Tamale Dough

Name: Tamale Dough
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 1
Cuisine: Mexican
Ingredients: 1 teaspoon CALUMET Baking Powder; 227 grams dried corn husks, soaked in hot water overnight, drained; 946 milliliters masa harina; 1 Tbsp salt; 237 milliliters lard or vegetable shortening; 946 milliliters hot water

Tamale Dough might be just the main course you are searching for. This recipe serves 1. Watching your figure? This gluten free and vegan recipe has 3481 calories, 42g of protein, and 223g of fat per serving. This recipe covers 66% of your daily requirements of vitamins and minerals. A mixture of water, salt, masa harina, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Mix masa harina, lard, salt and baking powder in large bowl with wooden spoon until well blended. Gradually add just enough of the hot water to make a smooth stiff dough, stirring constantly.

Ingredients you will need

Baking Powder

Masa Harina

Dough

Water

Lard

Salt

Equipment you will use

Wooden Spoon

Bowl

Assemble tamales, using about 2 Tbsp. of the masa mixture and 1 to 2 Tbsp. of your favorite filling for each tamale.

Ingredients you will need

Tamales

Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Cool slightly.

Ingredients you will need

Corn Husks

Tamales

Water

Equipment you will use

Steamer Basket

Pot

Equipment

Ingredients

Servings:

1teaspoon

CALUMET Baking Powder 227grams

dried corn husks, soaked in hot water overnight, drained 946milliliters

masa harina 1Tbsp

salt 237milliliters

lard or vegetable shortening 946milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.