The first step to making tamales is to follow a basic recipe for Masa Harina
Masa, or dough made from dry masa harina
Tamales Dough: 3 cups masa harina
(corn flour; see tortillas) 2 teaspoons salt 1/3 cup soft bacon grease or shortening 2 cups broth (reserved from filling) Filling: 1 pound of meat--beef, pork, chevon, rabbit etc.
For the crepe batter, sift flours and masa harina
Put masa harina in a large bowl, sift in baking powder, and whisk in salt.
In a bowl, sift baking powder into masa harina and whisk in salt.
For the tamales: Combine masa harina and water and stir until well combined.
For the tamales: 1 cup masa harina for tamales 3/4 cup warm water 1/2 cup vegetable shortening 1/2 cup chicken stock 1 pound fresh or canned huitlacoche* 1/2 cup coarsely chopped cilantro 12 dried corn husks, soaked in warm water 30 minutes Salt and freshly ground black pepper to taste
In a large bowl, combine corn masa flour (or masa harina
), baking powder, salt, butter and 2 quarts of broth.
Starches--(these add body, thickening and flavor, but can be left out): 1/2 cup barley 1/2 cup bulgar wheat 1/2 cup rice, white or brown 1/2 cup wheat berries 1/4 cup corn meal or masa harina
Annie Somerville, now chef at San Francisco's Greens Restaurant, reenvisioned her original recipe by combining cream cheese with masa harina
(dried corn dough for tortillas) in the crust, which gives it a rich toasted-corn flavor.
1/4 cup masa harina
mixed with 2 tablespoons warm water
In a bowl, combine 1/2 cup masa harina
(dehydrated masa flour), 1/2 cup all-purpose flour, and 1 1/2 teaspoons baking powder.