Originally Posted by Diva
corn husks or are they the paper wrappers? If they're the paper wrappers, do you find them easier to handle than the husks?
I know, full of questions, but, I'm getting ready to do my yearly tamale making (15-16 dozen) and have always used the husks and was just curious.
I used corn husks. Never have tried the paper. I think part of the taste comes from the husks. I would think the only thing more you would have to do with the husks is soak them but I do that in the sink while I'm making the masa. You just got to remember to spread the masa on the slick side of the husk. I guess paper wouldn't matter which side but I don't know.
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