Recipe: Meat Filling
5-lb. Pork
3-5 Dried Red Poblano Peppers
1/4 Cup Mixed Whole Cumin & Pepper
3 Garlic Pods Peeled
1-2 Cups Meat Broth
Salt to taste
Boil, broil, bake or slow-cook the meat. Reserve the broth for the masa and the filling. Chop or shred cooked meat. Clean peppers and boil in one cup for about 5 minutes. Place in blender and add the mixed cumin and pepper seed, and garlic. Blend until a paste is formed and all the spices are ground. Place chopped meat in a large pot and add broth, pepper and garlic paste, and salt. Mix until all ingredients blend together. Use immediately or refrigerate overnight, allowing the seasonings to ferment into meat.
Recipe: Tamala Masa (traditional version)
5 lbs. Fresh Masa
1 lb. Lard
l cup Veg. Shortening
1/8 cup Salt
1/4 cup Chili Powder
2 cups Broth or Water
1/8 cup Baking Powder
1/8 cup Garlic Powder (Optional)
Place masa in large bowl, break into pieces. Set aside. Melt lard and shortening on low heat; add chili powder, salt and mix. Stir together broth, baking powder and garlic powder. Gradually combine broth and lard mixture to masa. Mix well after each addition. Masa should be smooth. Let masa rest 10 minutes. Spread fast and easy using the Mas Tamales Masa Spreader. Add your favorite filling and steam cook for 1 1/2 to 2 hours.
Recipe: Tamala Masa (light version)
5 lbs. Fresh Masa
2 Cups Broth from Meat
1 Cup vegetable oil
1 tablespoon Salt
1 Tablespoon Garlic Powder
1/4 cup Chili Powder
1 Tablespoon Baking Powder
Place masa in a large bowl, break into small pieces. Add broth and mix using a mixer. Set aside. Add to oil the chili powder, garlic powder, salt and mix to dissolve the spices. Add to Masa and whip for a few minutes. Add baking powder and mix. Let masa rest for a few minute. Spread fast and easy using the Mas Tamales Masa Spreader. Add your favorite filling and steam cook for 1 1/2 to 2 hours.
TAMALE MASA USING MASA HARINA
| Masa Harina | 4-cup | 16-Cups |
| Broth | 4-cup | 16-Cups |
| Salt | 1-TBSP | 1/3Cup |
| Ground Garlic | 1-TBSP | 1/3Cup |
| Chile Powder | 1-TBSP | 1/3Cup |
| Oil | 1-cup | 4 Cups |
| Baking Powder | 1-TBSP | 1/3Cup |
Place masa in a large bowl, add broth water combination and mix using a mixer. Mix oil, chili powder and salt, add to masa. Mix using a mixer. Add baking powder and mix. Start on low and then whip for about 10 minutes. Let masa rest for 10 minutes then spread using the Mas Tamales Masa Spreader.
Notes:
- For low fat tamales you will need to use lean meats for your filling.
- Use fresh spices for a better traditional flavor. Spices include dried poblano peppers (chile ancho), whole mixed pepper corns and cumin seeds, and garlic.
- Estimating how much masa and meat to purchase, a good estimate is that for 5 lb. of MASA you will need 5 -10 pounds of meat. Measuring the same as masa will yield equal amounts of filling as to masa. If you like twice the meat as masa then go with 10 pounds of meat for every 5 pounds of masa.
- For spicy tamales use one small poblano pepper (chile ancho) for each pound of meat. If you donÕt like them spicy then use one pod for every 2 lb.
- Make them HOT TAMALES by adding your favorite peppers.
- Corn husks: for 5 dozens of tamales you will need about 6 oz. of corn husks. Make sure you spread on the silky side of the corn husk.
A video demonstration of the tamale making process is also available: Tamale Making Video Demo
FAQs
Estimating how much masa and meat to purchase, a good estimate is that for 5 lb. of MASA you will need 5 -10 pounds of meat. Measuring the same as masa will yield equal amounts of filling as to masa. If you like twice the meat as masa then go with 10 pounds of meat for every 5 pounds of masa.
How much baking powder do you put in 5 lb of masa? ›
ingredients
- 5 lbs masa harina flour, preparada.
- 1 3⁄4 cups water.
- 2 teaspoons baking powder.
- 1 teaspoon salt.
- 1 lb lard.
- 1 package corn husk.
Ingredients to Make Enough Masa for Approximately 4 Dozen Tamales: 4 cups Masa Harina. 4 cups Broth or Water. 1 tbsp Salt.
How much lard do you put in 5 lb of masa for tamales? ›
The masa and lard will make the base of the tamale dough, in a ratio of 5 pounds masa to 1 pound lard. The beef will make the filling, and should weigh 5 pounds before it gets cooked to every 5 pounds masa.
How many tamales will 10 lbs of prepared masa make? ›
Place your order for prepared masa at least 24 hours in advance. Corn husks are also available for $4 a package. You will need two bags of husks for 10 pounds of masa, which should yield about 60 tamales.
Do you add baking soda or powder to masa? ›
Soak corn husks in hot water for at least 10 minutes while you make the masa. Using a stand mixer with the whisk attachment or a hand mixer, whip lard on high until light and fluffy, about 5 minutes or until it's the texture of cake frosting. Add baking powder and gradually add masa harina, incorporating well.
What happens if you put too much baking powder in flour tortillas? ›
However, the version I tested that had more baking powder resulted in a thicker, doughy tortilla that wasn't as pliable and was harder to roll when making a burrito or wrap. I also found that they got harder when stored compared to this recipe and the version that did not have baking powder at all.
What do I do if my masa for tamales don't float? ›
And if it floats, that means that it is ready. It means that it's light and airy, so that means moist and fluffy tamales. And if it doesn't float, just add a little bit more water and continue mixing.
What to add to unprepared masa? ›
To prepare 5 pounds of unprepared masa, you need to whip one and a/2 cups of Manteca. or vegetable shortening. until it becomes creamy and fluffy. Then add 2 tablespoons of baking powder, 1 tablespoon of baking soda, and 1 tablespoon of salt. Gradually add 4 to 5 pounds of unprepared masa.
What is the best masa to use? ›
Most agree that Maseca is the brand that has the best taste and texture. Maseca also make a coarser masa harina for tamales. STORING: A cool, dry place, preferably in a sealed container, for 3 months; in the freezer for up to a year.
Masa Harina vs. Masa. The difference between masa harina and masa is simple: Masa is what you get when you mix masa harina with water. It is a corn dough that is used to make a number of foods that are essential to Mexican cuisine, including tortillas and tamales.
Can you use a tortilla press to make tamales? ›
Many tamal-makers use a spoon or a spatula to spread the masa on a piece of soaked corn husk, but a tortilla press and a piece of plastic wrap can make quick work of what can otherwise be a tedious job.
How many pounds of masa for 100 tamales? ›
How Much Masa Do I Need for 100 Tamales? To make 100 tamales, you'll need 16 1/2 cups of masa harina (or a 4.4 pound bag of Maseca).
How much can 10 lbs of meat feed? ›
In other words, if you're cooking for 10 people, you'll want at least five pounds of meat total. For 20 people, plan to purchase 10 or more pounds of meat.
How many cups of masa is a pound? ›
If a recipe calls for a pound of fresh masa, use 1 3/4 cups of masa harina mixed with a generous cup of hot water.
