Dried corn husks are packaged specifically for making tamales and can be purchased in Latin American markets or supermarkets that carry Latin American products. They are also available by mail order. T he dried husks are brittle and must be soaked in water to soften them before they can be rolled into tamales. In the package, the husks for a whole ear of corn are usually pressed together. Separate the individual husks being careful not to break them, since they are fragile when dry.
P lace the separated husks in a large pot and cover with hot water.
Leave them to soak for about one hour. You can put a plate with a heavy object on it on top of the tamales to keep them submerged. When soft, rinse the husks well and put back into a pot of clean water. We tried standard size coffee filters, and found them quick and easy to use. They lose a lot in presentation but we still use them when we need to make hundreds of tamales at once.