This requires no filling.

Let us know if you have any success with it! Tried this recipe and did a full batch filling them with my smoked pork green chili…WOW! Sometimes you may see masa harina labeled as "instant," which is to indicate that it comes together instantly when you add water. Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter. Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. 8 ounces lard or butter, at room temperature, 3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained), 1/2 cup plus 2 tablespoons warm chicken broth or water. I’ll freeze the rest of the pork filling and the prepared masa later during the holidays. Yvette has been featured in several prominent publications, websites, radio, and TV. Is it possible to refrigerate the leftover prepared tamal dough and use it the next day for a different kind of tamal? I’m concerned about tying these and how I catch the bottom fold in that. If so, do I re-steam straight from the freezer to re-heat? Making masa for tamales is as simple as that. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Good Luck! I just got an Instant Pot, I will have to try this! What?? 6 cups Maseca Tamal or Masa Harina cornflour, Optional: 1 tsp onion powder & garlic powder. Wondetful tamales! This easy tamal dough recipe makes about one dozen tamales but you can double, triple, or quadruple it, as needed. If you don’t live in such a place—or if you just want to make your tamales completely from scratch—use this basic recipe. Help! Add the moisten cornflour mixture … Just 5 ingredients is all you need to make light, tender and flavorful tamale dough! Sounds very authentic from a Mexican perspective (which I have). I’m excited to try this recipe but don’t want to mess it up. Or replace the spices mentioned with powdered cinnamon and cloves to complement a pork filling or for sweet (dessert) tamales. Perhaps my first go, but even then I find myself adding or substituting ingredients! Add the lard to the dough, beating in a little at a time, until well combined. If you have the Muy Bueno cookbook or have been following my blog you know that I usually recommend purchasing fresh ground corn (unprepared masa) from a tortilleria (tortilla factory) or in the refrigerated section of a Latin supermarket to make Tamal Dough (Masa para Tamales). I think they taste better the next day! But my question is, how much water do I pour into the pot? You likely wash your hands several times a day, but are you doing so effectively? Thank you Rick Bayless!!! I have so many complements with this Tamale recipe. Make the recipe your own. If the dough is too dry, add more broth. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life. Martha Stewart may receive compensation when you click through and purchase from links contained on These are simply delicious. Did I perhaps over-beat the dough (is that even possible)? I didn’t add anymore broth but continued to beat for an additional 10 minutes. NOW we understand. I modified it a bit. Then I shred my meat -let it cool and then add some fresh salsa verde, fresh squeezed lime, minced cilantro & japs.

How to Make Tamale Dough.

Dear Rick, I made a small batch to test.

This really irks me. This year we will be making several dozen for our New Years Eve celebration. I usually skim off any fat from cooking the beef—for shredded beef filling—and use that in place of the lard or shortening. Better than making your masa ahead of time is to make the whole batch of tamales ahead of time then you only have about 30 minutes of steaming to warm them up! Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. This recipe makes about one dozen tamales so feel free to double, triple, or quadruple this recipe, as needed. I steamed for an hour, but had to steam an additional 30 minutes to “set” the masa, and I think I should add additional corn masa to the remainder when it’s thawed for the extra batches. If it feels too loose then definately add more masa. In a large mixing bowl mix the masa harina with the warm water or broth. Save my name, email, and website in this browser for the next time I comment. I have been trying for years to make a nice light masa. I don’t buy the prepared because it’s salted by the store and sometimes too salty. tamale husk. Add chicken broth or water, mix thoroughly in the stand mixer or by hand, mixture. The recipe can easily be made by hand in a bowl, but whipping the lard in a stand mixer makes for fluffier and lighter tamales. But my other tricks are adding black olives, OR nacho jalapenos slices OR a mixture of fresh diced onions with cilantro (or ALL!!) Start by carving out a designated work area in your space. THANK YOU for such a great recipe! Armed with Rick’s recipes and advice from out Latino friends, we made our own. But I recently learned that the word “tamale” is a borrowed word from the Nahuatl word “tamalli” which means “enveloped or wrapped.”. Then there is no problem with the masa dough “floating”, and it comes out very light and fluffy. They’re made from masa harina, oil instead of lard or shortening, baking powder, salt and broth. Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Note: Masa harina (which translates as “dough flour”) is the dry product; masa is “dough” and is what you have after rehydrating the flour.

