Masa For Tamales With Lard Food

FRESH MASA FOR TAMALES

Steps:

• Note: If you are using a hand mixer, divide the ingredients in half and mix in 2 batches. This amount of masa and lard will burn out a hand mixer.
• Beat lard with a stand mixer (or a hand mixer and two large bowls) to the consistency of whipped cream (takes about 15 minutes on highest setting).
• Add 1/3 of masa a little at a time in small, golfball sized pieces.
• Sprinkle baking powder and salt over the lard mixture. Beat until well combined.
• Add remaining masa a little at a time in small, golfball sized pieces.
• With the mixer on slow speed, add the beef broth into whipped lard and masa mixture while the mixer is going.
• Turn the mixer to high and continue whipping the mixture until a small spoonful of masa floats in cold water.

BASIC TAMAL DOUGH

Steps:

• If using fresh masa, skip to next step. If using masa harina, place it in a large bowl and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix with your hands until you have a stiff, smooth dough like a medium-pliable bread dough. Use a little more stock if necessary, but mixture should not be loose.
• Beat lard in the large bowl of an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not of the most powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a mixer is not a spoon but your bare hand: Whip and beat the lard with a rapid folding motion until you feel it lightening and continue to whip until it is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.
• Keeping mixer on medium speed, begin adding masa or reconstituted masa harina to lard a handful at a time. Stop to scrape down sides of bowl with a rubber spatula as necessary. If mixture becomes too stiff to beat, add up to 1 cup tepid chicken stock a little at a time. Alternatively, beat in masa or reconstituted masa harina using your bare hand as a whipping and folding tool, adding up to 1 cup chicken stock as necessary. When all masa or reconstituted masa harina has been incorporated the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.
• The mixture is now ready to be filled or spread onto corn husks, banana leaves, or other wrappers, and steamed.

TAMALE DOUGH

Steps:

• Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.
• Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.
• Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.

CAROLINA'S TAMALES RECIPE BY TASTY

Steps:

• Make the filling: In a large skillet, heat the olive oil over medium-high heat. Add the cactus and onion, and cook until tender, 3-5 minutes. Add the garlic and salt, and cook for another 2 minutes, until the garlic is fragrant. Transfer to a medium bowl and set aside.
• Make the tamales: In a large bowl, combine the masa harina, rice flour, salt, and baking powder.
• Add the melted lard and 3 cups of beef stock, and mix with an electric mixer on low speed until partially combined. Add the remaining 3½ cups of beef stock and continue mixing by hand until a wet dough forms. The dough should have the consistency of a thick hummus; if it is too dry, add more stock or water. And if it is too wet, add more masa harina, ¼ cup at a time.
• Soak the corn husks in water until softened slightly, about 2 minutes.
• Scoop about 4 tablespoons of the masa mixture onto the center of the smooth side of a corn husk. Spread into a flat rectangular shape, leaving the bottom third of the corn husk empty. Add about a tablespoon of the cooked cactus mixture, 1-2 tablespoons queso fresco, and 2 tablespoons salsa verde to the center of the masa rectangle.
• Bring the long sides of the corn husk together to encase the filling inside the masa, then fold the bottom of the corn husk up. Leave the top open. Tie a strip of corn husk around the tamale to secure. Repeat with the remaining ingredients.
• Fill a large pot with the water. Set a smaller pot lid upside down in the bottom of the pot, then layer 5-6 corn husks on top to create a nest. Stack the assembled tamales on top of the nest with the open ends of the tamales facing up, filling the pot to the top.
• Cover the pot with aluminum foil and steam the tamales over medium heat for 45-60 minutes. (To check if the tamales are cooked, carefully remove and open a tamale from the very top of the pot.The masa should separate easily from the corn husk.)
• Remove tamales from the steamer and let cool until ready to eat.
• Enjoy!