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The 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. Place 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. Toast The Dried Chiles On A Hot Cast-Iron Griddle For A Few Minutes On Each Side. Be Careful Not To Burn The Chiles Or They Will Have A Bitter Taste. As The Chiles Toast, They Will Become Soft And Pliable And May Puff Up. Put Aside To Cool. The Chiles Will Become Very Crisp And Brittle When Cooled. When Cool, Remove The Seeds And Stems And Crumble Into Small Pieces. Put The Pieces Into A Coffee Mill Or Spice Grinder And Grind Into A Fine Powder. Store The Ground Chile Mix In A Jar To Use For Seasoning Other Mexican Dishes.
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