Join me as I share cherished family Mexican recipes and embrace my culture through food, fiestas, and family life. I am too tired after making tamals and would like to start again tomorrow. Hi! lol. I’m so lucky to have a tortilleria so close to my home. Tamales are delicious and are a bit of an art form to get right. If so, thanks for that because I’ve been looking all over the ‘net for that info, and this recipe is the only site so far that has it. I have the opportunity to buy lard from a farmer who only uses humanely raised animals and natural farming techniques.

There's no limit to what you can put inside a tamale, but here are few ways you can use this recipe. Instead of stock, I use the broth from my seasoned meat to add to the masa for an extraordinary flavor. These came out ok. I use a strainer type tool with decent sized holes to strain my stock to keep the big chunks out but still let the tidbits blend in with my masa mixture, instead of broth or water…I also add more paprika and even a dash of tapatio or cayenne too. Thanks! The recipe can easily be made by hand in a bowl, but whipping the lard in a stand mixer makes for fluffier and lighter tamales. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Now if you’re talking about more than one, then you ADD “es”. Be sure to let your masa come back to room temp and beat it back to the right consistency (thick peanut butter). Woot! You can make masa, a dough made from ground corn, in two ways: instant and fresh. Thank a lot for your dedication to us. Though I’m an authentic Mexican, I almost never cook anything ‘authentically traditional’!

Thank you very much for your time. I just wish they lasted as long as it takes to make them! Isn’t it difficult to catch the bottom fold in the tie-up? My question is “What do you mean by Chile sauce?”, Can prepared mass for tamales be left out from refrigerator over Nite on the counter so it don’t get hard or does it have to be refrigerated till you make the tamales.

All the essential dishes are here, just on a smaller scale. Your email address will not be published. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water.
You can make corn tamales but adding creamers corn and butter or butter flavored crisco to masa. I have never tried that but it sounds delicious!!!!

Tamales are done when the husk peels away from the masa easily. I like to control the salt amount.

“Remember-its easier than it seems-have a plan, attack and don’t wait till Xmas to buy them off someone or beg someone else to make them for you! Print Recipe. this website. Woot! Hi Ruby – And use pork broth instead of the chicken broth? Attempted my first foray into tamales tonight with a half-batch, filled with a spicy elk meat & onion ragu. ANYWAY! Your email address will not be published. Can this be made ahead and frozen? Teresa-you can’t “mess-it-up”, it take practice. For the best textured tamales, let them cool completely, then re-steam about 15 minutes to heat through. I found my new go to recipe. Your tamale dough is ready when you're ready to make tamales! This  Smothered  Chile Verde Burrito  features a warm flour tortilla filled with seasoned ground beef and potatoes.

I currently live in the beautiful state of Colorado with my husband and two children. The  burrito  is th... Steak Picad o,  a mildly spicy beef stir fry that brings together onions, bell peppers, garlic, and seasonings and transforms these ingr... Just like the Abuelitas in my family, we each have our own way of making Red Chile Sauce.

Add the broth, little by little to form a very soft dough. Use your masa immediately or cover and store it in the refrigerator for up to 24 hours. Or do I wrap and freeze without steaming? Living in Germany I don’t have acces to a tortilleria so I have been making my own masa for seven years now. Cake batter consistency and I melt a stick of butter at that point and pour it in just stirring it once or twice before I refrigerate. 5 cups warm water or low-sodium chicken broth. And they are better the second day after being resteamed. In a large bowl, beat the lard with a tablespoon of the … I start the tamales on Sat. Combine the masa flour, baking powder, salt, and cumin in a medium bowl; stir into the lard mixture and beat well with an electric mixer. • • I add a few shakes of cumin to the mixture, but it is up to you. Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. If using pork meat, use the pork broth to flavor the dough. Plus, they will always taste wonderful! I was able to get my dough to float after beating the lard + baking powder + salt first for 10 minutes, and then adding the masa. Every single, English online title says; “tamale recipe”. Eva, I would love to have your complete recipes for all your tamales if I may and you can find the time. .. Your masa should be about the consistency of peanut butter. One chicken makes about one tamale dough recipe. Gracias. All Rights Reserved. While one batch was cooking, I was making the next batch! LOL THESE ARE FOR YEAR ROUND PEOPLE!!