MAKING MASA DOUGH FOR TAMALES RECIPES

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TRADITIONAL MASA RECIPE - TAMALE DOUGH RECIPE | FOOD & WINE



Traditional Masa Recipe - Tamale Dough Recipe | Food & Wine image

Paola Briseño González often uses duck fat for her masa preparada for tamales but switches to shortening for vegetarian guests. Whether you grind your own homemade fresh masa or you pick some up at a local Latin market, it’s the secret to perfect tamales. A dough made from masa harina can be used if fresh masa is unavailable, but it will lack the sweet corn aroma and fluffy texture of fresh masa. For convenient-yet-flavorful alternatives to fresh masa, try the masa harina from Masienda (from $7, masienda.com), made from single-origin heirloom corn sourced from Oaxaca, or Gold Mine’s Organic Yellow Masa Harina (from $10, amazon.com).

Provided by Paola Briseño González

Categories     Bread + Dough

Total Time 15 minutes

Yield Makes enough for 24 tamales

Number Of Ingredients 5

1 cup lard, duck fat, or shortening (about 7 1/2 ounces)
1 1/2 tablespoons kosher salt
1 tablespoon baking powder
2 pounds Homemade Fresh Masa or dough made from masa harina (about 3 1/2 cups)
1 cup lower-sodium chicken or vegetable stock, divided

Steps:

  • Combine lard, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. With mixer running on low speed, gradually add masa. Once all masa is added, return to medium-high speed; beat until mixture is fluffy, 2 to 3 minutes.
  • Reduce speed to medium-low, and gradually stream in 1/2 cup chicken stock. Beat until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.

MASA FOR TAMALES | NO LARD RECIPE | MEXICAN MADE MEATLESS™



Masa For Tamales | No Lard Recipe | Mexican Made Meatless™ image

This is my go-to masa for tamales recipe. It doesn't use lard! It will yield about 3lbs of masa, and should make 25 to 30 tamales using corn husks. The amount will depend on the size of the corn husk as well as how much masa is spread over it.

Provided by Nancy Lopez & MexicanMadeMeatless.com

Categories     main    Main Course    Main Dish

Prep Time 20 minutes

Yield 25

Number Of Ingredients 5

7 oz shortening (at room temp, this is 1 cup)
1.1 lbs masa harina for tamales (I use Maseca brand)
1 teaspoon baking powder
1 ½ teaspoons salt
3 to 5 cups low sodium vegetable broth ((at room temp))

Steps:

  • To Make with Handheld or Stand Mixer
  • To Mix by Hand

Nutrition Facts : ServingSize 25 servings, Calories 145 kcal, CarbohydrateContent 16 g, ProteinContent 2 g, FatContent 9 g, SaturatedFatContent 2 g, TransFatContent 1 g, SodiumContent 158 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 6 g

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