Basic Tamal Dough
A foundational masa dough for making tamales. This recipe emphasizes the importance of fat and liquid in creating fluffy, flavorful tamales. The dough should be prepared right before making tamales to prevent drying out.
Imported from www.epicurious.com
Ask YoyoChef
Ask me anything about this recipe!
Ingredients
- Lard0
- Chicken stock or vegetable stock0
- Salt0
Nutrition
0
Calories (kcal)
0
Protein (g)
0
Carbs (g)
0
Fat (g)
Instructions
- 1
Combine lard (or alternative fat) with chosen stock
- 2
Mix thoroughly by hand or with a mixer until well incorporated
- 3
Test dough consistency - it should be sticky and resemble soft cake batter
- 4
Verify dough holds its shape in a spoon
- 5
Test readiness by rolling a pea-size ball and placing in cold water - it should float
- 6
Taste dough and add more salt if needed
- 7
Optional: refrigerate dough for one hour, then beat again and add more broth to restore soft consistency
- 8
Dough is now ready to use for forming tamales
Tips
- •
Lard makes tastier and fluffier tamales than other fats
- •
Use good chicken stock for non-vegetarian tamales, or vegetable stock for vegetarian versions
- •
The dough should be sticky and look like soft cake batter, holding its shape in a spoon
- •
Test dough readiness by rolling a pea-size ball and placing it in cold water - it should float when ready
- •
Always taste the dough and add more salt if needed
- •
For even lighter, fluffier tamales, refrigerate dough for an hour, then beat again and add more broth
- •
Prepare dough right when you plan to make tamales to prevent drying out