In Mexico, masa, the dough that forms the basis of tortillas, tamales, and other staples, is traditionally made from nixtamalized corn. This process, known as nixtamalization, involves soaking and cooking dried corn kernels in an alkaline solution, usually limewater (calcium hydroxide). The masa is kneaded to reach the right consistency. For tortillas, the masa is made into a more firm and pliable dough, whereas for tamales, it is often mixed with lard and broth to make it lighter and softer. Th
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In Mexico, masa, the dough that forms the basis of tortillas, tamales, and other staples, is traditionally made from nixtamalized corn. This process, known as nixtamalization,
P.S. I'm On My Way. P.S. I'm On My Way · Original audio. In Mexico, masa, the dough that forms the basis of tortillas, tamales, and other staples, is traditionally made from nixtamalized corn. This process, known as nixtamalization, involves soaking and cooking dried corn kernels in an alkaline solution, usually limewater (calcium hydroxide ...
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Savory Tamale Masa: 4.4 lbs plus 1-1/2 cups corn flour masa (Masca Nixta Masa), 6 Tbsp baking powder, 3 Tbsp Montreal Steak Seasoning (pulverized), 2 tsp ground cumin, 2 tsp granulated garlic, 1 tsp onion powder, 1 tsp Cayenne powder. Mix each section individually then mix all the corn flour masa. Set aside. Place in a Kitchen Aid the lard and whip until it doubles in size (6 minutes), and set aside. Bone Broth: ROOM temperature and full of flavor. This Broth should be so TASTY that you could dr
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Savory Tamale Masa: 4.4 lbs plus 1-1/2 cups corn flour masa (Masca Nixta Masa), 6 Tbsp baking powder, 3 Tbsp Montreal Steak Seasoning (pulverized), 2 tsp ground cumin, 2 tsp granulated garlic, 1 tsp onion powder, 1 tsp Cayenne powder. Mix each section individually then mix all the corn flour masa. Set aside. Place in a Kitchen Aid the lard and whip until it doubles in size (6 minutes), and set aside. Bone Broth: ROOM temperature and full of flavor. This Broth should be so TASTY that you could dr
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Masa For Tamales (Easy Tamal Dough)
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"Chromies" a traditional tamale with a twist
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