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1 - 10 of 11 for masa tamale dough
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Combine these ingredients ... to fill the tamales. Using your hands, knead the dough until the masa expands and is ... oven. The best result is to resteam.
In medium mixing ... Beat in corn, masa mix, baking powder ... a soft, moist dough. Beat until ... In steamer, steam tamales until firm, 30 ... foil instead of husks.
Whip the lard until fluffy, blend in Masa flour, salt, water ... well. Cover and keep cool until ready to use. Makes enough for 40 regular size tamales.
Saute onion in ... set aside. For masa dough, cream shortening ... seal well. Stack tamales, open end ... sauce. Can be frozen and reheated successfully.
Cook pork roast ... table. Carefully pat dough mixture onto corn ... end over. Stand tamales up on folded ... frozen for a month. Yield 2 1/2 dozen tamales.
Cook meat until ... mashed). To prepare tamale: All tamales ... a coating of Masa dough around that and ... sauce. Tamales can be prepared ahead and frozen.
Add shortening and ... fluffy. Cut in masa harina and baking ... make a pliable dough. Dough can ... of husk. Stack tamales on a rack ... corn husks before eating.
Soak corn husks ... mix completely into dough. With back ... Sweet: Add to masa dough 1/2 can ... raisins, chopped nuts or dried fruit (soaked in warm water).
Place husks in ... water to form dough. Cover and ... cup water, or broth, and boil; cover and steam for 40 minutes. Add water, if needed. Makes 3 dozen.
Cut husks from ... Measure 2 tablespoons dough onto each tamale wrapper; spread to ... pulls away from wrapper, adding water as needed. Makes 36 tamales.
Result Page: 1
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