Tamale Dough Recipes

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TAMALE DOUGH



Tamale Dough image

Provided by My Food and Family

Categories     Recipes

Time 5h

Yield Makes enough for 26 servings, 2 tamales each.

Number Of Ingredients 6

4 cups masa harina
1-1/2 cups lard or vegetable shortening
1 Tbsp. plus 1-1/2 tsp. salt
1-1/2 tsp. baking powder
4 to 5 cups hot water
1/2 lb. dried corn husks, soaked in hot water overnight, drained

Steps:

  • Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.
  • Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.
  • Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

BASIC MEXICAN TAMALE DOUGH RECIPE



Basic Mexican Tamale Dough Recipe image

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

2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note)
8 ounces lard, preferably back lard (see note)
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup homemade chicken stock or store-bought low-sodium broth, plus more as needed

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

TAMALE DOUGH



Tamale Dough image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

2 1/2 cups masa harina
8 ounces lard or butter, at room temperature
2 1/2 teaspoons coarse salt
3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained)
1/2 cup plus 2 tablespoons warm chicken broth or water

Steps:

  • Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.

BASIC TAMAL DOUGH



Basic Tamal Dough image

Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.

Provided by Zarela Martinez

Categories     Hominy/Cornmeal/Masa     Corn     Christmas     Dinner     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Number Of Ingredients 8

3 pounds fresh masa
Or, if not using fresh masa:
4½ cups masa harina
4-5 cups warm chicken stock
For both fresh masa and reconstituted masa harina versions:
1 pound lard, preferably home-rendered
Chicken stock as needed
2½ tablespoons salt

Steps:

  • If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
  • Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
  • Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
  • The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.

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