Traditional Masa For Tamales With Masa Harina
User Reviews
5
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Prep Time
40 mins
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Total Time
40 mins
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Servings
3 lbs (about 40 tamales)
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Calories
150 kcal
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Course
Condiments
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Cuisine
Mexican
Traditional Masa For Tamales With Masa Harina
Description
"Traditional Masa For Tamales With Masa Harina" features a mixture of masa harina, vegetable shortening or lard, baking powder, salt, and broth. The preparation involves kneading the shortening until light and creamy, then gradually incorporating the masa harina and broth until a sticky dough forms. The kneading process enhances the dough’s texture, making it light enough to float on cold water, which signifies readiness. The masa's balance of ingredients gives the tamale its signature tender and moist crumb while ensuring it holds together during steaming.
The method relies on hand or mixer kneading to fully integrate fats and hydrants, impacting final texture. The dough’s stickiness indicates proper hydration and fat emulsification. This masa is the foundation for authentic tamales, giving them their traditional body and flavor with a subtle corn taste and buttery richness from the shortening or lard.
The dough made from this recipe yields about 35 tamales, depending on thickness, making it suitable for larger gatherings or meal prep. Testing the masa’s floatation in cold water is a practical step to ensure proper lightness and texture before assembly.
Ingredients
- 3 cups masa harina + 2 tablespoons (500g
- 1 ½ cups vegetable shortening at room temperature, or lard, 300g
- 1 teaspoon baking powder
- ½ tablespoon table salt
- 3 cups broth at room temperature, can be beef, chicken or vegetable, 750ml
Instructions
Knead the shortening/lard:
- In a large bowl, add the shortening/lard and knead with your hands, a hand mixer or a stand mixer.
- If kneading by hand, knead about 15 to 20 minutes to reach the perfect consistency. If kneading with a mixer, beat for 5 minutes on medium speed.
Add he masa harina:
- When the shortening is ready, add the half of the masa harina, baking powder and salt. Knead/mix to integrate.
- When it's crumbly add ⅓ of the broth and knead/mix until integrated.
- Add the remaining masa harina and integrate.
- Add ⅓ broth and integrate. Then add the remaining of the broth and knead for another 15 minutes by hand or 6 to 8 minutes at medium powder in mixer.
Notes
- The masa dough will yield about 35 tamales depending on how thick you spread it.
- Ready shortening looks lighter and slightly translucent after kneading.
- Test dough readiness by dropping a small amount into cold water; if it floats, it is ready.
- If the dough does not float, knead it longer until it passes the cold water test.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3lbs (about 40 tamales)
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 0.25cup masa | |
| Calories | 150kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 40mg | 2% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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