MASA RECIPE FOR TAMALES RECIPES

Name: Masa for Tamales without Lard
Prep time: 20 min
Yield: 25
Ingredients: 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))

MASA FOR TAMALES | NO LARD RECIPE | MEXICAN MADE MEATLES…

Masa For Tamales | No Lard Recipe | Mexican Made Meatles… 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

Ingredients

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

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y ...

Green Chile Chicken Tamales (Tamales con Salsa Verde y ... image

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Provided by EPICURIOUS.COM

Yield Makes about 26

Number Of Ingredients 13

Ingredients

1 (8-ounce) package dried corn husks
1 pound tomatillos, husked, rinsed
4 (3-inch-long) serrano chiles, stemmed, chopped
4 large garlic cloves, chopped
1 1/2 tablespoons olive oil
2 cups low-salt chicken broth
4 cups (packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)
2/3 cup chopped fresh cilantro
1 1/3 cups lard or solid vegetable shortening
1 1/2 teaspoons salt (omit if masa mixture contains salt)
1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder)
4 cups freshly ground masa dough for tamales (34 to 36 ounces), or make masa dough with 31/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water
2 cups (about) low-salt chicken broth

Steps:

Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

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We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.
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Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more broth as needed to keep some liquid in the pot, 40 minutes. Remove 1 tamale and let cool about 3 minutes. (If you don’t let the tamale rest before checking, the masa is guaranteed to stick to the husk and appear gummy, so you really have to wait.) Remove husk; if masa sticks to husk, it’s not ready. Carefully re-fold and return to pot. Cook 5 minutes, then check again. If husk is easily removed, your tamales are fully cooked! Remove from heat and let sit, uncovered, 10 minutes. Serve with salsa and a squeeze of lime.

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Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

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Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more broth as needed to keep some liquid in the pot, 40 minutes. Remove 1 tamale and let cool about 3 minutes. (If you don’t let the tamale rest before checking, the masa is guaranteed to stick to the husk and appear gummy, so you really have to wait.) Remove husk; if masa sticks to husk, it’s not ready. Carefully re-fold and return to pot. Cook 5 minutes, then check again. If husk is easily removed, your tamales are fully cooked! Remove from heat and let sit, uncovered, 10 minutes. Serve with salsa and a squeeze of lime.

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Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.

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