Masa For Tamales Recipe

I was messing around in my kitchen one day and decided to try this tamale dough recipe with 4 cups of masa harina, a dash of salt, some baking powder, warm chicken broth, and lard, and i gotta say, watching it transform into this light, fluffy dough was seriously a game changer even if i fumbled a bit along the way.

I think my masa for tamales recipe is simply nutritious using quality masa harina mixed with just enough salt and baking powder combined with warm broth and lard. I love how it gives a balanced energy boost being high in carbohydrates while delivering a rich flavor that really enhances the tamales overall.

Ingredients

• Masa Harina, ground corn flour, is the base that holds these flavors together.
• Salt enhances flavors simply by drawing out the natural taste of each element.
• Baking Powder creates light bubbles, making the masa airy and delicious.
• Warm Chicken Broth adds a savory, moist touch to bind the masa perfectly.
• Lard gives a rich, creamy feel even though it is heavy in fats.

Ingredient Quantities

• 4 cups masa harina
• 1 tsp salt
• 2 tsp baking powder
• 1.5 to 2 cups warm chicken brood (or vegetable broth if you like)
• 2/3 cup lard (or vegetable shortening if you prefer)

How to Make this

1. In a large bowl, mix together 4 cups of masa harina, 1 tsp salt, and 2 tsp baking powder.

2. Slowly add
1.5 to 2 cups of warm chicken broth while stirring. Dont add it all at once, just check for a light, fluffy dough.

3. Once the broth has been incorporated, mix in 2/3 cup lard thoroughly until its fully blended.

4. Use your hands to knead the mixture well. The dough should feel smooth and a bit soft but not sticky.

5. If the dough seems too dry, gradually add a little more broth until you reach the right consistency.

6. Let the dough rest for about 20 minutes so the masa can fully absorb the liquid and the lard works its magic.

7. Give the masa a quick stir after the rest and check that it’s light and airy before you fill your tamales.

8. Now your masa is ready to be spread on corn husks and filled with your favorite tamale fillings. Enjoy cookin!

Equipment Needed

1. Large bowl – used for mixing masa harina, salt, and baking powder.
2. Measuring cups – to accurately measure 4 cups of masa harina and the 1.5 to 2 cups of warm chicken broth.
3. Measuring spoons – for the 1 tsp salt and 2 tsp baking powder.
4. Mixing utensil (spoon or spatula) – to gradually stir in the broth and then the 2/3 cup of lard.
5. Clean countertop or pastry board – for hand kneading the dough to get it smooth.
6. Timer – to keep track of the 20 minute resting period

FAQ

• What is masa for tamales? Masa is the dough from masa harina, salt, baking powder, warm chicken broth, and lard used to make tamales. Its the base for making those tasty treats
• Can i use vegetable broth instead of chicken broth? Sure, you can. Using vegetable broth makes it vegetarian and still gives good flavor
• How do i know when the masa is mixed right? The masa should be light and fluffy with a smooth texture. If its too thick, just add a little more warm broth to thin it out
• What if i dont have lard? You can use vegetable shortening as a substitute, but the taste might be slightly different than using lard
• How long can i store leftover masa? Leftover masa can be kept in an airtight container in the fridge for about 2 days or frozen for longer storage

Masa For Tamales Recipe Substitutions and Variations

• Instead of masa harina, you might try mixing equal parts cornmeal and all-purpose flour although the texture could be a bit different.
• If you dont have salt on hand, sea salt works just fine; just measure it the same way but be careful because it could taste a little stronger.
• For baking powder, you can also use 1/4 tsp baking soda mixed with 1/2 tsp cream of tartar to get a similar rising effect.
• Not into chicken broth? No worries, vegetable broth or even water with a bouillon cube added in is a solid backup.
• If lard isn’t available or youre avoiding it, you can replace it with vegetable shortening or a bit of melted butter for a slightly different flavor.

Pro Tips

1. When you’re adding the warm broth, do it slowly – dont try to dump it all at once. This makes sure that your dough turns out light and not all lumpy.
2. Stir in that lard real thoroughly; if you skimp on the mixing, you’ll end up with unevenly distributed fat which makes the masa clumpy.
3. Let the dough rest for a good 20 minutes. Trust me, this waiting period lets the masa really absorb the liquid, so the finished product ends up softer and airier.
4. Always keep an eye on the dough consistency. If it feels too dry, don’t be afraid to add a little more broth gradually until its just right. Enjoy cookin!