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Tamal Dough made with Masa Harina Recipe

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This recipe for Tamal Dough made with Masa Harina, by , is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Leonard Suess

Category:
Category:

Ingredients:  
Ingredients:  
Tamal Dough made with Masa Harina

This easy tamal dough recipe makes about one dozen tamales but you can double, triple,
or quadruple it, as needed. The recipe can easily be made by hand in a bowl, but whipping
the lard in a stand mixer makes for fluffier and lighter tamales.

INGREDIENTS
2/3 cups lard, or shortening
teaspoon kosher salt
1 teaspoon baking powder
2 cups masa harina, corn flour - see notes
1 to 2 cups warm homemade chicken stock, or store-bought low-sodium broth

Caldo de Pollo (Homemade Chicken Soup)
/

INSTRUCTIONS
NOTES
Masa harina is readily available in the Hispanic aisle of your grocery store and online.
If you are making tamales with chile add a bit of chile sauce to your masa for added
flavor.

Directions:
Directions:
INSTRUCTIONS

1. Combine lard, salt, and baking powder using an
electric mixer, beat at medium-high speed until well
whipped, about 1 minute.

2. Add one-fourth of the masa at a time to the lard,
beating between additions until thoroughly
incorporated.

3. Slowly add chicken stock and continue beating until
dough is light and has a soft and spreadable
hummus-like texture. If its too dry, mix in a little more
broth; if your dough is too loose, add more masa
harina until you get the desired texture. Add chile
sauce (if using) and stir to combine.

4. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of
warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another
minute and test it again. Repeat this process until the masa floats.

5. Cover the masa and set aside and make tamales with your filling of choice.

Personal Notes:
Personal Notes:
2 to 3 tablespoons chile sauce, optional

 

 

 

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