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
FRESH MASA
Fresh masa is the foundation of Mexican cooking. In Oaxaca, a lot of families still make their own nixtamal at home-treating dried corn with an alkaline solution to make it more nutritious.
Provided by Bricia Lopez
Categories Dinner Hominy/Cornmeal/Masa Corn Vegan Vegetarian Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 5 pounds (2 kg) masa, or 32 tortillas
Number Of Ingredients 2
Steps:
- In the largest heavy-bottomed pot you have, dissolve the pickling lime in 5¼ quarts (5 L) water. Once all the powder has dissolved, add the corn. The corn should be completely submerged in water. If not, add more water so there is at least 2 inches (5 cm) of water above the corn.
- Place the pot over low-medium heat and gently simmer for 1 hour.
- When the nixtamal changes from white to yellow and the corn easily peels away from its skin, turn off the heat. Let sit for at least 16 hours or more.
- The next morning, dump the pot into a colander on top of your sink and discard the water. Rinse until the water comes out clear. You'll know the corn is ready for masa when it is tender to the bite. It should be al dente like pasta.
- If using a tabletop wet stone grinder, carefully add about 1⁄2 cup (120 ml) of water in batches to grind a pound (450 g) of cooked nixtamal. Smooth masa for tortillas takes about 40 minutes, and masa quebrajada for tamales and atole takes about half that time. Repeat until you've gone through all the masa. Make sure to follow the instructions and safety guidelines of your grinder.
- Using your hands, work the masa until a dough forms. When all the dough has stuck together and a putty has formed, it is ready.
- The masa will stay fresh for up to a week.
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
CORN MASA
Make and share this Corn Masa recipe from Food.com.
Provided by Karen From Colorado
Categories Vegetable
Time 15m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Beat the lard until light and fluffy.
- Add remaining ingredients, using just enough liquid until the dough holds together well.
FRESH CORN TAMALES IN THE MAYAN STYLE
In Mexico, the Maya were known to prepare their tamales with fresh corn and wrap them in fresh corn husks. I thought the technique sounded interesting and decided to try it. The results were excellent! This recipe owes a lot to two wonderful Mexican cookbooks that I refer to often: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger and "Food From My Heart" by Zarela Martinez.
Provided by Jainagirl
Categories Mexican
Time 3h
Yield 30-35 tamales, 6-7 serving(s)
Number Of Ingredients 6
Steps:
- Masa harina is a fine corn flour you can find in large grocery or specialty stores.
- You also will need a large pot of boiling water for blanching the husks and a setup for steaming the tamales, such as a bamboo steamer and wok.
- Shuck the corn carefully so as to preserve the husks. To do this, cut off the stem end of the ear close to the base. Carefully peel off the husks from the bottom of the ear, keeping them intact. Trim off any dried or discolored areas from the top of each husk. Blanch the corn ears in boiling water for 5 minutes. Remove and drain well. Blanch the husks in same water for 3 minutes. Remove and drain well. Discard the water. Remove kernels from the corn cobs. Discard cobs.
- To make the masa filling, beat the lard in a large bowl until light and fluffy, the same way you would cream shortening when making a cake. This may take as long as 3 minutes. Use an electric mixer on medium speed. Begin adding the masa, about 1/2 cup at a time while beating constantly. Scrape down the sides of the bowl often. If the mixture becomes too stiff, beat in some of the warmed chicken broth, a little at a time. Beat in the salt. The masa is ready when it is very delicate and light and has the consistency of buttercream frosting. Any leftover masa can be frozen.
- To assemble:
- Place a large, blanched husk on work surface, vertically, with the pointed end of the husk facing away from you. Spread the center of the husk with a generous 1 tbs of masa mixture. Add about 2 tsp of blanched corn and about 2 tsp cooked chicken on top of the masa. If you run out of large husks, lay 2 smaller husks side-by-side. Adjust the amount of filling according to the size of the husk. Fold the tamales like this:.
- First, fold the long sides of the husk inward over the filling. If these edges are curling, make sure they are flat when folding. Then, fold the top of the husk over the filling. Finally, fold up the bottom edge of the husk to make a square-ish packet, about 1 3/4 to 2 inches square. If the tamale is difficult to fold, trim off the thick, stem end of the husk. Some cooks tie the tamale closed with long, thin strips of husk or cotton kitchen twine.
- Lay each completed tamale, face up, carefully into the steamer. You can use a two-level steamer with no problem. Steam over vigorously boiling water for about 1 hour, adding additional water to the steamer as needed. Remove from steamer to a serving plate. Cool briefly.
