Maseca Tamales

About this product

Maseca Tamales is corn flour for making tamales. It is made from nixtamalized white corn flour and comes from Mexico.

Usage and preparation

Use the Maseca to make masa (tamale dough). Below is a suggestion for northern tamales de deshebrada, enough for 29 tamales.

Preparing the masa

• Mix 500 g Maseca tamale flour, 10 g salt and 10 g baking powder in a deep bowl or in a blender, for 1 to 2 minutes on low speed.
• Melt 220 g butter in a pan and keep it warm.
• Slowly add the warm butter and 650 ml warm water to the flour while beating constantly. In a blender, do this on medium speed.
• Keep beating until everything is well combined. In a blender, increase the speed and beat for 4 to 5 minutes. The dough is ready when a small ball of dough floats in a glass of water.

Pork filling

You need: shredded pork, ancho chilies, garlic, onion, dried oregano, cumin, water, salt and vegetable oil.

• Cook the meat with garlic, onion and salt. Let the meat cool and drain it.
• Boil the chilies in water for 5 minutes. Blend them with garlic, onion, oregano and cumin, adding half of the required water to make the sauce liquid.
• Heat the oil in a pan and fry the sauce. Add the rest of the water and season.
• Add the meat to the sauce and add salt to taste. Cook for 3 minutes and remove from the heat.

Filling and cooking the tamales

• Soak 30 medium, unbroken corn husks in water until soft and let them drain.
• Spread a thin layer of dough (about 50 g) on the husk.
• Place the meat in the middle, close the tamale with the right and left sides and fold the tip of the husk upwards.
• Steam the tamales for 45 to 50 minutes. Let them rest for a few minutes before serving. The tamale is done when it comes loose from the husk.