The oja de maiz (corn leaf) is used to give the tamal its shape and hold it together while it is cooking. (Tamales is plural; tamal is singular; tamale does not exist in Spanish.) Corn leaves are used in the state of Puebla, but in the state of Oaxaca, they use green banana leaves. Those leaves serve the same purpose.
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Cornhusks. In Yucatan, they use banana leaves as tamale wrappers, rather than corn husks. It gives the food a slight herbal flavor. See the related link to read more.
A tamale is a Mesoamerican dish made of masa(a corn-based starchy dough), filled with meats, cheeses, fruits, veges and chilies, steamed in a corn husk or banana leaf.
The outside is corn husk, with peppers commonly found within.
A tamale is a traditional Mesoamerican dish made of spiced meat or other fillings rolled in cornmeal dough. It is cooked by wrapping it in a cornhusk and either boiling or steaming it (steaming is more traditional). The cornhusk wrapper is removed before eating.
"Hot" is an English word, of course. "Tamale" is the name of a food made by stuffing a corn husk with corn meal and other ingredients, such as shredded pork. In Spanish the singular is "tamal," and the plural is "tamales" (and the "e" is pronounced. When the word was adopted into English we kept the "e' in the singular.
That is the correct spelling for "husk" (green leaves around an ear of corn).
"Un tamal" in English translates to "a tamale." It is a traditional Mexican dish made of masa (a dough made from corn), filled with various ingredients such as meats, cheese, and chilies, then steamed in a corn husk or banana leaf.
The farmer removed the husk from the corn before cooking it.
Corn
Yes it does - the husk contains a large quantity of 'insoluble' fibre
Wrap this type of leaf and serve with soem eggs inside