Details

A white corn masa flour, coarse grind, designed to give tamales the perfect texture and taste that conveys authenticity.

• The #1 selling instant corn masa flour in the united states, Mexico and central America

• Hispanics choose MASECA® Tamal to make a great variety of traditional tamales wrapped in banana leaves or corn husks

• Shares the same great reputation for quality and authenticity as the traditional MASECA® instant corn masa flour

• A gluten free product, certified 100% whole grain & certified kosher

Ingredients

Corn Treated With Hydrated Lime

Directions

Preparing Tamales: Pork meat for shredding - 1.1 Lb; Ancho chili - 4 pieces; Guajillo chili - 3 pieces; Garlic - 1 clove; Onion - 0.7 oz; Dried oregano - 1/4 tsp; Cumin - 1/4 tsp; Water - 2 cups; Salt - To taste; Vegetable oil - 1 tsp; Tamale corn husks - 29 pieces. Tip: You can substitute pork with chicken for the tamale filling. Filling: Boil meat with garlic, onion, and salt. When the meat is cooked, let it cool to shred and set aside. In a pot with water, boil the chilies for 5 minutes with garlic, onion, oregano, and cumin. Remove the solids and blend with some of the water used for boiling. You can change the texture of the sauce adding all of the water little by little. Heat a skillet, add oil and fry the sauce. Season to taste. Add the shredded meat to the sauce and rectify seasoning. Let it boil for 3 minutes and set aside until you start making the tamales. Tamales: Choose the tamale corn husks and soak in warm water to soften and drain well. Spread the masa on the corn husk forming a thin layer (using approximately 2 ounces) in the upper side. Place shredded meat in the center of the corn husk, close the tamale folding inward the left and right part of the husk and then folding upwards the top end. Cook in a steamer for 45 to 50 minutes. Turn steamer off and let them rest for a few minutes before serving, the tamale must come off the husk completely, this is how we can confirm that tamales are cooked. Tip: Use some of red chili sauce (like the one made for the filling) to color the tamale dough, as it is done in some regions of the North of Mexico. Instructions to Fold Tamales: Place the corn husk on the palm of your hand. Spread a thin layer of masa in the center of the husk. Fold the right side of the corn husk and then the left side to close the tamale. Finally, fold the pointy end of the husk. If cooking a small batch, tie each tamale with a strap of the same corn husk to make sure they do not open. Preaparing the Masa: Maseca Tamal corn masa flour - 4 cups; Warm water - 3 cups; Pork lard - 1 cup; Salt - 1-1/2 tsp; Baking powder - 1 tbsp. Tip: You can substitute pork lard with vegetable lard or corn oil, as well as the water with your favorite broth, we recommend using chicken or pork broth. In a deep bowl or in a mixer bowl, place Maseca Tamal corn masa flour and warm water, knead for 1 to 2 minutes or mix at low speed if using a mixer. Set aside. Pour the lard in a skillet and heat until melted, add salt and baking powder, mixing with a whisk or a spoon, set aside, and keep warm. Add warm lard little by little to the bowl with the masa, kneading constantly; if using a mixer, use medium speed until all the lard is added. Continue mixing until the dough is completely integrated, if using a mixer, increase speed and mix for 4 to 5 minutes. Set aside.