Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn Masa Recipe
    Lost? Site Map

    Corn Masa

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Karen From Colorado's Note:

    Used in making Mexican Tamales

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Beat the lard until light and fluffy.
    2. 2
      Add remaining ingredients, using just enough liquid until the dough holds together well.

    Ratings & Reviews:

    • on July 21, 2009

      I have been making tamales for years now and found a secret to moist tamales. Instead of lard I use 1/4 cup Mazola corn oil and 4 tbsp country crock margarine. When I am cooking the chicken or any meat for my tamales I add in about 8 garlic cloves and a half of an onion. I take the meat out when it is cooked and use the leftover liquid for my masa. I place 1 cup of the stock in the blender with the cooked onion and garlic and blend for a couple minutes. I then pour that with the rest of the stock into the masa harina stiring so that there are no lumps. The consistency should be like grits that are not cooked yet. I then set the pot over a burner and turn it on high. Stirring constantly I add in the margarine, corn oil, 1 tbsp maggi chicken bouillon powder and 1 tsp knorr beef bouillon powder. I cook the masa for about 5 minutes again stirring constantly until it fluffs up and is no longer liquidy (it resembles mashed potatoes) Then I fill either banana leaves or husks with this masa along with the filling. Its super delicious and you dont have to use lard or baking soda.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2008

      55

      Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2007

      55

      My first attempt at tamales. The masa turned out perfect! Thanks for making it so easy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Corn Masa

    Serving Size: 1 (812 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 828.4
     
    Calories from Fat 499
    60%
    Total Fat 55.5 g
    85%
    Saturated Fat 20.7 g
    103%
    Cholesterol 48.6 mg
    16%
    Sodium 1191.7 mg
    49%
    Total Carbohydrate 73.0 g
    24%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 11.3 g
    22%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites