Your masa is fluffiest when it floats in the water.ĭisclosure: I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to allow me to earn fees by linking to and other affiliated sites. If your masa for tamales still does not float, beat in a little more lard and test again. If the masa floats, great! You are finished! If it does not float, beat the mixture longer and test again. Test the “fluffiness” by dropping a small, teaspoonful size of the finished masa for tamales into a glass of water to see if it floats.The texture should be similar to cake batter.
Add the remaining masa a little at a time and beat until light and fluffy. Then, sprinkle salt and baking powder evenly over the masa mixture and blend in well. Add the some of the masa (corn dough) a little at a time by taking golf ball sized bits of masa and dropping them evenly around the lard or dropping them in one at a time if using a stand mixer. First, place the lard in a large mixing bowl or bowl of a stand mixer and whip the lard until smooth and creamy. I have burnt out the motor of a hand mixer by trying to mix the masa all at once. If you don’t have a stand mixer, no problem, just divide the ingredients in half and mix them in two batches (as seen in the video). Now that you have everything you need, let’s get started! To make the best masa ever. #Tamales de arina how to
How to Make Fluffy Masa for Tamales (Masa Para Tamales) it’s a family secret for light, fluffy masa for tamales. Salt- be sure to add the salt for flavorful tamales.
If you are using a rotisserie chicken or prepared meat, you can use canned beef, pork, chicken or vegetable stock instead.
Broth- We use the delicious cooking liquid created when cooking the tamale meat. 
This recipe is formulated for a lard product like Morrell Snow Cap Lard, lards sold in the butcher section are not as firm and the recipe may need to be adjusted for them. You should be able to find it at your favorite grocery store. You can pick it up at the Latin Market while you are there.
Masa sin preparar para tamales (masa without preparing for tamales). Now that you have the correct dough, you will only need 5 ingredients for the best masa ever! DO NOT buy prepared masa that already has lard, chicken stock, salt etc… mixed into it for this recipe. There will be NO LARD, NO Stock, NO other ingredient in the masa (dough). The masa you want to buy has only corn, lime and maybe salt. The best way to tell if you have the correct masa is to look at the ingredient label on the bag. If the label on the bag is in Spanish, it will say “masa sin preparar para tamales.” It is translated as “masa (dough) sin (without) preparar (preparing) para (for) tamales.” In other words it is PLAIN ground nixtamal dough for tamales, NOT tortillas. Locate the refrigerated section of the store or the area of the store where they are making fresh tortillas, the bags of masa will be in one of those areas. First, you will need to make a fun trip to your local Latin market or grocery store. You can make tamales out of that but, this post is about FRESH MASA. Masa Harina is a dried corn flour that can be purchased in a bag on the grocery store shelf with the other flours. This is the number one question friends ask me about making tamales- What is fresh masa? The word “masa” simply means “dough.” Fresh masa is the corn dough made from ground corn that has been treated by nixtamalization .įresh masa IS NOT Masa Harina.
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