To wrap the corn husk around the tamales, use parchment paper. White, 44 g/m2 real natural vegetable parchment is available.
Casings: It's likely that your tamales will be served neatly knotted in bundles of three and wrapped in the customary corn shuck, unless you're eating tamales slathered in chili and cheese or the legendary deep-fried tamale. Wax paper, rice paper, and parchment paper are additional wrapping materials.
Most frequently, tamales are wrapped in banana leaves or dried corn husks that have been moistened to make them malleable. Although the wrapper is not consumed, when the tamales are steam-cooked, it gives them a particular flavor.
Why Choose It:
✵ Healthy micronutrients like folate, vitamin A, calcium, zinc, phosphorus, potassium, and iron are all present in tamales.
✵ Tamale recipes can be spiced up with chili peppers, and the capsaicin in hot peppers may enhance vascular and metabolic health.
✵ Tamales with meat inside provide both protein and a full meal.
✵ Cooked and uncooked tamales will remain great for about seven days in the fridge or up to six months frozen in an airtight container or vacuum-sealed Ziploc bag.