Pantry
Corn husks
Hojas de maíz
Also called dried corn husks, hojas para tamal, totomoxtle, tamale husks
The dried outer leaves of the maize ear, sold in flat stacks for wrapping tamales. They are not eaten. They hold the masa in shape while it steams and give it a faint sweet corn smell.
Origin
Mexico and Central America, where wrapping corn dough in its own leaves goes back thousands of years. Most packs sold abroad are Mexican and turn up in Latin American shops and larger supermarkets.
Flavour
Mild, grassy and toasty. The husk perfumes the outside of the tamal slightly. It is a background note, not one you would name.
How it is made
Husks are stripped from mature field corn, sun-dried, trimmed and pressed flat into bundles.
How to use it
Soak in hot water for an hour, weighed down with a plate, until soft and pliable. Pat dry, spread the masa on the smooth side and fold. Tear spare husks into strips to tie bundles, and use extras to line the steamer so the tamales do not sit in water.
Storage
Dry husks keep a year or more sealed in a bag in a cool, dry cupboard. Once soaked, use them the same day or dry them out again, because damp husks go mouldy quickly.