Posted:
#1
Okay, taking the bull by the horns here. Not the easiest to thing to make but if done right, they are good and a little different and a good way to use up leftovers. They also freeze very well.
Lot of recipes out there but I used the directions on a bag of Manseca Masa and the dough came out great.
2 cups Maseca Masa (got it at Kroger ethnic aisle)
2 cups chicken stock
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard or veg shortening (I actually used one stick of butter instead).
Combine masa, baking powder, and salt and mix in large bowl. Work in the stock with hands to make a soft moist dough. In an electric mixer beat the lard or butter fluffy and then add the masa into it until it has a "spongy" teture. Want to work the dough pretty good. It's supposedly ready when a small bowl of the dough floats in a glass of cold water.
Stick the dough into some softened corn husks, add filling (whatever you want), wrap up and steam for about an hour. If no steamer, put water in some type of large pot or roasting pan and make a rack out of something. Want an inch or two between the water and the tamales. They are done when the corn husk easily peels away from the tamale.
0
because of the corn husk presentation.
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