Tamale Masa Dough
In Mexico, tamales are traditionally made with two types of masa: freshly prepared nixtamalized corn masa (often available at Latin markets) or masa harina, a finely ground corn flour such as the Maseca brand. Masa harina is made from dried hominy—corn that has been treated through a process called nixtamalization. In this method, dried corn is soaked and cooked in an alkaline solution, typically limewater, which loosens the outer hull and enhances both flavor and nutritional value. The corn is then rinsed, dried, and ground into a soft, fragrant flour, forming the foundation of tender, flavorful tamales.
- Yield
- about 20 tamales
Directions
-
Make dough: Whisk masa harina, baking powder, and salt in a bowl. In a separate bowl, use a spatula to beat lard/shortening until light and fluffy. Gradually add masa dry mix to the fat, alternating with warm broth, mixing until it’s just spreadable. Dough should be soft and moist.
-
Test: drop a small piece in cold water — if it floats, masa is whipped enough; if it sinks, beat more/adjust liquid. Keep covered with a damp towel while assembling tamales so the dough doesn’t dry out.
From Shawnie's class “Cinco de Mayo Celebration”
