Tamal Dough - From Masa Harina (Instant Nixtamal)
Masa Harina For Tamales has been treated with lime and ground to the right consistency for the best texture. The basic tamal batter or dough requires the addition of liquid, usually stock, and shortening with plenty of beating either by hand or electric mixer to add air for a light, fluffy finish.
Ingredients
- 1 lb by dry weight of Masa Harina Para Tamales
- 1/2 cup oil, vegetable shortening, butter or ghee or use half this quantity and add bicarb or baking powder
- 1/2-1 level tsp bicarbonate of soda or baking powder (optional)
- 1/2 litre vegetable stock or water
- salt to taste
Instructions
- Put the masa into a mixer bowl. Add all of the shortening (oil, vegetable shortening, etc.) to the dry masa now. Starting at low speed add about 1/3 of the the liquid. When this is incorporated turn up the speed to medium-high and add the remaining liquid, a little at a time, whisking for a good 5 minutes in total
- The mixture shouuld resemble thick cake batter but be easily spreadable
Float test
- Let your mixture rest for 15 minutes in the fridge, then drop a little into a cup of water. Your batter should float. If it doesn't, add a little more liquid and fat, whisk for a further 2-3 minutes and refrigerate for aother 5-10 minutes before repeating the float test
Reduced fat version
- Reduce the quantity of fat by 1/4 to 1/3. Try the float test. If necessary add in your raising agent(s), whisking briefly. Keep any mixing and stirring brief and light from this moment on to avoid beating out the air. After 10-15 minutes in the refrigerator your mixture is ready to use