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Help with masa for tamales

post #1 of 7
Thread Starter 
Help! I just got home from the market and noticed that the masa is now in a dough form. When I bought it looked like flour. And they gave me masa for tortillas when I asked for tamales. Can I still use this for my tamales?
post #2 of 7

Hey Diva,

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.

 

Cheers! 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 7

when I do mine,  I always use the Maza Flour,  not the ready made dough.  I use chicken broth instead of water.  And if I am making sweet Tamales,  I add blended sweet corn kernels into the Masa.

post #4 of 7

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,

BDL

post #5 of 7

 

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.

 

Cheers,

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #6 of 7

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.

post #7 of 7

I have a awesome recipe for pork,chicken and Brisket Tamales ...That's right Brisket Tamales !

Fall is around the corner and Tamale season is and will be in full swing!

Trying to market these as well,.

eric

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