Masa for Tamales

In the best of all possible worlds you are living somewhere that fresh masa is produced such the Southwest, California or perhaps Chicago or Brooklyn where the process of turning corn into Nixtamal, the wet masa that is used for tamales or tortillas takes place on a daily basis.  However, if you are not so fortunate then you will need to rely on the newest Masa for Tamales called Maseca para hacer Tamales, a product widely available in Latino markets across the country. This new version of the traditional Masa Harina (also called "masa seca") is made from  corn that is dried and treated with lime in a process called nixtimalization. This is what gives the masa its unique flavor.This new product creates a superior tamal.

Masa for Tamales

Ingredients: 
2  cups masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup corn oil
1 cup warm, lightly salted chicken broth

At least two hours before starting the tamales open one 8 ounce package dried corn husks (also available in Latino grocery stores) and put in a large bowl covered with warm water. Allow to soak until pliable.
    
Put dry  masa harina, salt, and  baking powder in large mixing bowl.  Beat in beat in oil and then add warm chicken broth until well incorporated. Let this mixture rest for about half and hour.  When the corn husks are soft and the masa is ready, take a large husk and spread about two TBS of the prepared masa over the husk creating a thin layer.  Spread the dough out over the corn husks to  about a 1/4  inch thickness. At this point you can fill the tamal with your choice of fillings. (more about this in subsequent posts). Our family favorite is "Rajas con Queso" using several strips of roasted, poblano chiles and a about a two inch piece of white Oaxaca cheese. If you cannot find Oaxaca cheese you may substitute a mild cheese such as Monterrey Jack and use a TBS. of  chopped green chiles that are widely available in the Mexican section of most supermarkets. However, searching out a source of Oaxaca cheese will yield a superior tamal. Fold the sides of the corn husk over one on the other and fold at the bottom using a strip of the corn husk to tie it. In essence you are making a little package that will be steamed ulitmately unveiled as a yummy tamal. There is a great video from Sylvia's Kitchen on UTube with wonderful visual instructions on the construction process- http://www.youtube.com/watch?v=2u8UwR8bYYM

Line a large steamer with corn husks around the sides and bottom. Place the tamales around the sides as if you were standing them on their heads. You should be able to get between 18-24 tamales in the steamer. and steam for one hour. Test for doneness.. they should be quite firm and delicious!

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