Basic Tamal Dough
This basic tamal dough recipe should be part of any serious Mexican food aficionados repertoire. The dough is light and fluffy, perfect for a variety of fillings.
Ingredients
- 1 1/4 cup lard at room temperature
- 1 tsp baking powder
- Salt to taste see notes
- 2 lbs masa for tamales see notes
- 2/3 cup chicken broth at room temperature
Instructions
- In a standing mixer fitted with a paddle attachment, beat lard on medium speed until it has lightened in color and texture, scraping down the sides of the bowl as necessary, 5-10 minutes1 1/4 cup lard
- With the mixer still on medium speed, add in the baking powder and salt. Gradually, add in the masa, alternating with the chicken broth, beating until the ingredients are well mixed, 10-20 minutes. The dough should be light and fluffy, almost the texture of a buttercream frosting. It should not be runny and should hold its shape when scooped with a spoon. A lighter textured, well mixed masa will produce a fluffier tamal when cooked. See notes on salt.1 tsp baking powder, Salt to taste, 2 lbs masa for tamales, 2/3 cup chicken broth
- Use immediately for corn husk tamales
Notes
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I use a masa ground for tamales for this recipe. It is not salted and it does not have lard added in. I have seen this type of masa available in Latino food markets in the US. Check the ingredients on any masa for tamales that you purchase. Some may already include lard and salt, which will mean you will need to adjust this recipe to remove those ingredients. If you are starting with cornflour like Maseca, you will need to add water to prepare the masa according to the package directions prior to starting.
- To make 2 lbs masa using masa harina (I used Maseca in my test), you will need 4 2/3 cups Maseca and 2 2/3 +1/2 cups warm water to yield 2 lbs 1.2 ounces of masa. Mix the ingredients by hand in a bowl until you form a cohesive dough. Please note that I have not tested the tamales using this masa. This note is to simply give you a conversion for how to yield 2 lbs of masa from masa harina (Maseca brand).
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My Mexican host mother used to say that the salt evaporated from the tamales during the steaming process. She always slightly over-salted her masa to compensate. In my experience this holds true. A masa that is salted perfectly prior to cooking, tends to be a bit bland once it is finished. I slightly over salt the masa to compensate. In this recipe, I find that 2 tablespoons of salt for 2 pounds masa work for me. You will want to add salt slowly and taste as you add the salt.