Joe Pastry… Search Categories. Begin by pouring the instant masa into a bowl and adding the hot water: Stir it until everything seems moist if not add a little more hot water. Beat on medium-high until the fat is light and fluffy. Thanks for the question! Hello Ameya! Very nice Christopher. Thanks for that! Thank you, Sandra. That means a lot to me. It depends on how big you make them, but I got about sixteen. Joe, I am currently making bread full time at a restaurant here in Chicago, and stumbled upon your website trying to find information on laminated doughs.
Any ideas or suggestions? Thank you so much! PS I plan on trying your Kouign Amann recipe within the next week! Hey Aaron! And get back to me with the results please. Chicken laminated dough…inspired! Please do, Deanne! Best of luck! Can you add heated lard to dry masa mix first and after mixing thoroughly, add the water? Hey Jim! Do you add some in? Hello Sasha! You can do either. Hey Simone! Cheers and good luck! Rock and roll! How did they turn out, Rebecca?
Glad to hear it Y! Thanks for checking in! Great to hear, Y! I love success stories! Leave a Reply Cancel reply Your email address will not be published. Make the commitment. Someone sets the date. Duties are assigned. Indecision is vanquished. The annual Christmas tamalada is on. Everything, but everything is from scratch. Get out that molcajete. Be prepared to use lard for the first time since the last time you made tamales. Only one person is allowed to masar la masa.
The water test must be performed. This is akin to the wall test for spaghetti. Although the tamal test is different. This requires no filling. Just the corn tamale masa in the husk and roll. You can fill with cream cheese and chilies. Our roots are from Sonora, and we love the green chile and cheese tamales. The filling we use consists of Anaheim chiles seeded and charred to remove the skins then chopped—or even easier, canned, chopped, green Anaheim chiles mixed with creamed corn and a shredded chedder cheese I can only guess on the spelling—Tillamook—since it sounds different with a Spanish-from-Mexico accent.
Heat can be added using hotter chiles. I add a few shakes of cumin to the mixture, but it is up to you. If using canned goods, careful with salt. Taste everything and adjust the recipe to your taste. Make the recipe your own. Do you recommend butter or olive oil for the month as an alternate to the lard? What is a good vegetarian as a meat substitute? Honestly, butter or olive oil is not a great substitute for the lard, the flavor and the texture cannot be matched. And I am not a fan of meat substitutes, such as soy chorizo, but I do love a great quality tofu.
I have so many complements with this Tamale recipe. I modified it a bit. I use rotisserie chicken from Costco, shred the meat, add salt, pepper, a little oregano , cumin and chopped olives. I stir in one jar or salsa verde. One chicken makes about one tamale dough recipe.
I have tried using the recipe with lard and the vegetable shortening. The vegetable shortening is healthier , very good alternative. I usually do this with my mixer for 10 minutes. These are simply delicious.
The chicken from Costco is so good! I use the consistency as a marker more than the float. Cake batter consistency and I melt a stick of butter at that point and pour it in just stirring it once or twice before I refrigerate. But I do whip the lard up for about 10 minutes before adding the reconstituted masa harina so maybe that is the key to a good masa.
I like to control the salt amount. Tamales are laborious but so worth all the time and effort! I just wish they lasted as long as it takes to make them!
Eva, I would love to have your complete recipes for all your tamales if I may and you can find the time. I would be forever grateful Eva if you could share your recipes with me.
I have been trying for years to make a nice light masa. Previous years my masa resembles mortar for bricks. Tried this recipe and did a full batch filling them with my smoked pork green chili…WOW! I found my new go to recipe. I made 32 tamales out of this recipe… in one sitting, they were all consumed with rave reviews!
Since the instructions say to refrigerate the batter for an hour or so in order to have the lightest-textured tamales , that was what I did. However, after refrigeration, I could never get the dough to float again. The dough did not float, so I added no more than 1 tablespoon of broth and re-beat for another 5 minutes.
It still did not float but seemed wet enough already that adding more liquid might turn it too watery. The dough still did not float and my stand mixer was actually starting to overheat, so I stopped beating and proceeded with filling and wrapping.
Did I perhaps over-beat the dough is that even possible? Did I really need even more liquid? Rick: My family makes tamales every year and we always use basic lard from the supermarket. I have the opportunity to buy lard from a farmer who only uses humanely raised animals and natural farming techniques.
Heritage breed of pigs, Non-GMO etc etc. I would assume that using a higher quality lard would only yield a better masa but I am concerned that this could throw things off. Do you have any thoughts on this? Thanks, Elise. I have rendered my own lard from pasture raised heritage pork and used it as well as bone broth for the masa used organic and it was phenomenal! Can this be made ahead and frozen? I make different fillings plus all the sides so anything I can make ahead really helps keep my sanity!
Thank you! I am wondering if I can do part of the tamale prep making the dough to chill the day before I fill and steam them. Would it screw them up? The easiest way to form the tamales will be to form them with fresh masa.
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