Tamales with Masa Harina (Masa Dough Made With Masa Harina)
User Reviews
4.8
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Prep Time
7 mins
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Total Time
7 mins
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Servings
12 to 14 tamales
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Calories
84 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Tamales with Masa Harina (Masa Dough Made With Masa Harina)
Description
Tamales with Masa Harina offers a detailed method to create the masa dough essential for tamales using key ingredients like lard or shortening, masa harina, baking powder, salt, and chicken stock. The mixture is whipped until light and spreadable, yielding a dough with a texture similar to hummus. The floating test in cold water verifies the right density and readiness of the dough for steaming.
The addition of optional chile sauce lets you tailor the masa to savory recipes. Preparing a well-aerated dough ensures tender tamales with moist, flavorful masa that acts as a solid base for any filling.
This dough preparation can be made in advance and stored refrigerated or frozen, providing flexibility in tamale making. Whipping the lard thoroughly and including sufficient fat is key to avoiding dry or tough tamales. The recipe also suggests alternatives like using vegetable broth and shortening for a vegetarian version and options such as sweetening masa with piloncillo syrup for sweet tamales.
Ingredients
- 2/3 cups lard at room temperature, or shortening
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 cups masa harina corn flour - see notes
- 1 ½ to 2 cups chicken stock or store-bought low-sodium broth, warm homemade; or pork stock
- 2 to 3 tablespoons chile sauce optional
Instructions
- Combine lard with your hands until it is a light and airy consistency. To speed up the process, use a stand mixer with a paddle attachment or a hand mixer and beat at medium-high speed until well whipped, about 1 minute until the consistency of fluffy whipped cream.
- Add salt, baking powder, and masa and continue to combine 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 cold water. If it floats it is ready; if it sinks, beat for 5 minutes 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.
Notes
- For vegetarian or vegan tamales, replace lard with shortening or softened butter and use vegetable broth instead of chicken stock.
- Sweet tamales can be made by substituting chicken broth with piloncillo syrup in the masa dough.
- Adding red chile sauce to the masa dough enhances flavor for savory tamales.
- Whipping lard with a mixer creates a lighter masa texture, improving tamale quality.
- Use ample fat in the dough to prevent dry and tough tamales.
- Masa dough can be made up to three days ahead; store in an airtight container in the refrigerator or freeze up to six months. Defrost overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 14 tamales
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 232mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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