Tamale Masa Recipe
User Reviews
4.5
Tamale Masa Recipe
Description
The Tamale Masa Recipe focuses on creating the dough base essential for traditional tamales using fresh ground masa harina combined with lard, baking powder, salt, and broth, with an optional addition of red chile sauce for flavor. The process involves whipping lard until fluffy, gradually mixing in dry ingredients and masa, then adding broth and sauce to create a smooth, peanut butter-like dough. A water float test ensures the dough is light enough. Corn husks are soaked in water to become pliable for wrapping. This masa can be used with various savory or sweet fillings depending on preference and is foundational to tamale making.
The dough is tailored to be soft yet strong enough to hold fillings once steamed, with a flavor and texture that complements different ingredients. Preparing the corn husks correctly by choosing the smooth side for spreading the masa helps with easy removal after cooking. The recipe suggests resting the masa if chilled before using to improve ease of spreading.
Helpful tips include advice on selecting the right steamer size and monitoring water levels during steaming to ensure even cooking. The recipe also lists potential filling ideas ranging from savory meats and chiles to sweet fruits and spices, illustrating the masa's versatility. These guidelines assist in creating authentic and well-textured tamales customized to taste.
Ingredients
- 2 pounds lard If you are using rendered lard you will need to use less broth
- 2 teaspoons baking powder divided
- 2 tablespoons salt divided
- 5 pounds masa harina unprepared for tamales, divided, fresh ground
- 2 to 3 cups pork broth divided, or chicken broth
- ½ cup Red Chile Sauce only add if making red chile pork tamales
- corn husk
Instructions
Make tamal masa:
- 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.)
- Add half the baking powder and half the salt to the lard and mix together.
- Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. 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. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients.
- Cover the masa and set aside while you prepare your filling of choice.
Prepare Hojas (Corn Husks):
- 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.
Spread Masa:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Fill Corn Husks:
- Spoon 1½ tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales:
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Notes
- Use the water float test with small masa pieces to check dough readiness; add lard and beat more if it sinks.
- Spread the masa on the smooth side of softened corn husks to prevent sticking.
- Allow refrigerated masa to warm to room temperature before spreading for easier handling.
- Place a penny at the bottom of the steamer to alert when water levels are low during tamale steaming.
- Consider alternative broths or sauces like piloncillo syrup for sweet tamal variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72tamales
Amount Per Serving
Calories 12134 kcal
% Daily Value*
| Serving | 1tamal without filling | |
| Calories | 121.34kcal | 6% |
| Carbohydrates | 25.23g | 8% |
| Protein | 3.3g | 7% |
| Fat | 1.29g | 2% |
| Saturated Fat | 0.17g | 1% |
| Sodium | 304.44mg | 13% |
| Potassium | 120.9mg | 3% |
| Fiber | 2.59g | 10% |
| Sugar | 0.4g | 1% |
| Vitamin A | 713.7IU | 14% |
| Vitamin C | 4.45mg | 5% |
| Calcium | 76.88mg | 8% |
| Iron | 2.43mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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