HOT TAMALES
Provided by Alton Brown
Time 5h45m
Yield 4 to 5 dozen tamales
Number Of Ingredients 20
Steps:
- In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin. Divide the mixture in half and reserve 1 half for later use.
- Cut the Boston butt into 6 even pieces and place into a 6 to 8-quart saucepan. Add half of the spice mixture and enough water, 3 to 3 1/2 quarts, to completely cover the meat. Set over high heat, cover and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 2 to 2 1/2 hours. Remove the meat from the cooking liquid to a cutting board. Leave the cooking liquid in the pot. Both meat and liquid need to cool slightly before making dough and handling. Remove any large pieces of fat and shred the meat into small pieces, pulling apart with your hands or using 2 forks.
- Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 3 minutes. Add the garlic, jalapeno, and remaining half of the spice mixture and continue to cook for another minute. Add the meat and cook until heated through, 2 to 3 minutes. Remove from the heat.
- While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.
- For the dough:
- Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 3 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- To assemble the tamales:
- Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- To cook the tamales:
- Stand the tamales upright on their folded ends, tightly packed together, in the same saucepan used to cook the meat. Add the reserved broth from making the dough and any additional water so the liquid comes to 1-inch below the tops of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil, approximately 12 minutes. Remove the lid, reduce the heat to low, to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
- Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.;
REAL HOMEMADE TAMALES
I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.
Provided by SADDIECAT
Categories World Cuisine Recipes Latin American Mexican
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
- Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
- Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
- Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
- Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g
TAMALE DOUGH
Provided by My Food and Family
Categories Recipes
Time 5h
Yield Makes enough for 26 servings, 2 tamales each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
TRADITIONAL TAMALES (PORK)
This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the effort. Not for the faint-hearted cook for sure. They are a huge hit here in the West. For added flavor, top with either some of the red sauce used to prepare this recipe, or with my favorite, green chili sauce with pork, recipe #20574. Serve with sides of Spanish rice, refried beans topped with cheese and frosty margaritas for a delicious authentic Mexican meal. For an online tamale-making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Pork
Time 6h
Yield 50 Tamales
Number Of Ingredients 10
Steps:
- In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil.
- Simmer covered, about 2 1/2 hours or until meat is very tender.
- Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so).
- Shred the meat using 2 forks, discarding fat.
- Strain the broth and reserve 6 cups.
- In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes.
- To make masa beat shortening on medium speed in a large bowl for 1 minute.
- In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt.
- Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste).
- In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well.
- To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side).
- Place about 1 tablespoon meat and sauce mixture in the middle of the masa.
- Fold in sides of husk and fold up the bottom.
- Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven.
- Lean the tamales in the basket, open side up.
- Add water to Dutch oven just below the basket.
- Bring water to boil and reduce heat.
- Cover and steam 40 minutes, adding water when necessary.
- To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.
BASIC MEXICAN TAMALE DOUGH RECIPE
This master dough recipe for Mexican tamales makes a light and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork or red chili with chicken.
Provided by Joshua Bousel
Categories Snacks
Time 1h20m
Yield 30
Number Of Ingredients 5
Steps:
- Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
- Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour.
- Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 0 g, Fat 8 g, ServingSize Makes enough dough for about 30 tamales, UnsaturatedFat 0 g
TAMALES MADE EASY
Make and share this Tamales Made Easy recipe from Food.com.
Provided by birdfamily96
Categories Kid Friendly
Time 1h
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- First, prepare the filling. Heat the oil in a medium-size skillet over medium heat. Add the onion and pepper and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the tomato and continue cooking until a sauce has formed, about 5 minutes. Stir in the paprika, cumin, red pepper flakes, salt, and pepper. Add the beef to the mixture and cook, breaking it into smaller pieces, until the meat loses its pink color, about 5 minutes. Stir in the flour and cook for 2 minutes more. Add the chicken broth and continue cooking, stirring often, until the mixture thickens, about 5 minutes. Remove the filling from the heat and let it cool.