- To eat, unfold the tamale, top with your favorite salsa or condiment, scoop out the filling and enjoy. Red and green salsa for serving, along with guacamole and sour cream are good choices. A good accompanying dish is Mexican red rice. Just search "mexican red rice" on Recipezaar. Discard the corn husk.
Nutrition Facts : Calories 626.4, Fat 44.8, SaturatedFat 16.5, Cholesterol 67, Sodium 360.3, Carbohydrate 41.3, Fiber 1.2, Sugar 1.6, Protein 16.3
SWEET FRESH CORN TAMALES RECIPE BY TASTY
Here's what you need: Whole ears of corn, sweetened condensed milk, cane sugar, ground cinnamon, kosher salt, masa
Provided by Codii Lopez
Categories Desserts
Time 15m
Yield 12 Tamales
Number Of Ingredients 6
Steps:
- Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
- Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
- Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
- Place a bamboo steamer over a pot of boiling water.
- Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
- Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, Sugar 30 grams
SWEET TAMALES WITH FIGS AND RED CORN MASA
Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour or homemade nixtamal, the flavors of heirloom corn come through beautifully and compliment the two filling options suggested below: fig jam and dried figs or raspberries and dark chocolate.
Provided by Melissa Johnson
Categories Recipes
Time 2h20m
Yield 16-20
Number Of Ingredients 14
Steps:
- Rinse about 30 dried corn husks and then soak them overnight. Weigh them down with a plate so they stay submerged.
- The next day, in the bowl of a stand mixer using the paddle attachment, beat the lard and butter until the mixture looks similar to merengue.
- Slowly add the sugar, baking powder, salt, ground spices, and fig jam (skip the fig jam if you're making the raspberry and chocolate variation). Continue mixing and occasionally pause to scrape down the sides of the bowl with a spatula.
- Add the masa harina and water in parts, pausing the mixer so the dry flour doesn't poof out of the bowl. If you're using wet nixtamal masa, add it in chunks. Scrape down the sides of the bowl, check on the texture of the masa, and add more water if needed.
- Run the mixer for about 3 additional minutes after you're satisfied with the masa's hydration. Then add the dried figs (or raspberries and chocolate chips) and mix briefly to distribute them throughout the batter.
- Drain the water from the corn husks and pat them dry. Separate out small or damaged husks to use for lining your pot or tearing into strips to tie around the tamales.
- Set up a tamale-making work area with the corn husks, a baking sheet for the finished tamales, a cutting board where you will fill and fold the tamales, and the bowl of masa with a spatula for scooping.
- See the gallery below and video above for visual depiction of these instructions.
- Place a corn husk on your cutting board with the narrow end/angle of the triangle closest to you. Scoop about 1/3 cup of filling and place it in the center of the husk. Fold the husk in half lengthwise, and then fold that empty double layer of husk over the filled portion of the tamale. Finally fold the pointy empty base of the tamale upward over the filled portion. Lay the folded tamale, final fold side down, on a baking sheet. Repeat until all the filling is gone.
- Tear a couple of corn husks into strips and tie them around the tamales, over the final fold if possible.
- Place a coin (e.g. nickel) on the bottom of your pot so the sound of it rattling will let you know your water is boiling. If the heat is high and the coin has gone silent, you need to add more water.
- Add the steaming basket/rack and water, making sure the water is below the level of the basket. Then line the side of the pot with some of the extra husks to prevent the tamales from being flush with the hot sides of the pot.
- Now add a loosely balled piece of aluminum foil to the pot to take up extra space (unless you've doubled the recipe or are using a small pot). Finally place your tamales in the pot with the final fold facing inward toward the foil ball. I put the larger tamales on the outside and the smaller ones in the middle.
- Cover the tamales with more of the corn husks, tucking the narrow ends under the tops of the tamales. Add a small towel to the top of the husks and cover the pot with the lid.
- Place the pot on the stove at high heat. When the water begins to boil (coin rattles), lower the heat until you feel pressure under the lid but the water is lightly boiling.
- Set a timer for 1 hour and let the tamales continue to steam.
- When the time is up, remove and unwrap one of the tamales. If the masa doesn't stick to the husk, it's done cooking. If the masa sticks to the husk, rewrap the tamale, add a little water to the pot, and steam for another 15-20 minutes before you check again.
- Serve the tamales immediately or reheat them later in the microwave or on a fry pan. Store in a covered container in the refrigerator for about a week or wrap individually and freeze for several months.
BASIC TAMAL DOUGH
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
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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- 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.
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