Basic Tamale Dough

Title:
Basic Tamale Dough

Yield:
1 Servings

Categories:
Mexican,
Chef
du jou,
Zarela
mart




Ingredients:





     3 lb Fresh masa (ask for coarsely


          -ground) or 4 1/2 cups masa


          -harina and 4 to 5 cups warm


          -caldo de pollo plus more as


          -needed


     1 lb Lard (non-hydrogenated; no


          -preservatives)


 2 1/2 tb Salt






 If using fresh Masa, set aside. 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 the


 mixture should not be loose. 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 Kitchen Aid 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. Still mixing on medium speed, begin adding the Masa, a handful


 at a time. Stop to scrape down the sides of the bowl with a rubber spatula


 as necessary. Alternatively, beat in the Masa using your bare ha nd as a


 whipping and folding tool. If the mixture becomes too stiff to beat, add up


 to 1 cup tepid chicken or pork stock, a little at a time. When all the Masa


 has been incorporated, the mixture should be very light and delicate, the


 texture of buttercream frosting. Beat in the salt. The mixture is now ready


 to be spread onto corn husks, banana leaves, or other wrappers and steamed


 


 Recipe by: CHEF DU JOUR ZARELA MARTINEZ SHOW #DJ9159


 


 Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari


 
on Nov 16, 1997