Cómo preparar masa para tamales
Tamales are a beloved traditional dish in Mexican cuisine, consisting of a corn dough wrapped around a filling, which is then steamed. The key to making perfect tamales lies in the preparation of the masa, the corn dough that forms the base. Here’s a step-by-step guide on how to prepare masa for tamales.
First, gather all the necessary ingredients. You will need masa harina (corn flour), water, salt, and lard or shortening. Some recipes also call for baking powder or baking soda to help the masa rise slightly.
Start by mixing the masa harina and salt in a large bowl. Add the water gradually, stirring constantly to form a smooth, thick dough. The consistency should be pliable but not too sticky. If the dough is too dry, add a little more water; if it’s too sticky, add a little more masa harina.
Once the dough is well mixed, you can add the lard or shortening. This step is crucial as it adds richness and helps the masa stick together. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. You can use your hands or a stand mixer fitted with a dough hook.
After kneading, cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the masa to absorb the flavors and becomes more pliable.
Now that your masa is ready, you can proceed to fill and wrap your tamales. There are various fillings to choose from, such as pork, chicken, cheese, or beans. Once you have your filling, place a small amount of masa on a corn husk, add the filling, and then wrap it securely. Repeat this process until all the masa and filling are used up.
Finally, steam the tamales in a steamer or a large pot with a steaming rack. Make sure the tamales are arranged in a single layer and not stacked on top of each other. Steam for about 45-60 minutes, or until the masa is firm and no longer sticky.
Now you have perfectly prepared masa for tamales, ready to be enjoyed with your favorite salsa or mole sauce. ¡Buen provecho!
