Tamal Dough Made With Masa Harina 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
TAMALE DOUGH
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes enough for 26 servings, 2 tamales each.
Number Of Ingredients 6
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
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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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- 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.
- Add lard and 3/4 cup Tamale Sauce to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
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