Welcome and welcome to Paulina cuisine and a classic that is the basis for many other recipes. The tamales are a typical recipe of Mexico , and today we are going to talk about the dough to make tamales . It is important to use a specific mass for tamales , because it has an texture and consistency for preparation.
The mass for tamales takes time, its morning and process, but it is worth achieving the authentic Mexican flavor. We advise you to have the ingredients on hand and make this recipe and once they try it they will not want to stop doing it. We already know how this is.
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About the dough for tamales
The mass for tamales has its origin in Mesoamerican cultures , specifically in what is now Mexico and Central America . The corn, the main ingredient of the mass, has been fundamental in the feeding of these cultures for centuries.
The corn mass was used to make different foods, including tamales. The tamales were and remains an important part of the gastronomy of Mesoamerican cultures. They prepared for special celebrations, rituals and festive occasions .
Data: Although the mass of tamales is commonly associated with Mexico, it is also found in different variants in other Latin American countries, such as El Salvador, Guatemala, Honduras and Colombia, each with their style and distinctive flavors.
You can not miss the Zacahuil recipe , the Mexican giant tamal !
What is the mass of tamal made?
The tamal mass is made mainly of nixtamalized corn dough .
Parenthesis: The nixtamalization technique consists in cooking corn with water and lime (calcium oxide). This process had multiple benefits, such as softening corn and allowing the shell to emerge, thus improving its nutritional value, since lime allows the human body to better absorb corn nutrients.
Then, the cooked corn moves to obtain the dough used in the tamales.
A mass with nutritional and flavor particularities
- The corn mass used in tamales is considered one of the oldest and most emblematic foods in the region . It has been one of the fundamental food bases in Mesoamerican cultures for more than 3,000 years.
- The nixtamalization process used to produce the mass of tamales has benefits beyond texture and flavor. This process was very useful for Mesoamerican cultures, which had corn as the main source of food.
- Depending on the region and the recipe, the mass for tamales can vary in ingredients and techniques. For example, in some recipes, chicken or meat broth is used to give flavor to the dough, while others can incorporate ingredients such as achiote, epazote or chiles to give it a special touch.
- The dough is wrapped in corn leaves or banana before steaming. This not only provides flavor and aroma to tamales, but also helps maintain moisture and protect the dough during cooking.
- The versatility of the tamales is not limited only to the dough , but also to the fillings. They can be sweet or salty , with ingredients such as pork, chicken, beans, cheese, chiles, fruits and more. Each region and each family have their own favorite recipes and combinations.
Tips for making the best mass for tamales
While the dough is done in a few steps, there are some data to take into account to achieve the best preparation, then some key data to do this mass well:
How much butter is put to the tamal dough?
The amount of butter used in tamales can vary according to personal preferences and the specific recipe that is being followed. However, as a general reference, it is recommended to use around 200-250 grams of butter per kilogram of dough for tamales. This provides a good proportion of fat to obtain a soft and tasty mass.
Does rest time need the dough for tamales?
The resting time of the dough for the tamales can vary, but in general it is recommended to let the dough rest for at least 30 minutes to 1 hour before using it. This allows the ingredients to mix and that the mass absorbs flavors. In addition, rest helps the dough acquire a softer and more manageable texture, which facilitates its manipulation when arming the tamales.
What is the texture and consistency that the mass must have for tamales?
The tamales mass must have a soft and homogeneous consistency to be able to easily extend it on corn or banana leaves. Traditionally, the dough is worked with your hands to achieve the desired texture before putting together the tamales.
Mass recipe for tamales
Over time, preparation and ingredients used in tamales have evolved and adapted to the different culinary regions and traditions. However, its origin dates back to the ancient Mesoamerican cultures that valued corn as a basic and versatile food. This is the original recipe.
Yield : 12 portions
Preparation time : 3 hours
Ingredients
- 4 cups of corn dough (nixtamalized cornmeal)
- 1 ½ cups of chicken broth or meat broth (it can be homemade or cube)
- 1 cup of pig butter or melted butter
- 1 teaspoon baking powder (chemical yeast)
- Salt to taste (approximately 1 teaspoon)
- Optional: Achiote in pasta or food dye to give color to the dough
How to prepare mass for tamales
- In a large bowl, mix corn dough, baking powder and salt. Add the pig butter or meter melted to the dough and mix everything together until the fat is well incorporated and the dough has a uniform consistency.
- Gradually mix the broth and make sure that with the liquid the dough has a soft and manageable texture. If necessary, add more broth to obtain the desired consistency.
- Optionally, to give color to the dough, incorporate achiote in dissolved paste in a little hot broth or use food coloring.
- Once the dough is ready, let stand for about 30 minutes for the flavors to mix and the dough settles.
