Basic Tamale Dough
Masa para TamalesThis basic dough is easy to work with and is used for most of the tamale recipes on this site. Vegetable shortening and butter are used instead of lard, which is more common in Mexico. If you prefer lard for more authentic flavor, substitute H cup Basic Fresh Lard in place of both fats in this recipe.To make preparing tamales easier, make the dough and filling a day ahead. Cover and refrigerate until ready to use. Also, if you live near a tortilla factory, ready-to-use fresh masa for tamales can be purchased instead of making this dough.
Ingredients
Makes 14 to 16 small tamales
- 1½ cups masa harina flour for corn tortillas
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup vegetable shortening
- ¼ cup unsalted butter at room temperature
- 1¼ cups warm water plus extra if needed
Instructions
- In a medium bowl, mix together the masa harina, baking powder, and salt.
- Set aside.
- In another medium bowl, using an electric mixer, beat shortening and butter until creamy.
- Beat in about one quarter of each of the masa mixture and water.
- Continue beating and adding the remaining masa and water in 3 additions.
- Beat until the dough is soft and fluffy, scraping down the edges of the bowl as needed, about 4 to 5 minutes.
- To test, drop a small piece of dough into a glass of water.
- If it floats, the dough is ready, if not, beat some more.
- The dough should be soft, moist, and easy to spread, but not wet or sticky.
- If dough is too thick, beat in 1 tablespoon water at a time.
- The dough is ready to use, or cover and refrigerate for up to 3 days, or freeze up to 3 months.
Notes / Tips / Wine Advice:
Bring to room temperature before using.
