Masa Seca Tamale Dough
Tamales by Mark Miller, Stephan Pyles and John Sedlar,
Wiley Publishers, 2003
Adapted by StarChefs
- 1 ¾ cups masa harina (corn flour)
- 1 ¼ cups hot water
- 10 Tablespoons chilled vegetable shortening (such as
- 1 ½ teaspoons Kosher salt
- 1 teaspoon baking powder
- ¼ cup cold chicken stock or canned low-sodium
Place the corn flour in the bowl of an electric
mixer fitted with a paddle attachment. On low speed, add the
water in a slow, steady stream until the dough forms a ball.
Continue mixing on medium speed for 5 minutes, then transfer
to a clean bowl. Cover and refrigerate for 1 hour.
Return the corn dough to the electric mixer and beat for
5 minutes on high speed. While beating, slowly add the cold
shortening 2 Tablespoons at a time. Continue mixing for 5
more minutes, until the dough is smooth and light. Stop the
mixer occasionally to scrape off the sides of the bowl. Reduce
to low and continue to beat.
While mixing, combine the salt, baking powder and chicken
stock in a small mixing bowl. Slowly add the stock mix to
the corn dough in a steady stream, and continue to mix until
thoroughly combined. Increase the speed, and mix for five
minutes longer. Remove and reserve until use in a tamale recipe.