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Classic Tamale Batter
Recipe Summary
Yield: Makes 3 3/4 cups
Ingredients
Ingredient Checklist
5 ounces (2/3 cup) fresh pork lard, chilled
1 teaspoon baking powder
1 scant teaspoon salt
2 cups (1 pound) coarsely ground fresh masa for tamales or 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
2/3 cup chicken, beef, or vegetable stock, preferably homemade
Cook's Notes
When making this batter, choose stock that best suits the tamale recipe in which you’ll use the batter. If you cannot find freshly rendered pork lard, use solid vegetable shortening instead, not canned or packaged lard.
Gallery
Classic Tamale Batter
Recipe Summary
Yield: Makes 3 3/4 cups
Gallery
Classic Tamale Batter
Classic Tamale Batter
Classic Tamale Batter
Recipe Summary
Yield: Makes 3 3/4 cups
Recipe Summary
Yield: Makes 3 3/4 cups
Yield: Makes 3 3/4 cups
Makes 3 3/4 cups
Ingredients
Ingredients
- 5 ounces (2/3 cup) fresh pork lard, chilled
- 1 teaspoon baking powder
- 1 scant teaspoon salt
- 2 cups (1 pound) coarsely ground fresh masa for tamales or 1 3/4 cups masa harina for tamales mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
- 2/3 cup chicken, beef, or vegetable stock, preferably homemade
Directions
In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but hold its shape in a spoon. If using fresh masa, test the batter to determine if it is adequately fluffy, ensuring light and tender tamales: Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready. Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.
Cook's Notes
When making this batter, choose stock that best suits the tamale recipe in which you’ll use the batter. If you cannot find freshly rendered pork lard, use solid vegetable shortening instead, not canned or packaged lard.
Cook’s Notes
When making this batter, choose stock that best suits the tamale recipe in which you’ll use the batter. If you cannot find freshly rendered pork lard, use solid vegetable shortening instead, not canned or packaged lard.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Tamale Batter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Tamale Batter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
