Basic Whipped or Beaten Masa (2024)

FAQs

Which masa is better for tamales? ›

Without a good masa for tamales, can make them turnout soggy, too hard or just plain bland. In Mexico we make Tamales with with two different types of masa: 1) Prepared nixtamalized corn masa (found at latin stores) or 2) with masa harina, which is a specific corn flour like Maseca brand.

If the masa cracks then add just a sprinkle of water and mix again, if the masa is sticky then add a sprinkle of masa flour and mix again.

Most agree that Maseca is the brand that has the best taste and texture. Maseca also make a coarser masa harina for tamales. STORING: A cool, dry place, preferably in a sealed container, for 3 months; in the freezer for up to a year.

When you start, the masa is going to be really sticky, like a wet bread dough. That's where lard (or oil) comes in. Lard adds amazing flavor and prevents the cooked tamale from sticking to the husk. If lard is not your jam, then just use vegetable oil or melted shortening.

You don't have to worry about overworking masa for tamales the same way you would with wheat flour, but you still don't want to overdo it. Wheat flour is easy to overwork because wheat gluten will activate and create a gummy, sticky texture.

TAMALES RECIPE INGREDIENTS: 4 lbs. masa blanca (white corn) 1 ½ lbs. shorting or lard for more flavor 1 ½ lbs.

If it floats, the masa is ready. If it sinks, add. more lard! Watch our archived mobile broadcast making Green.

You need ample moisture that can react with the heat in order for it to ultimately convert to steam and puff. If your masa has too little moisture, the tortilla in development will dry out before it can ever puff. A proper mixing/kneading process is critical to ensuring well-distributed and even moisture.

The success of the masa depends on how well it's hydrated, so you may use less or more water as needed. Let the dough rest. Cover the bowl with a kitchen towel and top with a plate, or cover with plastic wrap. Let rest for about 20 minutes.

Pork back lard is preferable for its mild pork flavor, although more neutral-tasting leaf lard or vegetable shortening can be substituted.

What is a common mistake when making tamales? ›

One of the biggest mistakes is not mixing the masa dough long enough; this causes the tamales to fall apart. Mix the masa dough, with an ELECTRIC MIXER, until a small amount (1 tsp) floats in a cup of water.

There are two ways to whip up the masa dough. Some prefer to melt the lard over low heat and pour it and the stock over the masa, stirring together with a large wooden spoon or hands. Others take the lard and whip it in a mixer until it's light and fluffy and then slowly add in the masa a little at a time.

Ingredients and ratio:

The masa and lard will make the base of the tamale dough, in a ratio of 5 pounds masa to 1 pound lard.

Smooth-ground masa is used for tortillas and practically all other dishes, except certain tamales, for which coarse-ground masa is preferred. STORING: Smooth-ground masa makes the best tortillas when freshly ground, kept at room temperature, well covered, and used within 12 hours.

These stem from the variety of corn that the flour comes from. Blue corn creates blue masa harina, while white and yellow corn creates white or yellow flour, respectively. Some areas also carry red corn flour.

Fresh masa is dough made from freshly ground corn, and instant masa dough is made by adding water to masa harina flour. Not many people have time to go through all the steps required to make fresh masa dough, so purchasing masa harina flour saves time and allows anyone to make fresh corn tortillas.

The difference between unprepared and prepared masa for tamales lies in the ingredients and preparation process. Unprepared masa refers to the ground corn in its solid form, while prepared masa has been mixed with additional ingredients to enhance its flavor and texture.