Help with masa for tamales
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Yes you can use the standard masa for your tamales. I have both and the only difference I can see is the packaging, grind and color is the same and the ingredients on the package are the same. so............
Don't know what you use as fat in your mix, I learned to use butter flavored vegetable shortening for what's come to be known locally as The Ultimate Tamale.
It consists of pork (cooked in red chili) incorporated in the masa, a habanero pineapple roasted pork filling, topped with green chili with pork.
I fear there are some misunderstandings.
"Masa" means "dough." And as the word "dough" implies, all fresh masa is wet. The dried stuff is "masa harina," and it's made by drying masa then grinding it up. Using "masa harina" instead of fresh masa doesn't make things more or less homemade. Masa harina is a good way of storing masa if you don't have good access to high quality, fresh masa.
Masa harina has all the flavor and quality you'd expect from a dried product you have to reconstitute at home. "Homemade" aside, for most things it's not as good as fresh masa. If you can get good masa, get it... unless you're going to use stock or something else special for hydration, as Prettycake does.
Also, some places sell masa that's already pre-mixed with lard (or some other shortening), so that it's ready to go for tortillas or tamales. If you're vegetarian as your screen name implies, you want to know what's in the masa.
Masa doesn't store well, but it's cheap. Toss whatever you don't use within a couple of days.
Hope this helps,
Absolutely BDL!, Diva mention both and I “presumed” she was referring to the dry flour, not a pre made product.
Please forgive the informality and the presumption.
I know it's an old post, but I just wanted to add to it after making an ungodly amount of tamales the past few weeks.
Masa for tamales is (for most styles of tamale) ground a little coarser then that for tortillas. Most of the fresh masa you're going to find is fine ground for tortillas and antojitos.
Both Maseca and Quaker ( the two big masa harina makers) also make a coarser grind of a masa harina especially for tamales.
Texture is a huge factor in a delicious tamale, so you may find the trade off worth it.