Masa for Tamales - Kitchen Wrangler | Melissa Guerra
The trickiest part of making tamales is making the masa or corn dough. But never fear: masa is inexpensive and can easily be fixed! Give it a try!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kitchenwrangler.com.
Ingredients
- 4.4 lb bag of instant corn tortilla mix (2kg)
- 1 ½ lbs pork lard or vegetable shortening (680gr)
- 2 tbls. sea salt (24gr)
- 1 gallon plus one quart of pork stock, slightly warmed (4lt.-5lt.)
- 10 lbs. freshly ground masa (4.5kg)
- 1 lb. pork lard (500gr)
- 2 tbls sea salt (24gr)
- 3-4 cups of pork stock, slightly warmed (720ml-1lt.)
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