Yellow Corn Masa For Tamales
When you cannot purchase fresh ground masa for tamales or tortillas, this heirloom corn masa harina is the next best thing!
Servings 9 cups
Equipment
- Stand Mixer
- Medium to large steamer pot
- deli sheets, optional
Ingredients
Masa
- 1 1/2 cups chilled natural rendered pork lard
- 4 c Masienda Yellow Corn Masa Harina
- 2 tsps baking powder
- 2 tsps salt, plus more salt, to taste as you mix
- 4 cups chilled chicken broth
- 2-3 tbsps red chile sauce or paste, see link in the notes
To Finish Tamales
- 1 lb corn husks
- 3 lbs previously cooked and chilled meat filling
- up to 1/4 c chile sauce or leftover mole sauce
Instructions
Masa
- First thing, I want to apologize for not weighing the masa once I mixed it! I will definitely do that when I prepare the next batch. Roughly it was about 9 cups of fluffy masa. Depending on how much masa you use per tamal, the recipe yields between 36-43 tamales. I prepared them a little smaller, like mom, so in the end I ended up with 43 tamales.
- In the bowl of the stand mixer, whip the chilled lard for 5 minutes. Gradually mix in the 4 cups of masa harina. Mix in the 2 tsps. baking powder and 2 tsps. of salt.
- Gradually mix in the 4 cups of chilled chicken broth, always starting at low speed. Once the broth is incorporated, taste the masa for salt. Mix on high for a good 8-10 minutes or until the masa appears light and fluffy. Test 1/2 tsp portion in a cup of cold water. If it floats, it's ready. If you are adding chile sauce, you can mix in up to 1/4 c on low speed.
- Cover the masa, making sure you are not compressing it, in the refrigerator for a few hours or overnight.
Assembling & Steaming
- I soak the corn husks the day before when I prepare the masa. Next day, I drain out all of the water, tear the husks down to size, then cover them with more hot water until I am ready to use them.
- Grab a big handful of corn husks and shake off excess water. Using the back of a spoon, spread an even, thin 3 tbsps.(more or less) of masa across the bottom of the corn husk. Down the center, spoon on 3 tbsps. of meat filling. It should look full, but you should be able to fold in the sides with no problem.
- If you are using the deli sheets to wrap tamales, wrap them tight like an egg roll and lay open side of tamal away from you. Fill steamer pot with water to the indicated line. insert the steamer part. Lay a few softened husks on top of steamer insert. Arrange tamales upright, open side up. If there are gabs, use some of the extra husks around the inside edges of steamer pot to keep tamales upright.
- Heat steamer pot to high heat to start. Add a few more corn husks on top of tamales to cover. Place lid onto steamer pot. If needed, place a heavy object on top to make sure lid is tight. Once it comes up to a rapid boil and begins to steam, lower heat to right below medium heat. Set your timer for 1 hour. Keep a saucepan filled with water on warm in case you need to add more water to the steamer pot.
- After 1 hour of steaming, carefully pull out one tamal onto a plate. Let it cool for 5-6 minutes. Peel husk away slowly. If it peels away easily, then tamales are done. If not, then continue steaming for another 25-30 minutes.
Notes
I would suggest preparing your ingredients in stages and in a few days. It makes the whole process a little easier. I prepare the meat in chile sauce the first day. Then the masa the next day. On the third day I soak the husks all morning. Finally I prepare my assembling station. I only bring out 1/3 of the meat and 1/3 of the masa at a time. You don't want it sitting out getting warm as you assemble.