Homemade Tamale Dough With Masa Harina
A fundamental dough recipe for crafting homemade Mexican tamales, beginning with masa harina.
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Instructions
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Combine 6 cups masa harina with 5 cups warm water or broth in a large bowl.
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Allow the mixture to sit for 20 minutes, then beat with an electric mixer until dough forms.
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Sprinkle 2 teaspoons salt, 3 tablespoons each of optional onion and chili powder, and 2 tablespoons of optional ground cumin over the dough, mixing until well combined.
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In a separate bowl, whip 2 cups pork lard with an electric mixer for approximately three minutes until fluffy.
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Gradually beat the whipped lard into the masa until fully integrated.
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Adjust the masa's consistency to resemble peanut butter; add more water/broth if dry or masa harina if loose.
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Use the masa immediately or cover and refrigerate for up to 24 hours.