Prep 15 mins
Cook 0 mins
Used in making Mexican Tamales
- 3⁄4 cup lard
- 2 1⁄2 cups masa harina
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon baking powder
- 1 1⁄2 cups warm chicken broth or 1 1⁄2 cups warm water
- Beat the lard until light and fluffy.
- Add remaining ingredients, using just enough liquid until the dough holds together well.
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.
Thanks for a great recipe!
My first attempt at tamales. The masa turned out perfect! Thanks for making it so easy!