- Make the dough. Put the hominy in a food processor and pulse it until it's smooth, scraping down the sides as necessary, about 1-1/2 minutes. Add the cheese and butter and pulse until well blended, about 30 seconds more. Add the eggs and the yolk and pulse again. Add the mustard, baking powder, salt, and hot sauce and process until a light, fluffy dough has formed. Transfer the dough to a cake pan, spread it over the bottom, and divide it into 10 portions.
- To assemble each tamale, place half a portion of dough in the center of a sheet of parchment paper. Flatten the dough into a 3- by 5-inch rectangle, then spread 1/4 cup of filling onto the center of the rectangle. Cover the filling with the other half of the dough and pat it down. Tightly fold the parchment paper around the tamale and secure it with twine (http://familyfun.go.com/recipes/how-to-wrap-a-tamale-877507/).
- Fit each of two large pots with a steaming basket or colander. Add water to each pot, filling it to just below the bottom of the basket. Remove the baskets and bring the pots of water to a boil.
- Loosely arrange five tamales in each basket, leaving space for steam to circulate as the tamales cook. When the water is boiling in each pot, set a basket inside and cover the pot with a clean kitchen towel. Top the towel with a tightly fitting lid and steam the tamales, replacing water as needed until they are firm to the touch, about 30 to 40 minutes. Use tongs to remove the tamales from the baskets (a parent's job). Let the tamales cool slightly before serving with your favorite salsa. Makes 10 tamales.
Nutrition Facts : Calories 309.9, Fat 20.8, SaturatedFat 10.2, Cholesterol 117.7, Sodium 752.9, Carbohydrate 15.8, Fiber 2.7, Sugar 2.8, Protein 14.8
TAMALE DOUGH
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.
BASIC TAMAL DOUGH
Though the amount of salt may seem excessive, a lot of the salt will be lost when the mixture is steamed inside the tamal wrapping. You can reduce the amount somewhat, but remember that the particular flavor of masa in tamales is complemented by salt.
Provided by Zarela Martinez
Categories Hominy/Cornmeal/Masa Corn Christmas Dinner Wheat/Gluten-Free Tree Nut Free Soy Free
Number Of Ingredients 8
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.
More about "tamale dough food"
HOW TO MAKE TAMALES: AUTHENTIC HOMEMADE TAMALES RECIPE ...
From masterclass.com
3/5 (96)Category EntreCuisine MexicanTotal Time 1 hr 45 mins
- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream lard and butter together until light and fluffy, about 2 minutes. (Alternatively, use a hand mixer or whisk.) 2. In a separate bowl, mix masa harina, baking powder, and kosher salt together until well combined. Add dry ingredients to the whipped lard and mix until a shaggy dough forms. 3. Add broth one cup at a time, mixing after every addition, until a light, spongy dough forms. (You may not need to use all of the broth.) Test the masa by pressing a little into the palm of your hand. If it holds its shape and doesn’t crack, and is able to be easily removed from your palm without sticking, the dough is ready. If not, add more liquid and continue to mix.
- 1. In a large bowl or stockpot, soak corn husks in warm water and cover. (If the corn husks rise to the surface, cover with a clean plate or other weight.) Soak until softened, about 30 minutes and up to overnight, then drain and pat dry with a clean kitchen towel. 2. Line a large strainer or steamer basket with corn husks (this is a good use for any extra-large or extra-small husks) and place a ball of foil in the center. Place tamales against the ball, open side up, leaning them against each other. 3. Set a softened corn husk on a flat surface smooth side up, with the wide end facing you and the tapered end pointing away from you. Starting from the wide end of the husk, spread 2 tablespoons masa with your fingers or an offset spatula from edge to edge and about ⅔ of the way up the husk. You should have a rectangle about a ¼ inch thick. Repeat with remaining husks. 4. Add 2 tablespoons of chilled filling to the center of the masa-covered husk. Fold one side of the husk over the fillin
HOW TO MAKE TAMALES | TAMALE RECIPE | MEXICAN RECIPES
From cookingnook.com
Cuisine MexicanTotal Time 1 hr 30 minsCategory Main or SideCalories 75 per serving
- Put the masa harina in a large bowl and reconstitute by adding warm chicken stock. Beat with a wooden spoon until the dough is stiff, but smooth. Add a little more stock if necessary, but be sure to keep the mixture firm.
