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Just to report. I ended up finding both corn husks and banana leaves at Marche Inter-Asie on Wellington in Verdun. My roommate and I ended up making 2 different types of tamales, using both. I never tried his because they had meat in them, but the banana leaf ones worked pretty well, and looked really great.
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Don't want to be a know-it-all, but tamales are technically made with corn husks I think. So Sabor Latina would have those.
Cochinita Pibil on the other hand is wrapped in banana leafs.›6 Replies-
re: estilker
As others have said, most varieties of tamales are wrapped in banana leaves. Some varieties of Mexican tamales are the ones you usually seen wrapped in corn husks. In most Latin American countries (except Mexico where the region ussually indicates the type of wrapper and content), there is often a different name for the tamales wrapped in corn husk, which tend to be sweeter; i.e. bollos or humitas.
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