The Ultimate Tamale Dough Recipe for Any Filling
Finding a versatile masa dough recipe that can accommodate various tamale fillings can be a challenge. But fear not! This basic recipe yields a light, fluffy dough that can be used for practically any tamale creation.
Understanding the Essential Ingredients
To achieve the distinct flavor and texture of traditional tamales, you’ll need a few key ingredients. Lard, or rendered pork fat, is a crucial component that gives masa dough its signature taste. You can either make your own or purchase it at Latin markets. If you’re vegetarian or can’t find lard, vegetable shortening makes a suitable substitute.
Masa Harina: The Secret to Consistency
Masa harina is dried, powdered masa (dried corn that has been cooked and soaked in limewater, then ground while wet). We recommend using Maseca, an instant slaked cornmeal that ensures consistent results. You can find it in Latin markets or the ethnic aisle of many grocery stores.
Game Plan: Storage and Preparation
This masa dough recipe can be stored in the freezer for up to 1 month. Simply defrost it in the refrigerator before using. With this recipe, you’ll have enough dough to make 30 to 35 tamales.
Easy Tamale Dough Recipe
Yield: 7 cups (enough for 30 to 35 tamales)
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes
Ingredients:
- 4 1/2 cups masa harina, such as Maseca
- 3 3/4 cups cold water
- 1 1/2 cups cold lard or vegetable shortening
- 1 tablespoon kosher salt
Instructions:
Step 1: Combine Masa Harina and Water
Combine masa harina and water in a large bowl and mix with your hands until the ingredients are evenly incorporated and the dough is moist throughout. Set aside.
Step 2: Mix Lard and Salt
Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed until shiny and white in color, about 2 minutes.
Step 3: Combine Dough and Lard Mixture
Reduce the speed to medium-high and add the dough in handfuls, letting it mix in before adding more, until all the dough has been added. Continue beating until the ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
Step 4: Chill and Use
Cover and refrigerate the dough at least 1 hour or up to 2 days before using. Now you’re ready to create your favorite tamales!
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