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Recipes Main Course Tamales
Recipes Main Course Tamales
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| Author Notes: | This is the base recipe I use for my plain tamales, and it is also a good jumping off point for the flavored masa doughs I like to use. It's made with both dried masa harina and fresh corn -- a hybrid of my colleagues' (John Sedlar and Stephan Pyles) recipes, which proves that there's more than one way to swing some masa dough! For this recipe, you'll need two ears of corn. When cutting the corn kernels from the cob, scrape the cobs with the back of a knife to squeeze out as much of the corn germ and corn "milk" as possible. |
| Ingredients: |
1 1/2 cups masa harina 1/4 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking powder 1/4 cup unsalted butter, softened 1/4 cup vegetable shortening, at room temperature 1 cup warm water 1 cup fresh corn kernels, including corn germ and milk |
| Instructions: |
Place the masa harina, salt, sugar, and baking powder in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and shortening and beat together for 3 minutes, until thoroughly incorporated. Add the water and beat for 2 minutes longer, stopping the mixer to scrape down the sides of the bowl with a spatula as necessary. Add the fresh corn and beat for about 1 minute longer, until incorporated. Take the masa dough out of the bowl, wrap in plastic wrap, and let rest for 30 minutes at room temperature so the dough can thoroughly absorb the moist ingredients. |
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