Masa Tamale Recipe

Red Chile Beef Tamales The Frayed Apron

WEBMay 19, 2020 · Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, …

1. In a large bowl, submerge the corn husks in cold water for 30 minutes.
2. Meanwhile, use a handheld mixer or stand mixer with the whisk attachment to beat the lard on medium-high speed until very fluffy, 3 to 5 minutes. In a separate bowl, mix together the tamale flour, water, and salt with your hands to form a uniform dough. Add half of the dough to the lard and beat to combine. Add the oil and the remaining dough to the lard mixture and beat on medium-high speed until it has the texture of a fluffy frosting, about 10 minutes.
3. Drain the corn husks. Then, put a heaping tablespoon of masa on the corn husk, spreading to flatten it slightly and evenly, so it roughly forms a rectangle. Put a couple tablespoons of filling in the middle of the batter. Enclose the filling in the batter as you fold the husk, folding the pointed end over the bottom half. The rounded end will remain open.
4. Place a steamer insert inside of a deep pot and fill with about 2 inches of water. Fit the tamales on top of the steamer insert, stacking them if necessary. To prevent moisture loss and ensure the tamales steam properly, place a damp cloth across the opening of the pot and then secure the lid on top.

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