Basic Tamale Dough

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Title: Basic Tamale Dough
Yield: 1 Servings
Categories: Mexican, Chef du jou, Zarela mart


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
1 lb Lard (non-hydrogenated; no
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


Posted to recipelu-digest Volume 01 Number 261 by Peg Baldassari
on Nov 16, 1997