Masa for Tamales
Traditional tamale dough is a simple mixture of masa harina, lard and salt. If you're cooking for a vegetarian crowd or lard simply makes you squeamish, you can substitute an equal amount of vegetable shortening in your recipe, although the dough will not have the same fullness of flavor. You should also note that lard, in the small amount used, is better to your health than the shortening as it has NO trans fats!
To ensure light and fluffy dough, whip the lard and salt with electric beaters for a few minutes before adding the masa harina. Once you add the masa harina, continue to whip, adding water or meat broth until the mixture is the consistency of soft cookie dough. Test the dough by dropping a small ball of it into a glass of water. If the dough sinks, it needs more liquid whipped into it; if it floats, it's ready!
Tamales
1 ¾ cups masa harina
1 1/8 cups water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Continue mixing the dough in the bowl with your hand, kneading for a few minutes. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.
Makes about ...
