings of pork in red chile, chicken in salsa verde, rajas with cheese, or sweet pineapple and raisins. Steam upright in a tamalera for 60-90 minutes. Beyond tamales, use husks to wrap fish or chicken for steaming, line the bottom of a steamer basket to perfume rice, or infuse cream and milk for corn-husk ice cream and flan.

Cuisine Context

Tamales are central to Mexican celebrations — Día de la Candelaria on February 2, Las Posadas through December, weddings, baptisms, and Sunday family tamaladas where everyone wraps together. A 6 oz bag handles a substantial batch for a holiday spread.

Pro Tip

After soaking, tear a few husks lengthwise into thin strips and use them as ties to secure the ends of each tamal — cleaner than string and steams right along with the rest.

Ships from Doral, FL.