Masa and hojas for tamales
Making tamales comes with a good deal of prep work. The first steps include soaking hogs (corn husk) and prepping the masa (the dough in the tamales). Because the masa is usually made with lard and broth, it is only good for a couple of days in the refrigerator so plan accordingly. Along with prepping the hojas and masa, you will prepare the meat so all elements are ready for assembly. The amount of hojas and masa will depend on the number of tamales you are making.
The process takes hours so be prepared and have refrigerator and freezer space available.
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Ingredients
Adjust Servings
| bag(s) hojas | |
| bag(s) Prepared masa | |
| 1box lard | |
| 1/2 tsp baking soda | |
| 3tsp baking powder | |
| 1/4cup instant rice | |
| as needed broth |
Directions
1.
Preparing hojas
Remove the hojas from the bag and place in a large bowl. Fill the bowl with water making sure all hojas are submerged. Loosely cover with plastic and place a brick or other heavy object on top to keep hojas under water. Let them soak for 24 hours.
Mark as complete
2.
Prepare the masa
Buy prepared masa and add the lard, baking soda, baking powder, instant rice and broth mixing well. It should be ready to use now.
After tamales are assembled they need to be steamed:
In a large stew pot or larger place a steaming rack. Then, arrange the tamales in a pyramid on top of the steaming rack. Continue to stack them about 3/4 of the way up the pot. Add water to the pot up to the steam rack, cover and turn heat to high until it starts to boil then turn it down to a medium boil. Once the tamales pull from the husk without sticking, they are done.
Mark as complete
3.
Unprepared masa
For 13.3/4 pounds of masa:
Add masa slowly to lard (4 lbs) and mix with the mixer. Add 2 Tbs baking powder, 2 1/2 Tbs baking soda, 2-21/2 cups if broth and 1/4 cup salt. Continue to mix. Look for softness in the masa. Mix it well until its fluffy. Mix in 2 cups minute rice by hand until the masa stops sticking to the sides.
Mark as complete