Description
A delicious masa recipe for tamales made with lard, Maseca, and chile rojo sauce.
Ingredients
Scale
- 2 cups lard (room temperature)
- 4 1/2 tsp baking powder
- 1 tbsp kosher salt
- 8 cups Maseca – Instant corn masa mix
- 1 cup chile rojo sauce (from Chili Colorado)
- 7 cups water (or reserved cooking liquid from meat filling of choice, broth, water or combination)
Instructions
- In a large bowl or mixer, whip the lard until it’s light and airy, almost like cake frosting before adding the baking powder and salt.
- Add 1 cup of the maseca and 1 cup of chili rojo sauce (or cooking liquid from filling of choice). Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together.
- Beat 5 minutes until light and fluffy.
- You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it’s too wet, add more maseca.
- Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it’s mixed well and light. If it sinks, it needs more mixing.
- Cover and let rest for 30 minutes to fully hydrate.
- Use the dough immediately or cover and store in the refrigerator for up to 3 days.
Notes
- Rule of thumb: 1 cup maseca to 1 cup liquid (reserved cooking liquid from meat filling of choice, broth, water or combination).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Mexican
- Method: mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 0g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg