Fluffy dough made from fresh-ground masa, filled with sweet corn kernels and seasoned to perfection.
Tamales
This fluffy dough is made from fresh-ground masa. The recipe is a traditional Mexican dish, often enjoyed during celebrations and gatherings. The dough is filled with sweet corn kernels and seasoned to perfection, creating a delightful balance of flavors.
Ingredients
- 1/2 cup of chilled vegetable shortening, plus 1/2 cup butter (firm)
- 1 1/2 teaspoons baking powder
- 3 cups (1 1/2 pounds) fresh ground masa
- About 1 cup cool chicken broth, plus up to 1/2 cup more for second beating
- 1 cup cooked sweet corn kernels
- Salt, about 2 teaspoons
Directions
- With an electric mixer, beat the shortening/butter combination with the baking powder until light, about 1 minute. Continue beating as you add the masa in three additions.
- Slowly pour in a generous 2/3 cup of the broth, beating for another minute. Place a 1/2 teaspoon dollop of dough in a cup of cold water. If it floats dough will be tender and light. If it doesn’t, beat a little longer.
- Beat in enough additional broth to give the mixture the consistency of soft cake batter. Season with 1 1/2 teaspoons salt. Add corn and cilantro (see previous recipe).
- Refrigerate for an hour or so, then rebeat, adding just enough additional liquid to bring the mixture to the consistency it had before. It should hold its shape softly on a spoon but not be runny.
- This recipe makes about 20 medium tamales.