- In another large bowl, beat the lard with a mixer fitted with a paddle until it is very fluffy, about 3 minutes. Continue to beat at medium speed and add the masa a little at a time until well combined. The texture should be light and fluffy. To see if the mixture is blended well enough, drop a teaspoon of the dough into a glass of water. If it floats, it's mixed well. If not, keep beating. Set aside.
- Heat the oil in a large skillet over high heat and cook the bell peppers, jalapenos and onion for 4-5 minutes or until the mixture begins to soften. Add the corn and cilantro, season with salt and remove the pan from the heat. Gently fold the mixture into the prepared masa until well combined, being careful not to overwork. Choose several softened corn husks and tear into 72 thin strips. These will be used to tie the tamales.
- On a clean, dry surface, spread out 42 softened corn husks and spoon approximately 2-3 tablespoons of the prepared masa into the middle of each husk. Roll each tamale lengthwise, tightly, then twist at both ends, much like the wrapper of a Tootsie Roll. Securely tie each end with a strip of the corn husk or butcher twine. Set aside.
TRADITIONAL MASA RECIPE - TAMALE DOUGH RECIPE | FOOD & …
From foodandwine.com
5/5 (1)Category Bread + Dough
- Combine lard, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. With mixer running on low speed, gradually add masa. Once all masa is added, return to medium-high speed; beat until mixture is fluffy, 2 to 3 minutes.
- Reduce speed to medium-low, and gradually stream in 1/2 cup chicken stock. Beat until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.
EASY TAMALES RECIPE - MEXICAN PLEASE
From mexicanplease.com
4.6/5 (41)Calories 832 per servingTotal Time 2 hrs
- Start by adding the corn husks to a large bowl and soaking them in the hottest tap water you've got. You can use a bowl or plate to keep them submerged if they float to the surface.
- To make the dough, add 1.5 cups masa harina to a mixing bowl along with 1 teaspoon baking powder and 1 teaspoon salt. Combine well and then add 1 cup of stock, roughly combining into a shaggy dough.
- Add 6 tablespoons of lard and 3 tablespoons of butter to a mixing bowl and let it come to room temp. Use a hand mixer on medium-high to whip the fat to a lighter consistency, approx. 2 minutes.
- Add half of the masa dough to the fat and combine using the hand mixer on medium speed. Add the other half and combine into a cohesive dough. Along the way you might need to add additional stock to get it to combine. I usually end up using my hands to give it a final mix.
TAMALES - GUATEMALAN FOODS
From guatemalanfoods.com
Servings 4Estimated Reading Time 3 minsCategory Main Dishes
TAMALE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Corn ( maize) masa, banana leavesRegion or state North AmericaPlace of origin MesoamericaVariations Corunda, Guajolota, Uchepos, Zacahuil
HOMEMADE TAMALE DOUGH FROM MASA HARINA RECIPE
From thespruceeats.com
4.3/5 (492)Calories 515 per serving
CORNMEAL TAMALES RECIPE BY GADGET.COOK | IFOOD.TV
From ifood.tv
Butter/Margarine 1/4 Cup (4 tbs)Cornmeal 1 Cup (16 tbs)Cornhusks/Parchment, or foil 1/2 Cup (8 tbs)Calories 1358 per serving
TAMAL | TRADITIONAL STREET FOOD FROM MEXICO
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EASY MASA DOUGH RECIPE - CHOWHOUND FOOD COMMUNITY
From chowhound.com
5/5 (6)Servings 7Cuisine MexicanCalories 286 per serving
- Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
- Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes.
- Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes.
- Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (188)Calories 72 per servingCategory Main Course
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
HOW TO MAKE TAMALES: A STEP-BY-STEP ... - FARM TO JAR FOOD
From farmtojar.com
Ratings 6Calories 228 per servingCategory Main Course
- Place tamale husks in a large bowl. Pour hot or boiling water over the husks. Let sit in the hot water until you are ready to use them (can leave them overnight).
- In a dutch oven (or large pot), cover pork with water and add all remaining ingredients for the pork (onion & spices & water). Cook for 4-8 hours over low heat, 4 hours minimum. **Alternatively, add all pork ingredients to an instantpot and cook for 2 hours.
- Heat 1 1/2 Tbsp lard in large saucepan over medium heat. Add chopped onion and saute until beginning to brown; add minced garlic for last minute and saute.
EL SALVADOR FOODS. 20 TRADITIONAL SALVADORAN FOODS TO TRY ...
From elsalvadorinfo.net
Estimated Reading Time 5 mins
- Pupusas. The National Dish of El Salvador. Pupusas, the national dish of El Salvador, are hand-made tortillas made out of corn or rice flour filled with cheese, pork, beans, or Loroco (a local edible flower).
- Tamales. Best Salvadoran Food for Most Special Celebrations. Salvadoran tamales are made using corn dough, spices and filled with chicken, a slice of boiled egg, an olive, green pepper, and a small piece of potato.
- Yuca Frita con Chicharron or Deep-Fried Cassava with Pork Chunks. Yuca con chicharron is fried pieces of Yuca root or Cassava, served with chunks of crispy pork meat.
- Sopa de Pata or Cow Foot Soup. Sopa de Pata is made with meat from the cow’s feet, cooked with vegetables, such as Yuca, corn, plantains, beans, tomatoes, and cabbage.
- Sopa de Res or Beef Soup. Sopa de Res is a traditional Salvadoran lunch soup. The soup is made by cooking large chunks of beef with corn, carrots, yuca, cabbage, plantains, and zucchini.
- Sopa de Mondongo or Tripe Soup. Mondongo soup is made using cow’s tripe, tendons, and cartilage mixed with spices, corn, cabbage, carrots, and yuca. Mondongo soup is a popular dish among local Salvadorans for getting rid of hangovers.
- Sopa de Gallina India or Wild Chicken Soup. Gallina Indian soup or Sopa de Gallina India is made using wild or indigenous Indian chicken. The soup is mixed with chopped vegetables, garlic, herbs, and spices.
- Empanadas de Leche o Frijoles. Empanadas are ground plantain molded into oval balls stuffed with vanilla custard or beans; this sweet food is served with sugar sprinkled on top.
- Pasteles or Pastelitos. Fried Pasteles or Pastelitos are another popular Salvadoran food eaten mainly as a snack or appetizer. It is an appetizer similar to Spanish Tapas that are eating at local pubs.
- Quesadillas. Salvadoran Cheesecake. Quesadilla is a delicious traditional Salvadoran dessert made with a mixture that includes cheese, butter, eggs, milk, and flour.
HOW TO MAKE TAMALE MASA DOUGH WITH MASA HARINA | 24BITE ...
From 24bite.com
4.9/5 (75)Calories 163 per servingCategory Main Course
- Melt lard (see below for alternatives). You can melt it on the stovetop. I melted it in a glass measuring cup in the microwave for two minutes.
- Add lard and 3/4 cup Tamale Sauce to masa harina mixture. Mix well. It will look like wet sand like you would use to make sand castles.
- Add one cup of stock at a time and mix well until you have FOUR CUPS stock in the masa. Let sit for about 20 minutes for the liquid to soak into the masa harina. You are looking for the consistency of hummus or cake batter. Continue adding stock about 1/4 cup at a time, as necessary, to reach the right consistency for spreading easily.
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