You can make masa, a dough made from ground corn, in two ways: instant and fresh. If you don't have access to fresh masa from a tortilleria, this recipe from Maseca is a great substitute. This recipe takes only 5 ingredients and is easy to make.
This recipe makes approximately 5 dozen tamales.
How to Make Tamale Dough
- Gather dry ingredients in a large bowl, Masa Harina, salt, baking powder, garlic powder, and onion powder.
Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough
Add the moisten Masa Harina/Maseca mixture to the whipped lard/or shortening mixture. Mix until a pea-size piece of masa floats in a cup of cold water
Pea-size masa floating in water..its ready to spread on the husk
The consistency of masa should be smooth like peanut butter and spread easily on tamale husk. Spread about a 4-inch square on husk...I like tamale dough so I spread it extra wide.
This recipe with only 5 ingredients, creates your Basic Mexican masa for Tamales.
Ingredients:
- 6 cups Maseca Tamal or Masa Harina de Maiz
- 2 teaspoons salt
- 1 tablespoon baking powder
- 2 cups lard or shortening
- 5-6 cups chicken broth or water
- Optional: 1 tsp garlic powder & onion powder
Instructions:
- Mix Maseca Tamal, baking powder, and salt in a bowl. Add enough chicken broth/or water and mix thoroughly with your hands to make a soft moist dough.
- In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
- Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.
- Prepare your tamales with the filling of your choice. Yields: approx. 5 dozen tamales
- Tamale dough can be refrigerated for 3 days in a sealed container, or frozen for up to 5 months.
