Masa Para Tamales Recipes
TAMAL DOUGH MADE WITH MASA HARINA
This easy tamal dough recipe makes about one dozen tamales but you can double, triple, or quadruple it, as needed. The recipe can easily be made by hand in a bowl, but whipping the lard in a stand mixer makes for fluffier and lighter tamales.
Provided by Yvette Marquez
Categories Appetizer Main Course
Time 7m
Number Of Ingredients 6
Steps:
- Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
- Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
- Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it's too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.
- Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats.
- Cover the masa and set aside and make tamales with your filling of choice.
Nutrition Facts : Calories 84 kcal, Sugar 1 g, Sodium 232 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 16 g, Fiber 1 g, Protein 3 g, Cholesterol 1 mg, ServingSize 1 serving
BASIC MEXICAN TAMALE DOUGH RECIPE
This master dough recipe for Mexican tamales makes a light and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork or red chili with chicken.
Provided by Joshua Bousel
Categories Snacks
Time 1h20m
Yield 30
Number Of Ingredients 5
Steps:
- Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
- Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour.
- Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 0 g, Fat 8 g, ServingSize Makes enough dough for about 30 tamales, UnsaturatedFat 0 g
FRESH MASA FOR TAMALES
Fluffy Masa for Tamales is so easy to make! You will wonder why you didn't try it sooner! This recipe makes a lot of tamales (about 80) so, feel free to cut the recipe in half.
Provided by Sandy
Time 20m
Number Of Ingredients 5
Steps:
- Note: If you are using a hand mixer, divide the ingredients in half and mix in 2 batches. This amount of masa and lard will burn out a hand mixer.
- Beat lard with a stand mixer (or a hand mixer and two large bowls) to the consistency of whipped cream (takes about 15 minutes on highest setting).
- Add 1/3 of masa a little at a time in small, golfball sized pieces.
- Sprinkle baking powder and salt over the lard mixture. Beat until well combined.
- Add remaining masa a little at a time in small, golfball sized pieces.
- With the mixer on slow speed, add the beef broth into whipped lard and masa mixture while the mixer is going.
- Turn the mixer to high and continue whipping the mixture until a small spoonful of masa floats in cold water.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
MASA PREPARADA
this is a delicious family recipe...it goes with the rest of the tamale dishes...which i have posted in here as well :the actual total time is far less than what it is...i'm actually not sure so if one if you would like to leave a comment and tell mne, that would be greatly appreciated. all in all, it should take about 3 hours
Provided by xochitl angulo
Categories Mexican
Time 5h
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the ingredients except the lard in one mixing bowl.
- Whip the lard separately in another bowl till fluffy.
- Combine the two, mixing thoroughly until a small quantity of the masa floats when placed in a cup of water.
- (Prepare pot for steaming with rocks or foil balls on the bottom and a layer of husks.) Soak the corn husks in water for a couple of hours.
- Separate the husks into wide enough sheaves to wrap a tamale.
- Spread the masa out on the husk with the back of a spoon to a thickness of about 1/8 of an inch (cover the husk) over appoximately 1/3 of the husk.
- (Leave some room on the bottom to wrap up.) Insert filling in the center, wrap, fold the bottom, stand in pot and steam for two hours.
Nutrition Facts : Calories 619.8, Fat 27.1, SaturatedFat 9.5, Cholesterol 21.6, Sodium 158.7, Carbohydrate 86.7, Fiber 10.9, Sugar 0.7, Protein 10.6
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- In a very large mixing bowl or pot, add masa harina, salt and baking powder. Combine and mix with your hands.
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- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.) 2. In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms. 3. Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
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- Melt lard (see below for alternatives). You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
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- Place 1 pound of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
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