Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / Tamale Wrappers...Parchment Paper?
    Lost? Site Map

    Tamale Wrappers...Parchment Paper?

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Molly53
    Fri Jan 30, 2009 8:53 am
    Forum Host
    Welcome to the forums. It's great to meet you. icon_smile.gif

    Did you know that you can choose a more personal and unique name to go by than a random number or a blank? Click on MY ACCOUNT at the top of the page, make the changes you'd like, scroll down and SAVE CHANGES.

    If you'd be more comfortable with a number, that's absolutely fine. It's just much easier for us to communicate with you in the forums if you remove the # sign.

    I'd like to invite you to click on FAQ's and Additional Recipezaar Navigation a thread which you'll find hugely helpful as you start to move around the site.

    You're going to LOVE it here!
    Shelton's Kitchen
    Thu Feb 26, 2009 4:53 pm
    Newbie "Fry Cook" Poster
    Hi realbirdlady,

    Traveling through Mexico I have enjoyed many different types of regional tamales. One of my favorite have been the ones wrapped in banana leaves. I have made these at home and they are wonderful. The leaves impart a slight grassy green flavor to the tamales. I'm lucky enough to have many ethnic Mexican stores in my area that carry both the dried corn husks as well as frozen banana leaves. One of the secrets to using the banana leaves in making tamales is to pass the unfolded leaf over a flame to produce a shiny sheen to the leaf before filling with the masa. Give them a try for something different. I also like cooking fish in banana leaves. It keeps them moist, and again imparts that grassy green flavor to the fish.
    Burnt by Dad
    Sat May 30, 2009 12:07 pm
    Newbie "Fry Cook" Poster
    I aquired a desire to make tamales when a vender showed up in the parkinglot at work in a dirty mini-van full of children. One of my co-workers purchased a dozen and gave one to me. It was delish. However the mannor of presentation and suspicious origion gave me pause. So I decided to make some of my own.
    Went on line to find a recipe and found one but they wanted 5 dollars to print thier recipe so decided to build my own. I purchased a pork roast and a bag of MASA at the local megamart. Put the roast in the crock pot with orange juice to cover till it was shreddable. followed the directions on the MASA bag except used Butter flavor Crisco instead of lard and the juice from the roast instead of water for the dough. They are terrific. My question for the forum is why no one has discussed using fresh corn husks rather than purchasing dried. If there is no serious down side you get the husks free when you purchase corn on the cob. Is it permissable to use fresh cornhusks?
    Muffin Goddess
    Sat May 30, 2009 2:27 pm
    Food.com Groupie
    Burnt by Dad wrote:
    I aquired a desire to make tamales when a vender showed up in the parkinglot at work in a dirty mini-van full of children. One of my co-workers purchased a dozen and gave one to me. It was delish. However the mannor of presentation and suspicious origion gave me pause. So I decided to make some of my own.
    Went on line to find a recipe and found one but they wanted 5 dollars to print thier recipe so decided to build my own. I purchased a pork roast and a bag of MASA at the local megamart. Put the roast in the crock pot with orange juice to cover till it was shreddable. followed the directions on the MASA bag except used Butter flavor Crisco instead of lard and the juice from the roast instead of water for the dough. They are terrific. My question for the forum is why no one has discussed using fresh corn husks rather than purchasing dried. If there is no serious down side you get the husks free when you purchase corn on the cob. Is it permissable to use fresh cornhusks?


    I know that some tamal recipes specify fresh green cornhusks, but I'm not sure about using them in general (if there's any different prep or whatever). Hopefully someone more knowledgeable will pick up on this, because now I'm curious too. icon_lol.gif

    icon_biggrin.gif
    *SimplyME*
    Sat May 30, 2009 5:02 pm
    Food.com Groupie
    You know I never thought of using the fresh corn husk, but then again would be too expensive buying all that corn!! icon_lol.gif Me and my mom make like 30 dozen monthly. With corn at 4/$1.00, if we are lucky it might get expensive!
    Burnt by Dad
    Sun May 31, 2009 10:46 am
    Newbie "Fry Cook" Poster
    If you are making a lot of tamale's, you would not want to buy corn just for the husks. However, if you buy some fresh corn for grilled corn on the cob or even better if you grow your own corn. Why not use the husks for tamale's rather than tossing them into the landfill or directly onto the compost pile?
    Chef #1405993
    Tue Oct 06, 2009 11:34 am
    Newbie "Fry Cook" Poster
    where can i purchase parchment wraps for tamales
    Mama's Kitchen (Hope)
    Mon Oct 12, 2009 5:44 am
    Food.com Groupie
    Welcome chef!


    You can buy parchment paper right on the shelf next to aluminum foil. Sometimes it is called Baking Paper. Do NOT confuse it with waxed paper tho!


    Corn husks are readily available in our grocery here. I looked at your About Me Page but you have not listed your location so I am not sure about where you are.

    If you want corn husks- they really give the best flavor- try a Latin Supermarket. If the small husks both you, just use two. Overlap them slightly so you have a larger surface to work on and that usually solves the problem.

    HTH
    lilmimi
    Fri Nov 27, 2009 7:11 am
    Newbie "Fry Cook" Poster
    I have used sandwich wrap paper a found at Sam's club. I'm sure any Costco or any price club would have them too. I get 1000 12 x 12 sheets in a box. I initially bought them in lieu of parchment, to line my baking pans when I baked. When I started trying to make tamales, I found that working with the corn husks was very difficult for me (I have a condition in my hands that makes it hard to hang on to several little husks while wrapping).

    I priced banana leaves and found them to be extremely expensive for my needs, and I can't find the larger husks despite living in AZ where we can get just about everything we need for mexican cooking. Since I had the wrappers on hand I tried it out.

    These are similar to what fast food places wrap their burgers in. They are in with the commercial foil and bags and such. They are a little thinner than parchment, but I haven't found this to be a problem. Since they are so large you can use them for large or small tamales, cutting as needed. I have quartered then for small ones, halved them for a more standard size, and used the whole ones for larger ones (admittedly more convenient for my family).

    I have wrapped them in a similar fashion to how someone would wrap an eggroll or a burrito. This makes staples and ties unnecessary, although tieing may be necessary if you're stuffing a lot into a smaller size wrap. I find that if I use half a sheet (or even sometimes a whole sheet) for a regular sized tamale, having the 12 inch width gives enough "wrap" to hold itself closed when leaned against others in the steamer.

    I generally put some corn husks into the water I'm steaming with (had to do something with all those little leftover ones I had) and even if it doesn't add to the flavor (Haven't noticed either way) it adds to the smell in the house while they are cooking.
    Wonder TwinZ
    Mon Nov 30, 2009 11:31 am
    Newbie "Fry Cook" Poster
    I'm not sure you'll lose any flavor by using parchment because the masa is plenty flavorful. I'll guarantee they'll come out of the parchment very easily! (after they're cooked, that is)


    Last edited by Wonder TwinZ on Tue Dec 01, 2009 6:09 pm, edited 1 time in total
    Mama's Kitchen (Hope)
    Tue Dec 01, 2009 2:07 pm
    Food.com Groupie
    Welcome Wonder! Great to have you join the fun!
    Chef #1483863
    Tue Dec 15, 2009 1:55 am
    Newbie "Fry Cook" Poster
    Hello...Tamales are best when you have the corn husks dried or by using parchment tamale wraps. The fresh off the corn will leave a grassy taste but if that is what your looking for, its your masterpiece! I buy my tamale paper wraps on EBAY believe it or not. Smart and Final had them, but only being a seasonal item in most locations, they decided not to sell them for now. Hope this helps.
    Beeness
    Thu Dec 16, 2010 2:41 pm
    Newbie "Fry Cook" Poster
    My family has been making tamales for too many years to count. About 10 years ago my mom switched to the tamale wrappers. We line the pot with the husks but use the wrappers to make the tamales. They all cook evenly and quicker. We have taste tests for the disbelievers, and none can tell which is made with the wrappers. I LOVE how easy it has made it on my mom, and will continue to use them for the rest of our tamale making days.
    steveinjapan
    Mon Jan 17, 2011 6:18 am
    Newbie "Fry Cook" Poster
    There's no source of cornhusks out of season in Japan, but I did have cooking paper and it worked fine. Thumbs up on that one. Thumbs down on staples!!!!!! I had a bad feeling about that idea, confirmed the first (and last) time I bit down on one that got away.

    For what it's worth, I'm on a lowfat diet so made the dough with olive and safflower oils, chicken broth and Quaker masa harina. It whipped smooth quickly, was easy to slather, steamed to a nice consistency, and tasted great. (OK, maybe I've forgotten what real Mexican tamales taste like, but the masa taste is enough corn for me.) For filling I used some leftover Chinese-style pork rib plus canned Japanese sweet beans, chopped onion and chili powder and garam masala for spice. Did I miss any important cuisine? I also made some dessert tamales with chopped raisins, dried apricots and nuts.

    I'm sure the traditional shredded pork is great but masa is a fine medium for experimentation. Anyway - by all means use parchment paper. Thanks, Bruce.
    tamale man
    Thu Feb 10, 2011 9:06 pm
    Newbie "Fry Cook" Poster
    Hello Bruce,

    Just a quick question for you. Did you ever do that blind taste test with the parchment paper? I am so tired of the inconsistency of the corn husk. But I am afraid to try the Parchment paper. Thanks Dennis
    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites