Masa Dough

12 to 16 tamales
  • 1 1/2 pounds ground masa
  • 1 cup chicken stock, room temperature
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons salt
  • 1/2 cup mole sauce
  • 1/2 cup lard or vegetable shortening
  • Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and 1/2 cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally.

  • Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water: if it floats, the mixture is light enough. If not, continue beating a few minutes longer.

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3.0 2
This was not my family's recipe, but a great version that works really well for my "spin" on tamales! item not reviewed by moderator and published
Just not even sure where to go with this one. I am trying to make masa, this recipe does not show me how to MAKE masa. All it says is, "corn kernels that have been cooked in lime water *water mixed with calcium oxide)". Well, how much of any of these ingredients are put in and how long are they soaked? I am looking to MAKE MASA, not purchase it and make something from it. For me, this recipe was misleading. item not reviewed by moderator and published
it clearly gives all the ingredients. however i dnt make masa this way, in costa rica we use water, salt that is it .... item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis