Tamale Batter
Notes on ingredient list
The flavor will be better if you use lard. The final product may be lighter if you use shortening. A 2:1 lard to shortening mix worked very well for me in January in 2014. If you can find tan lard buy it rather than the white stuff that looks like shortening but either will do. Fresh masa is ground fresh corn with lime to help break it down. It's a dense wet dough. If you can't find it look up a recipe for tamale batter that uses masa harina, which is a dried product that may be easier to find. For the liquid, it's by far best to use sauce pulled off of whatever the filling will be. I use roughly ½ sauce and ½ water. If that won't work, I'd use chicken stock. Don't use all water unless you need the tamales to be vegetarian.
Make the Masa
Build the Tamales
Cook the Tamales
The flavor will be better if you use lard. The final product may be lighter if you use shortening. A 2:1 lard to shortening mix worked very well for me in January in 2014. If you can find tan lard buy it rather than the white stuff that looks like shortening but either will do. Fresh masa is ground fresh corn with lime to help break it down. It's a dense wet dough. If you can't find it look up a recipe for tamale batter that uses masa harina, which is a dried product that may be easier to find. For the liquid, it's by far best to use sauce pulled off of whatever the filling will be. I use roughly ½ sauce and ½ water. If that won't work, I'd use chicken stock. Don't use all water unless you need the tamales to be vegetarian.
Make the Masa
- In a stand mixer with the egg beater attachment beat the first set on high quite a bit until light in texture, about 5 minutes.
- With the mixer on low, slowly add chunks of masa alternating with the liquid towards the end to keep the mixer spinning. Add enough liquid to form a medium thick cake batter.
- Beat on high at least a few more minutes and more if needed. When ready, a little batter should float in a cup of cold water, though for me this tends to happen almost right away and I still continue to beat a few more minutes just for the heck of it.
Build the Tamales
- Soak the husks in hot water for 10+ minutes. Use a heavy item to hold them down in the water. Pat husks dry as you use them.
- Lay a large husk down with pointy end (bottom) to you. You can also use two smaller husks and fan them out with a significant overlap to form a larger husk. Using ¼ cup dough, maybe more, spread a ¼” to ½” thick layer on the husk. Leave 2” to 3” border at bottom, ¾” at top, nothing at right, and 2” at left.
- Add 2 T or more of your filling down the center of batter.
- Fold right side over to cover filling and to bring batter edges together
- Fold left un-battered portion over and fold bottom up.
- You can tie these with strips of husks but I never do.
Cook the Tamales
- Steam upright for 1 to 1.5 hours. Check the water a few times so that you don't burn the pot but be sure not to get the insides of the tamales wet if you need to add more water.
- They are done when the husk peels away fairly cleanly and easily.
- Let them rest off heat with the cover still on for about 10 to 20 minutes to firm up before serving.
- For tamale pie, spread filling in first, then a thin layer of cheese if you like, then top with with a ½” of raw batter and bake at 400 for 15 minutes then 350 for 30 to 45 more minutes. Use 1x for 9x13 pan. Don't over do the batter thickness or it will be dry. Can sprinkle some more cheese on top near the end of the cooking time to make it look nice.
- Yield: 2 dozen medium tamales
- Notes: Chile Verde makes an excellent filling, as does shredded beef with Red Chile Sauce - Chile Colorado
Category: Southwest/Mexican Modified 6/8/20