Tamales From Start to Finish-Photo3

Tamales From Start to Finish-Photo2
Dried husks are the most widely used, and you can buy them in Latin American food stores and even some supermarkets. They are sold in 4-ounce, 8-ounce and sometimes 1-pound packages. Make sure they are untreated. To prepare them for use, soak in hot or warm water until softened, 30 minutes to an hour. Drain and select as many as you can of the larger pieces, being careful not to open the crinkled leaves of the core that are full of corn silk. Select some of the better-looking middle-sized or narrow pieces, which you will be pasting together as necessary. Pat the husks dry.