Masa Dough
Tamales begin with masa—the soft, tender corn dough that surrounds the filling. In Mexico, masa is traditionally made from nixtamalized corn, either purchased fresh as prepared masa at Latin markets or made from masa harina, a dried corn flour such as Maseca. Masa harina is made from dried hominy: corn that has been soaked and cooked in an alkaline solution, traditionally limewater. This process, called nixtamalization, removes the outer hull, softens the corn, and makes certain nutrients more readily available. The treated corn is then washed, dried, and finely ground into masa harina flour.
- Yield
- about 25-30 tamales
Directions
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Whip the Fat: In a large bowl, beat the shortening or lard using a wooden spoon, a hand mixer, or stand mixer until light and fluffy. By hand, this may take 5–8 minutes; or with a mixer, beat for about 2 minutes on medium speed.
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Build the Masa: Add one cup of masa harina at a time, along with the baking powder and salt in the first addition. Mix until well combined.
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Add the Broth: Once the mixture becomes a crumbly and sandy texture, add one cup of the broth at a time. Mix until incorporated. Repeat, alternating the remaining masa harina and broth, until everything is incorporated. Continue mixing until the dough is smooth, soft, and easily spreadable. The finished masa should be moist but not wet, and easily spreadable- like a hummus texture
From Shawnie's class “Handmade Tamales & Salsa Workshop”
