Best Basic Tamale Dough Recipes

Basic Tamale Dough image

Number Of Ingredients 6

1 1/2 cups masa, harina, (flour for corn tortillas)
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening
1/4 cup unsalted butter, at room temperature
1 1/4 cups warm water plus extra, if needed

Steps:

1. In a medium bowl, mix together the masa harina, baking powder, and salt. Set aside. In another medium bowl, using an electric mixer, beat shortening and butter until creamy. Beat in about one quarter of each of the masa mixture and water. Continue beating and adding the remaining masa and water in 3 additions. Beat until the dough is soft and fluffy, scraping down the edges of the bowl as needed, about 4 to 5 minutes. 2. To test, drop a small piece of dough into a glass of water. If it floats, the dough is ready, if not, beat some more. The dough should be soft, moist, and easy to spread, but not wet or sticky. If dough is too thick, beat in 1 tablespoon water at a time. The dough is ready to use, or cover and refrigerate for up to 3 days, or freeze up to 3 months. Bring to room temperature before using. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Basic Mexican Tamale Dough image

Provided by @MakeItYours

Number Of Ingredients 5

2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note above)
8 ounces lard, preferably back lard (see note above)
2 teaspoons baking powder
2 teaspoons kosher salt
1 cup homemade chicken stock or store-bought low-sodium broth, plus more as needed

Steps:

1 Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour.
Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).