Masa Dough Tamales

Brenda Villagomez
Get ready to prepare the most delicious tamales oaxaqueños ever with this unbeatable recipe! These easy masa dough tamales are perfect for savory stuffings, such as mole with shredded pork. An easy and delicious recipe, these masa dough tamales are ideal for special occasions.
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Ingredients
8
Portions
  • 1 cup lard
  • 1 teaspoon baking powder
  • 1 tablespoon salt
  • 600 grams masa dough
  • 1 1/2 cups pork broth, lukewarm
  • some banana leaf, roasted to make them more flexible
  • 1 cup mole sauce, cooked, for the stuffing
  • 1 cup pork, shredded, for the stuffing
Preparation
50 mins
30 mins
Easy
  • In a bowl, add lard and baking powder. Using a whisk, cream lard until pale white. Creaming lard adds more air to the tamales, making them fluffy and light.
  • Add salt and masa dough little by little, crumbling it until incorporated. Pour in lukewarm pork broth to dissolve the masa dough faster. Mix ingredients until a soft, homogenous tamal dough is formed.
  • Place a bit of tamal dough on a tortilla press. Flatten slightly to about 0.1-inch thickness. Place flattened tamal dough on a roasted banana leaf square. Stuff with mole and shredded pork. Wrap tamal by folding the edges of the banana leaf toward the center. Secure with a banana leaf strip and tie like a pocket. Repeat with remaining tamal dough.
  • Arrange tamales horizontally in a steamer or tamalera and cover with banana leaves to keep the steam from escaping. Cover the steamer and cook over medium-low heat for at least 35 minutes. Check the pot to keep it from losing steam.
  • Serve masa dough tamales hot and pair with atole or hot coffee.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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