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koko koko is offline
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Default Saturated fat for tamale dough

On Sat, 22 May 2010 12:32:48 -0500, zxcvbob >
wrote:

>On 5/22/2010 12:10 PM, Serene Vannoy wrote:
>> Mark Thorson wrote:
>>> I had been assuming that if I make a tamale dough,
>>> I'd have to use a saturated fat like lard or Crisco.
>>> I've eaten a few of the Trader Joe's tamales, and
>>> today I looked at the ingrediants to see what fat
>>> they used.
>>>
>>> I didn't see any fat listed. They do have
>>> carragenan, and I suppose that may be what holds
>>> the dough together.
>>>
>>> What exactly is the role of lard in a tamale dough?
>>> Does it help hold the dough together? Is it for
>>> texture?

>>
>> It's for richness and texture, yes. It can be left out, but I don't like
>> the result. I'd use oil, if saturated fat is an issue.
>>
>> (Masa, like polenta, firms up just fine on its own. It doesn't need help
>> from lard.)
>>
>> Serene
>>

>
>
>A lot of the fat cooks out during steaming (the corn husk soaks it up)
>
>If you leave the fat out of the masa, you might want to use an
>extra-greasy filling, otherwise the tamales will probably taste dry.
>
>I'm trying to figure out a tamale filling to use now that DD has gone a
>little stricter towards vegetarianism. (she eats fish and shellfish,
>but not much. Eggs, meat, and dairy are OK) She used to eat chicken,
>and I made tamales with chicken filling and used goose fat in the masa.
> I think she might eat wild game if it was available but I'm not sure.
>
>Maybe black beans, onions, and portabello mushrooms? Or that nasty
>black corn fungus you buy in expensive little cans at the Mexican store?
> (a little of that probably goes a long way) Shark meat chili might be
>interesting...
>
>Bob


I also made some corn, green chili tamales <still sorting through the
photos> The masa was made up using canned cream-style corn, milk,
chicken broth and lard. I don't know how it would be without the lard
but if I were to experiment with it, I would replace the 1/2 cup of
lard the recipe calls for with more of the creamed corn.

koko
--

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updated 05/22/10