MASA IN ENGLISH 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.

PANAMANIAN TAMALES (IN ENGLISH) - 500,000+ RECIPES, MEAL ...



Panamanian Tamales (In English) - 500,000+ Recipes, Meal ... image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 16

1 ts Achiote
3 Leaves cilantro or 1/2 c Cilantro chopped
1 cn Tomato paste
3 Garlic
1 2.5-pounds Chicken (up to 3 pounds)
3 Tomatoes
3 lb Cracked corn
1/2 c Capers
Salt and pepper to taste
1/2 c Peppers to taste
1 c Onions chopped
Banana leaves
String
3/4 c Stuffed olives
2 lb Tender pork
1 ts Oregano

Steps:

  • "The leaves are washed, boil 20 minutes, let drain and dry. Boil the corn until soft and grind to make the masa. Boil the chicken or pork until tender, remove the bones and saute in butter or oil. When this starts to brown add the onion, pepper, tomato, culantro, oregano and tomato paste. Add 3 or 4 cups of water and cook to make the sauce. Strain and save both parts separately. Stir the liquid into the masa until it is a little softer than mashed potatoes. Take a piece of banana leaf, place a spoonful of masa in the center of the leaf, squash it down a little to make a pocket, add the meat sauce that was strained out, add another spoonful of masa and fold the leaf around it. Tie with string. Put a large pan of water to boil. Add the tamales. Boil for 30 to 40 minutes. Serve hot. They may be made ahead of time, frozen and re-heated. To re-heat, microwave or steam. Posted to bbq-digest by Lloyd on Oct 19, 1998, "

Nutrition Facts : Calories 8017 calories, FatContent 746.379480021757 g, CarbohydrateContent 46.9749700054535 g, CholesterolContent 1449.28 mg, FiberContent 16.6621002313273 g, ProteinContent 268.931280001463 g, SaturatedFatContent 253.859224002882 g, ServingSize 1 1 Serving (4230g), SodiumContent 10147.5140022098 mg, SugarContent 30.3128697741262 g, TransFatContent 41.8542000009516 g

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