I tried a new tamale dough recipe and it seemed very loose. It was easy to
spread but seemed too thin but I continued on with it After steaming for 2
hours the dough was still not set up enough. Almost like a thick pudding. I
did do the steaming over a campfire which was a first but I think the problem
was the masa recipe. I am looking for a less doughy recipe and while the
thinness of the masa ws good the doughiness was not. Any advice would be
greatly appreciated.

(Guppy21014) wrote in
:

> I tried a new tamale dough recipe and it seemed very loose. It was
> easy to spread but seemed too thin but I continued on with it After
> steaming for 2 hours the dough was still not set up enough. Almost
> like a thick pudding. I did do the steaming over a campfire which was
> a first but I think the problem was the masa recipe. I am looking for
> a less doughy recipe and while the thinness of the masa ws good the
> doughiness was not. Any advice would be greatly appreciated.
>
Try this website

http://mexicancooking.netrelief.com/...tamales_recipe.
shtml

I have used the masa recipe and it is excellent.

lgo

Masa Seca Tamale Dough
Ingredients:
a.. 1 ¾ cups masa harina (corn flour)
b.. 1 ¼ cups hot water
c.. 10 Tablespoons chilled vegetable shortening (such as Crisco)
d.. 1 ½ teaspoons Kosher salt
e.. 1 teaspoon baking powder
f.. ¼ cup cold chicken stock or canned low-sodium chicken broth
Method:
Place the corn flour in the bowl of an electric mixer fitted with a paddle
attachment. On low speed, add the water in a slow, steady stream until the
dough forms a ball. Continue mixing on medium speed for 5 minutes, then
transfer to a clean bowl. Cover and refrigerate for 1 hour.

Return the corn dough to the electric mixer and beat for 5 minutes on high
speed. While beating, slowly add the cold shortening 2 Tablespoons at a
time. Continue mixing for 5 more minutes, until the dough is smooth and
light. Stop the mixer occasionally to scrape off the sides of the bowl.
Reduce to low and continue to beat.

While mixing, combine the salt, baking powder and chicken stock in a small
mixing bowl. Slowly add the stock mix to the corn dough in a steady stream,
and continue to mix until thoroughly combined. Increase the speed, and mix
for five minutes longer. Remove and reserve until use in a tamale recipe.

"Guppy21014" > wrote in message
...
> I tried a new tamale dough recipe and it seemed very loose. It was easy
to
> spread but seemed too thin but I continued on with it After steaming for
2
> hours the dough was still not set up enough. Almost like a thick pudding.
I
> did do the steaming over a campfire which was a first but I think the
problem
> was the masa recipe. I am looking for a less doughy recipe and while the
> thinness of the masa ws good the doughiness was not. Any advice would be
> greatly appreciated.

Masa Seca Tamale Dough
Ingredients:
a.. 1 ¾ cups masa harina (corn flour)
b.. 1 ¼ cups hot water
c.. 10 Tablespoons chilled vegetable shortening (such as Crisco)
d.. 1 ½ teaspoons Kosher salt
e.. 1 teaspoon baking powder
f.. ¼ cup cold chicken stock or canned low-sodium chicken broth
Method:
Place the corn flour in the bowl of an electric mixer fitted with a paddle
attachment. On low speed, add the water in a slow, steady stream until the
dough forms a ball. Continue mixing on medium speed for 5 minutes, then
transfer to a clean bowl. Cover and refrigerate for 1 hour.

Return the corn dough to the electric mixer and beat for 5 minutes on high
speed. While beating, slowly add the cold shortening 2 Tablespoons at a
time. Continue mixing for 5 more minutes, until the dough is smooth and
light. Stop the mixer occasionally to scrape off the sides of the bowl.
Reduce to low and continue to beat.

While mixing, combine the salt, baking powder and chicken stock in a small
mixing bowl. Slowly add the stock mix to the corn dough in a steady stream,
and continue to mix until thoroughly combined. Increase the speed, and mix
for five minutes longer. Remove and reserve until use in a tamale recipe.

"Guppy21014" > wrote in message
...
> I tried a new tamale dough recipe and it seemed very loose. It was easy
to
> spread but seemed too thin but I continued on with it After steaming for
2
> hours the dough was still not set up enough. Almost like a thick pudding.
I
> did do the steaming over a campfire which was a first but I think the
problem
> was the masa recipe. I am looking for a less doughy recipe and while the
> thinness of the masa ws good the doughiness was not. Any advice would be
> greatly appreciated.