MASA FOR TAMALES | NO LARD RECIPE | MEXICAN MADE MEATLES…
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
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
MASA FOR TAMALES | NO LARD RECIPE | MEXICAN MADE MEATLES…
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
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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- To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.
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