The Best Tamale Masa
This is great with any filling.
Ingredients
- 8 oz corn husk soaked
- 1 ¼ cups lard
- 1 ½ cups lard
- 1 ½ tsp baking powder
- 3 ½ cups masa harina dried
- 2 ¼ cups hot water
- 2 tsp salt
- 1 ½ cups chicken broth
Instructions
To Make Masa
- Cover the husk with very hot water; weight them down with a plate to keep all of them submerged and let stand a couple of hours.
- In a large bowl, combine the masa with the hot water; stir to combine.
- With an electric mixer on medium high speed, beat the lard with the salt and baking powder until light in texture, about 1 minute.
- Continue beating as you add the masa mixture in three parts.
- Reduce speed and add broth.
- Taste to batter and season with more salt if needed.
To Make Tamales
- Spread a THIN layer of masa over husks, and fill with a filling of your choice.
- Wrap from left to right, folding the bottom up over
- Place empty husks on the bottom of a large steamer pot and place tamales upwards in pot. Place empty husks on top of tamales inside the pot, place the lid and steam for 1 1/4 hours.
Notes
- For the lightest textured masa, refrigerate for at least an hour, then re beat, adding a little more broth to bring the masa back to the consistency before.
Tried this recipe?Let us know how it was!
