Basic Fresh Masa (Mexican)

"Fresh masa can be found at Hispanic markets in two different forms: prepared and unprepared.  Prepared masa is stone-ground corn that has been mixed with lard and salt and yields a heavy dough.  I suggest buying unprepared masa - simply plain, wet, stone-ground corn dough.  My grandmother added lard, my mother added vegetable shortening and I do what is below." from Tamales 101

• 1 2/3 cups butter
• 6 tablespoons margarine
• 5 pounds unprepared fresh masa
• 2 - 3 cups chicken, pork, beef, or vegetable stock
• 2 tablespoons salt

METHOD

In the bowl of a heavy-duty mixer, combine the butter and margarine.  With the paddle attachment on high speed, whip the butter for 2 minutes, or until fluffy.  Lower the speed to medium and add the fresh masa alternately with 2 cups of the stock, then add the salt.  Beat until well mixed.  Return the mixer to high speed and whip for 3 to 5 minutes, until masa resembles the consistency of spackle.  If necessary, add additional stock, 1/4 cup at a time, until the correct consistency is attained.

Drop approximately 1/2 teaspoon of masa into a cup of cold water.  If the masa floats it is ready; if it sinks, continue whipping the masa for another minute.  Repeat this "float test" until the sample masa floats.

Makes 30 cups or masa for 5 dozen tamales

use to make red pork chile tamales

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Reprinted with permission from ©Alice Guadalupe Tapp, Tamales 101:A Beginner's Guide to Making Traditional Tamales, published by Ten Speed Press   click for book review

recipe from www.inmamaskitchen.com

 

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