Basic Masa Dough Recipe
Email
Finding one masa dough recipe to use for several different tamale fillings can be difficult. This basic recipe yields a light, fluffy dough that can be used for practically any tamale you can come up with.
What to buy: Lard, or rendered pork fat, gives masa dough its distinct piggy flavor. You can make your own or buy it at Latin markets; you’ll find it in the refrigerated or frozen section. Vegetable shortening makes a fine substitute if you are vegetarian or can’t find lard.
Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet); we like Maseca, an instant slaked cornmeal that is useful in making tamales. It’s widely available in Latin markets or the ethnic aisle of many grocery stores, and yields consistent results. You can also purchase freshly made masa dough at many Latin markets.
Game plan: The masa dough can be kept frozen for up to 1 month. Defrost in the refrigerator before using.
This recipe was featured as part of our Tamales for the Holidays project.
- 4 1/2 cups masa harina, such as Maseca
- 3 3/4 cups cold water
- 1 1/2 cups cold lard or vegetable shortening
- 1 tablespoon kosher salt
- Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
- Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes. Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
- Cover and refrigerate at least 1 hour or up to 2 days before using.
I slow cook the pork in red chile rather than using water. You can use some of the liquid from the pork and chile for the masa but it won't be enough. I use a quality boxed chicken stock for the rest.
I combine the masa with a little salt first. Beat crisco or lard separately then combine with the masa and salt. Reserve about 1/3 cup lard and melt. Add the stock a little at a time while mixing thoroughly. Add the reserved melted Crisco or lard last.
When I make pork or chicken tamales, I use the broth from cooking the meat rather than plain water to make the masa. It adds so much flavor!
I always use a little baking powder for lightness, Gephardt (sp?) chili powder for color and flavoring, and melted lard. That's how my godmother taught me so I don't deviate. Maybe by the time I hit 70 or so I'll be able to make tamales almost as good as hers. :-)