ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Tamale Dough Made With Masa Harina Flour

Fresh corn kernels enhance the dough's natural corn flavor. Chopped fresh cilantro adds color and flavor.

3 cups masa harina flour
1 1/2 teaspoons salt
2 teaspoons sugar
1/2 cup unsalted softened butter or homemade lard, at room temperature
1/2 cup vegetable shortening, at room temperature
2 cups chicken broth
2 cups frozen baby corn kernels, thawed (use fresh in summer, cutting kernels from cob and scraping corn "milk" into the mix)
1/3 cup chopped fresh cilantro (optional)

Place the masa harina, salt, sugar and baking powder in the bowl of an electric mixer. Add the two fats and beat together for 3 minutes until thoroughly incorporated. Add the broth and beat for 2 minutes longer, stopping the mixer to scrape down the sides of the bowl with a spatula as necessary.

Perform the float test. Put a 1/2 teaspoon dollop of the dough into a cup of cold water. If it floats, the cooked tamale dough will be tender and light. If it doesn't, beat a little longer. Add the fresh corn and the cilantro and beat for about 1 minute longer, until incorporated.

Let the dough rest for 30 minutes at room temperature or up to 2 hours refrigerated so the dough can thoroughly absorb the moist ingredients. Beat up to 1/4 cup additional broth or water into the batter to bring the mixture to the consistency it had before. It should hold its shape softly on a spoon but not be runny. Makes about 20 medium tamales.

Adapted from "Tamales" by Mark Miller, Stephan Pyles and John Sedlar

Thursday, January 06, 2000



bottom navigation bar Terms of Use  Privacy Policy