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 Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Tamale Dough Made With Fresh Masa

This fluffy dough is made from fresh-ground masa (see story). Add fresh corn or cilantro to this recipe in the same proportions as in the recipe above.

3/4 cup of chilled vegetable shortening, or 1/4 cup lard plus 1/2 cup vegetable shortening
1 1/2 teaspoons baking powder
3 cups (1 1/2 pounds) fresh ground masa
About 1 cup cool chicken broth, plus up to 1/2 cup more for second beating
Salt, about 2 teaspoons

With an electric mixer, beat the lard or shortening combination with the baking powder until light, about 1 minute. Continue beating as you add the masa in three additions.

Slowly pour in a generous 2/3 cup of the broth, beating for another minute. Place a 1/2 teaspoon dollop of dough in a cup of cold water. If it floats dough will be tender and light. If it doesn't, beat a little longer. Beat in enough additional broth to give the mixture the consistency of soft cake batter. Season with 1 1/2 teaspoons salt. Add corn and cilantro (see previous recipe). Refrigerate for an hour or so, then rebeat, adding just enough additional liquid 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 "Rick Bayless's Mexican Kitchen" by Rick Bayless

Thursday, January 06, 2000

bottom navigation bar Terms of Use  Privacy Policy