Need some help with my masa?

Question

I need help!!!!! I cant remember how to make the masa dough for tamales.....does anyone know how to make just the dough? I know I need the Maseca masa but how much lard and liquid do i need for the whole bag of masa its a 4.4lb bag.....

Im not anywhere near a place that I could buy premade masa.....

Answer 1

Masa (Tamale dough) from scratch

1 pound lard
3 pounds finished fresh corn mixture
1 cup chicken or pork stock
21/2 tablespoons salt

Beat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a weak mixer is not a spoon, but your bare hand. Whip and beat the lard with a rapid folding motion until you feel the lard is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.

Still mixing on medium speed, begin adding the fresh corn mixture a handful at a time. If mixture seems too stiff, add stock a little at a time, up to 1 cup. Stop to scrape down the sides of the bowl with a rubber spatula. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.


When the dough has reached the light and fluffy stage, beat in 1/2 cup of the cooled red chile (from accompanying chile recipe) and mix thoroughly to color the dough evenly.

To test the readiness of the dough, drop a teaspoon of it into a glass of water. If it doesn't float, continue to beat. If it does float, the mixture is ready to be spread onto corn husks, but can hold if other ingredients, such as the filling, need to be prepared. Makes enough masa to make 45-50 tamales.

Answer 2

I love tamales and it has been a very long time since I made them. I do know that if you go to a Mexican grocery mart you can buy masa pre made and it is very good. Don't they call Mexican grocery stores supermercado? dont know cant remember

Answer 3

You are missing one ingredient...about three or four other people to help!!! :) That's how the Mexicans make them so efficiently during the holidays! Other than that, Cister's recipe sounds fab! I have never used the chili coloring, though, and I mix the dough by feel and with my hands, that takes some experience...Good luck with your new holiday tradition! :)

Answer 4

Corn & Cheese Arepas: those at the instant are not Mexican yet they are yummy! Arepas, or corn truffles, are general in South American countries like Venezuela and Colombia the place they are many times served heat with meats and stews. Serves 8 components: 2 one million/4 cups finished milk one million tablespoon corn oil or olive oil one million/4 teaspoon salt 2 cups masa harina one million teaspoon cumin one million cup clean cooked or canned corn one million cup grated mozzarella cheese one million tablespoon olive oil approach: In a saucepan over med extreme warmth, deliver 2 one million/4 cups milk, oil, and salt to a boil. In a blending bowl, combine the masa harina and cumin. Pour the liquid over the masa and stir till the consistency of a batter. upload the corn. Stir till blended. disguise and set aside for 15-20 minutes. upload in the cheese and combine properly to combine all the climate. Divide dough into 8 products. style each right into a ball after which press right into one million/2-inch patties. Grease a griddle pan or forged iron pan with ultimate tablespoon oil and warmth pan to medium extreme warmth till warm. working in batches and taking care to not overcrowd the pan, cook the truffles till blackened, approximately 4 to six minutes in line with area. Serve heat.