Making Tamales with Harmons



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 Information in the story may be outdated or superseded by additional information.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.

Tamale Dough
Recipe by Chef Freyka

Makes 18 tamales Ingredients:

Making the Masa
3 cups Maseca, also called harina-masa
2 cups Chicken stock, sub water if they are sweet tamales

Tamale Dough
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

Directions:

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.

SIGN UP FOR THE KSL.COM NEWSLETTER

Catch up on the top news and features from KSL.com, sent weekly.
By subscribing, you acknowledge and agree to KSL.com's Terms of Use and Privacy Policy.

KSL Weather Forecast