Basic Mexican Tamale Dough

SERIOUS EATS(1)
Julia Ivey: "The tamale dough came out exceptionally moist, an…" Read More
5Ingredients
70Minutes
1360Calories

Ingredients

US|METRIC
  • 2 pounds fresh masa (for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes, see note)
  • 8 ounces lard (preferably back lard, see note)
  • 2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup homemade chicken stock (or store-bought low-sodium broth, plus more as needed)
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    NutritionView More

    1360Calories
    Sodium65% DV1560mg
    Fat102% DV66g
    Protein43% DV22g
    Carbs58% DV175g
    Fiber92% DV23g
    Calories1360Calories from Fat590
    % DAILY VALUE
    Total Fat66g102%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol55mg18%
    Sodium1560mg65%
    Potassium740mg21%
    Protein22g43%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate175g58%
    Dietary Fiber23g92%
    Sugars3g6%
    Vitamin A0%
    Vitamin C
    Calcium45%
    Iron90%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Julia Ivey 2 years ago
    The tamale dough came out exceptionally moist, and smooth texture, with the exception, I added one tablespoon chili powder to the masa while mixing the dough. I will use this dough recipe to make my tamales.

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