Thread: Tamales
View Single Post
Unread 12-06-2007, 02:57 PM   #9
SmokinCoyote
On the road to being a farker
 
SmokinCoyote's Avatar
 
Join Date: 10-23-06
Location: Amarillo Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Diva View Post
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.
__________________
It ain't real Q until that precise moment, while watching the sunrise through a wisp of sweet smelling blue smoke, that a tough brisket finally surrenders itself to the gentle heat of an all wood fire and becomes a tender, juicy, smokey masterpiece.
Wiley "SmokinCoyote" Mixon
Klose 20 X 60 mobile
UDS
WSM
Red Thermapen

SmokinCoyote is offline   Reply With Quote