Masa para tamales

[wryter2000]

Hi, all.

I decided to try to teach myself how to make tamales from Rick Bayless' book. For the dough, he suggests mixing masa para tamales with lard and broth in the stand mixer. I got some beautiful lard at a high-end butcher shop and went to buy masa from the local Mexican shop. I expected I'd be buying something like corn flour, but instead, I ended up with something that looks like tamal dough. It already has lard in it.

It's quite stiff, and I'd either want to add some broth or beat it fluffy in the mixer, but I'm wondering if I need to use this in Bayless' recipe, adding more lard and broth.

Help. Should I use this stuff as the dough or mix it with more lard and broth?

Thanks, C&B folks. I know you'll come through.

[Warpy]

1. Honestly, I wouldn't add either.

I don't know where Bayliss has been eating tamales, but around here the dough is quite stiff even before it's been steamed. The whole point of the tamale was to have a flavoring cooked within a dense dough that would stay hot nearly all day. It was the K-ration of the Aztec empire.

[wryter2000]

4. Thanks

That's what I figured.

It's going to make it a lot easier to make the tamales. And with this stuff, I can make a few and see how they go. If it's kind of leaden, I think I'll just beat some air into it next time.

I guess I'll have to find another use for the lovely lard. It makes great refried beans. Maybe pie crust next.

[Sentath]

2. Be careful driving home with that

http://www.citizen-times.com/article/20110510/NEWS/305100043/Buncombe-County-sheriff-defends-arrest-tortilla-dough



And I wouldn't add anything until I had tried one batch as is. Sounds like you got a premixed ready-to-use version.

[wryter2000]

3. LOL

At least I wasn't driving while brown.

[dem in texas]

5. You need harina de maíz

This is corn flour. Here in Texas, masa is the already prepared corn dough used for tortillas. Nothing wrong with it, give it a try. if you add more liquid, your tamales will be softer, not a big deal. I have made tamales quite a few times and I usually cut back on the fat (lard or shortening) that is called for. It makes the dough more cake-like, but the tamales still hold together well.

I learned to make tamales using a recipe from Dianne Kennedy's first cookbook, I don't remember the name, but she is the "Julia Child of Mexican cooking". She says to put a dime in the bottom of the steamer so you can hear it bounce against the metal of the pan after the water comes to a boil. If it stops making a noise, it is time to add more water.

[wryter2000]

6. Thanks

Now that you mention Dianne Kennedy, I think I have one of her cookbooks around here. I should look.