|After being whipped.|
Time to pull it all together. You will need the corn husk. I like to go through the pile and pull out the best ones. I start with 20-24 and add them to a bowl with warm water. This short bath makes the husk easier to bend and fold. You will need some cooking twine to close the ends I usually cut these about 6 inches in length. You can use pieces of the husk, but for the sake of time…the string is easier.
This process does not need to be perfect. You basically are wrapping the tamale batter around the pork. SIMPLE.
Select a piece of corn husk and spread a golf ball size of batter in the middle of the husk…estimate about a 4X6 size.
Tada…you have a tamale.
|I layer mine on a cookie sheet until I am ready to add them to the pot to be steamed.|