← Back to Search Results
Mexican
Tamale Batter From Fresh Masa

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes about 2 pounds (6½ cups) Fresh Masa
Makes 3½ Cups Batter

Ingredients

For the Fresh Masa:

  • 2 tablespoons slaked lime (calcium hydroxide or “cal”)
  • ½ pound dried field corn kernels (about 4 cups), sorted and rinsed

For the Tamale Batter:

Equipment:

  • Colander with small holes (about 2mm)
  • Electric hand mixer

Directions

To Make the Fresh Masa:

1. Fill a large pot with 2 quarts water, stir in the slaked lime, and bring to a boil over high heat. Stir in the corn kernels, which will immediately turn a brighter yellow. Cover, reduce the heat to medium, and simmer for 30 minutes. Remove from the heat and allow the kernels to soak for at least 3 hours, but no more than 8 hours. Drain and return the kernels to the pot.

2. Place about a third of the kernels in a medium bowl and add enough water to cover them by a couple of inches. Rub the kernels against each other between your palms to work off their skins. Swirl the bowl around occasionally, encouraging the loosened skins to float to the top of the water so they can be collected or poured out of the bowl. Add fresh water and continue rinsing and rubbing the kernels until most of them have been peeled. Drain the skinned corn and place it in a large bowl. Repeat with the remaining kernels.

3. Pinch off the tougher, pointy tip from the end of each kernel. Rinse the kernels in a colander under cool running water and wipe them dry as best you can between two kitchen towels.

4. Place a third of the kernels in a food processor and process into a grainy meal, about 5 minutes, scraping down the sides as you go. Sift the meal through the colander into a bowl, scooping out the coarser bits and placing them in a small bowl. Repeat with the remaining kernels. Scoop the collected coarser bits back into the food processor, process, and sift again.

5. Measure out the amount of masa you need for your recipe. You can also make the masa in advance and keep it refrigerated in a tightly sealed container for up to 3 days or frozen for up to 6 months. Frozen masa must be thawed before using.

To Make the Tamale Batter:

1. Place the lard in a large bowl and whip with the hand mixer at medium speed until light and creamy, about 5 minutes.

2. Slowly add about half of the corn masa while continuing to whip at medium speed. Once combined, whip in the salt, baking powder, and remaining masa.

3. Slowly drizzle in the broth as you continue whipping the batter, scraping down the sides as you go. Once all the broth has been added, raise the mixer speed to high and continue to mix until the batter is light and fluffy, about 10 minutes, scraping down the sides as you go. Cover and refrigerate for at least 30 minutes. You can also make the batter in advance and keep it refrigerated in a tightly sealed container for up to 1 day.


© 2009 Wai Hon Chu and Connie Lovatt
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include Chicken Broth with Mexican Flavors or Pork Broth with Mexican Flavors. For nutritional information on Chicken Broth with Mexican Flavors or Pork Broth with Mexican Flavors, please see links above.

336kcal (17%)
56mg (6%)
0mg (0%)
4mcg RAE (0%)
305mg
74mg
7g
6g
9g
41g
0mg (0%)
163mg (7%)
4g (20%)
17g (26%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
raos-cookbook Rao's Cookbook
by Frank Pellegrino
desserts-4-today Desserts 4 Today
by Abby Dodge
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
american-masala American Masala
by Suvir Saran
amor-y-tacos Amor Y Tacos
by Deborah Schneider
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?