Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.
Ingredients
Or, if not using fresh masa:
For both fresh masa and reconstituted masa harina versions:
Preparation
Step 1
If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
Step 2
Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
Step 3
Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
Step 4
The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.
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Reviews (4)
Back to TopThis is essentially the tamale dough I use, and it turns out beautifully when the cook takes their time to make sure everything is whipped up light and fluffy. I also add baking powder to mine for a little additional lightness and roasted corn kernels for texture and flavor. If you can find it (or make it yourself) store-rendered lard from a Mexican market is much better than the white bricks or tubs of lard found in most supermarkets. The flavor of the non-industrial lard is head and shoulders above the white stuff and really adds to your tamales. I don't know if it will show up, but here's a link to my Facebook Tamale-making album: <a href="https://www.facebook.com/media/set/?set=a.2827318811359&type=3" target="_blank" rel="noopener noreferrer ugc">https://www.facebook.com/media/set/?set=a.2827318811359&type=3</a>
Schuyler Grace
Mesa, Arizona
12/16/2022