Plain Masa Batter

Plain Masa Batter
Yield
3cups, 16-24 tamales
Yield
3cups, 16-24 tamales
Plain Masa Batter
Yield
3cups, 16-24 tamales
Yield
3cups, 16-24 tamales
Ingredients
  • 1 1/2cups masa harina
  • 1 1/2cups chicken stock
  • 1teaspoon coarse salt
  • 1/2cup lardor vegetable shortening
  • 1/2teaspoon baking powder
Yield:
Instructions
  1. Place masa marina into a bowl of a stand mixer fitted with a paddle attachment.
  2. Add stock, salt and mix at low speed. Dough should be pliable and tender. Roll a piece into a ball and press. Dough should not crack around the edges.
  3. Transfer the dough to bowl and cover, and rest it for 30 minutes.
  4. Add lard or shortening to a clean mixer bowl fitted with a clean paddle attachment.
  5. Beat the fat on high speed for 2 minutes, scraping down the sides of the bowl as necessary.
  6. On medium speed, add 1/2 of the masa dough to fat in mixer.
  7. Beat an additional 2 minutes.
  8. Repeat twice more with remaining masa dough, beating for two minutes.
  9. Add baking powder and add 1/4 to 1/2 cold water (or stock) to achieve a thick, creamy cake batter consistency.
  10. Test batter consistency, drop 1/2 teaspoon into a cup of cold water. If it floats, it's ready. If not, beat 2 more minutes.
  11. Use batter immediately or within several hours.