Name: Masa for Tamales (Easy Tamale Dough)
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: 1 1/2 cups lard or vegetable shortening, at room temperature -; 4 cups masa harina -; 1 teaspoon baking powder -; 1/2 tablespoon salt -; 3 3/4 cups warm chicken stock or water, divided (see Recipe Note) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Masa for Tamales (Easy Tamale Dough)

1. 1 1/2 cups lard or vegetable shortening, at room temperature -

2. 4 cups masa harina -

3. 1 teaspoon baking powder -

4. 1/2 tablespoon salt -

5. 3 3/4 cups warm chicken stock or water, divided (see Recipe Note) -

How to cook deliciously - Masa for Tamales (Easy Tamale Dough)

1. Stage

Whip the lard: Place the lard or vegetable shortening in a large mixing bowl. Knead with your hands until it becomes light and airy, about 20 minutes—yes, it’s a long time and that’s why it’s a labor of love. Instead, you can beat it in a stand mixer fitted with a paddle attachment or hand mixer on medium speed for about 8 minutes. The lard will change from yellowish to white.

2. Stage

Add the dry ingredients: Add the masa harina, baking powder, and salt to whipped lard, and continue mixing by hand, breaking up the large clumps of dough with your fingers. The mixture will be crumbly, resembling wet sand. You can do this with a stand mixer or handheld mixer—scrape the bottom and sides of the bowl with a rubber spatula a few times to incorporate any dry ingredients that may stick to the bowl.

3. Stage

Add the liquid: Slowly stream in 3 1/2 cups chicken stock as you continue mixing the mixture with your hands for about 15 minutes or with an electric mixer for about 10 minutes on medium speed.

4. Stage

Test the masa: Drop a quarter-sized ball of masa in a glass filled with cold water. If the masa floats, it is ready. If it sinks, add the remaining 1/4 cup chicken stock, knead for 5 more minutes, and repeat the test. Continue kneading and testing until the ball floats to the top of the glass. The masa will be wet, spreadable, and sticky. Now you’re ready to make tamales! The masa can be kept at room temperature for up to 4 hours and stored in a tightly sealed container in the refrigerator for up to 48 hours. The cold temperature will keep it from growing mold and the tightly sealed container will keep it from drying out. Any longer than 48 hours, it will sour. If you plan to make a large number of tamales, I recommend making the filling up to 2 days ahead, and the masa the day you plan to assemble your tamales. When assembling, keep the masa covered with a clean kitchen towel to avoid it from drying out. Did you love the recipe? Give us some stars and leave a comment below!