This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Recipe by Chef Freyka
Making the Masa
3 cups Maseca, also called harina-masa
2 cups Chicken stock, sub water if they are sweet tamales
8 oz. Lard
2 tsp Baking powder
1 tsp Salt, taste before shaping and add more if needed
1 cup Chicken broth, sub water if they are sweet tamales
1. Make the masa:
a. In a medium bowl, combine the maseca with chicken broth. Form into dough; set aside to rest for 1 hour. Resting the masa for an hour allows for better hydration and lighter tamales.
2. Make the tamale dough:
a. In the bowl of a stand mixer, cream lard, salt, and baking powder for 3 minutes.
3. Add one-fourth of the masa at a time into the mixer, beating between additions until thoroughly incorporated.
4. Add chicken stock and continue beating until dough is light and fluffy. When ready, a dab of dough should float if put into a cup of cold water.
5. Assemble the tamales. It varies from region to region. Consider specifics of each tamale type you plan to prepare.