What happened to my tamale masa dough?!

C

cheezz

Well-known member
I made the masa, assembled and steamed 4 tamales while the rest of the masa chilled. I rebeat the dough and made the rest of the tamales. The first four were perfect texture. The ones made with the chilled dough had this spongy texture - like a savory sponge cake! The recipe suggests chilling the masa to create a lighter dough but this was ridiculous.

Recipe:

2 lbs masa

1 cup lard

2 tsp baking powder

1 cup broth

Salt

http://i56.photobucket.com/albums/g166/Finer_Kitchens/60A024C1-40BE-4E86-928C-C0C1A05E2558-5757-0000076D22BD2164.jpg

 
Where did that recipe come from? I never chill my dough before assembly. My guess

is that chilling it, then whipping it a second time incorporated more air into the dough.

I imagine like a pie crust that chills, it also allowed the dough to relax.

 
Directions say to whip about 10 min the first time and that a blob of dough dropped in water

Should float. I think it was either from Tamar's tamales or a Mexican cookbook online

 
It depends on how you define "perfect texture". I like my masa that way.

It's light and airy, and isn't dense and hard, like other recipes.

If it comes out of the corn husk in one piece easily, then it was cooked long enough. If it falls apart or sticks to the corn husk, it needs to go longer in the steamer. I steam mine for about 1 1/2 hours.

I use 1 1/2 tsp. baking powder to 2 pounds of masa. Try cutting down on the baking powder.

Michael

 
This sounds similar to Rick Bayless's recipe, which is the one I use.

First you whip the lard, baking powder and salt until fluffy, about 2 minutes. Then you add the masa in three additions, beating about a minute between each addition. Once the masa is all in and incorporated, you beat in the broth. I beat until well-mixed, but nowhere near 10 minutes. Maybe two minutes. Then the float test.

Michael

 
I think perhaps the baking powder had more time to work--if it is double acting it's starts

reacting while still cold, then has a second reaction to heat. I also like fluffy tamales.

 
Michael, do you chill it? I like it light also, but this just started disappearing into the filling!

 
Next time I won't beat so long or chill it. They came out perfect when I tried this recipe before.

 
Yes, but you whipped the dough twice, no? I think Joe's got a good point too w/ baking powder.

 
I do chill it. Then I beat it again and check the consistency. It should be...

...able to hold its shape on a spoon.

I don't add more broth unless it is really thick. Then I'll add a bit more... maybe 1/4 to 1/2 cup, until it reaches the consistency I like.

Michael

 
I'd love to make tamales with ALL of you fine folks some day.

I have a running joke with my sons. When they were little (especially) and they would see me do something that required a bit of physical strength, I would say it was easy for me since "I have the strength of ten men".

My 16-year-old son asked me if it isn't true that lots of hispanic families come together and make tamales in a large group. I told him it was so.

He looked at me and said, "Dad. With all the tamales you make, you must have the strength of a dozen Mexican women!"

My breast swelled with pride. If only it were true.

Michael

 
Same here. Less than a minute, for sure. Just enough mixing to stir...

...it up and check the consistency.

If it sits in the fridge more than an hour, the masa tends to absorb the liquid and get a bit stiff. That's the only time I add more liquid.

Michael

 
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