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Fresh Masa for Tamales




Source of Recipe


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Recipe Introduction



Here is a great basic tamale masa recipe made with fresh masa. You'll need to live near a large Latin population to be able to find fresh ground masa. Dried masa harina flour is easily found in most supermarkets.

When buying fresh masa, be sure to get unprepared masa, which is simply stone ground corn treated with a little lime. Unprepared fresh masa is the basis for this dough.


List of Ingredients












2 1/2 cups chicken, meat or vegetable stock
2 cups lard, butter, margarine, shortening, olive or corn oil, or any combination of these
1-2 tablespoons salt (how much depends on how salty your stock is)
5 pounds fresh unprepared masa





Makes about 30 cups -- Enough for About 5 Dozen Tamales

If you're using butter, margarine, lard or shortening as your fat, beat the solid fats on high speed in the bowl of an electric mixer for 2-3 minutes or until light and fluffy. Alternate adding the fresh masa mixture with the warm stock, a cup or so at a time until it is all incorporated. Continue to beat for about 5-7 minutes or until the dough is a thick paste consistency.

If you're using oil, put the fresh masa in the bowl of the electric mixer and beat for a minute or two. Slowly drizzle in oil alternating with warm stock, about a cup at a time until it is all incorporated. Beat on high for 5-7 minutes or until the dough is a thick paste consistency.

Tip:
you can tell if your fresh masa dough is ready by using the "float test." Drop about 1/4 teaspoon masa dough into a glass of cold water. If it floats, the dough is ready. If it sinks, continue whipping the masa for another minute or two. Repeat the test until the masa floats. Unfortunately, this test will not work with masa made from dried masa harina flour, only those doughs made with fresh unprepared masa .




Recipe