Concha Corn Husks 16oz
Using some advice from a Hispanic friend of mine, plus the r ..
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Concha Corn Husks 16oz  $8.75 
Concha Corn Husks 16oz

Concha Corn Husks 16oz Bulk
Corn husks are mainly used for tamales.
There are approximately 200 corn husks per pound.

These corn husks have been cleaned.


3 cups instant corn masa mix
2 cups lukewarm broth (from beef)
1 tsp baking powder
2/3 cup solid vegetable shortening

Combine the tamales masa mix and baking powder in large mixing bowl. Mix in broth. Beat shortening in separate bowl with electric mixer until slightly fluffy. Add to masa mixture and beat until it develops a somewhat spongy texture.


1 large package corn husks - about 24
4 lb Chuck Roast
4 cups water
10 dried red Ancho or Pasilla chile peppers
¼ cup ground cumin
¼ cup pepper
4 cloves garlic, peeled
¼ cup salt

Early in the morning (up to a few days before you want to cook), place the roast and water into a large pot or crockpot and slow cook four to six hours, or until it shreds easily with a fork. Remove the meat from pot. Place in large bowl, add salt and shred, reserving broth for the masa and the filling.

Remove the seeds (using gloves so you don't burn your eyes!) and stems from dried chiles. Boil in a pan with one cup water for about five minutes. Transfer chiles to food processor and add cumin, pepper, garlic and enough of the chile broth to make a paste when all spices are blended together.

Add spice paste to shredded beef and mix thoroughly. Add as much of the remaining broth as necessary to make a delicately moist, but not watery filling.


Now comes the fun part. Divide the masa into 16 balls. Open up the corn husks and tear 16 1/4 inch wide strips off husks for typing up the tamales. Lay a corn husk on your counter and pat dry with paper towel. Place a ball of masa on it and flatten into a square shape. Put a heaping spoonful of filling inside.

Pick up the two long sides of the husk, fold them over into the middle and enclose. Roll the flaps of the husk in the same direction around the tamale. Fold the small, pointy bottom end up to close off the bottom and secure the tamale by tying it up in a bow. Repeat for all 16 tamales.

These can keep in the refrigerator for a few days before being steamed. To steam, line a steaming pan (Mexican or vegetable steamer) with extra corn husks. Put about two inches of water in the bottom of the pan. Gently place tamales inside and cover pan. Simmer until steaming hot-about an hour. (Short cut: You can also microwave them, a few at a time for about three minutes.)

Ingredients: Dried corn husks.

If you have any questions, please ask! We will be more than glad to answer any of your questions!

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Current Reviews: 1
Shipping Type:  Ground
Perishable:  No
This product was added to our catalog on Sunday 08 December, 2002.
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