Tamales Part 3-The Masa

Now that I know the secret of masa and how to make it, it is easy! It may sound tough, and it was for me at first, but now I can do it with one hand tied behind my back and one eye closed. I have to remember I was not given any directions on how to make it, only the ingredients and their quantities. The original recipe has been handed down for generations in Carlos' family and was given to me by his grandmother (Mama Neca). What few directions that were written on the "recipe", were in Spanish and basically consisted of "cook". But when it came to the masa, the directions were "para hacer" or to make, and "poner" which means put. Hence my problem of making masa. But now I know!!!!!! What a glorious day it was when I finally figured out how to make masa and now you know as well! I did all the hard work and research for you, making the masa over and over and over. There was a big difference between my first attempt and my fourth or was it the fifth attempt? On the last attempt, I knew I had nailed it without even having Carlos try it and give it his "okay".

 I think Carlos felt bad because he had never made masa, he had only seen it done, so he could offer no help on how to make it. But he was a big help since he has eaten tamales his whole life. Luckily I was working on this during the holidays and got to eat Mama Necas quite a few times over the course of two weeks.

Masa is Spanish for dough, and most often refers to cornmeal dough (masa de maíz in Spanish). Masa is used to make corn tortillas, tamales, pupusas, and many other Guatemalan dishes. The dried and powdered form is called masa de harina or maseca (which is actually a commercial brand). Depending on the dish being made masa may be reconstituted with water, or in this case chicken broth.

So here is Part 3 of tamale making-the masa. You want to wait to make your masa until the last minute. You should have everything ready to assemble your tamales and then make your masa.

Tamale Masa

Ingredients:


? 8 cups reserved chicken broth (from Part 2)

? ½ tablespoon salt

? 4 cups of masa (I prefer Maseca)

? 2 cups corn oil

Directions:



The masa after adding oil and waiting to be fully cooked. 3. You will now need to switch to a wooden spoon. Reduce heat to medium/low and cook the masa, stirring constantly so the masa does not burn. Cook masa 10-15 minutes longer or until it no longer tastes like corn and has thickened, but will still pour very slowly, much like polenta.


Read Tamales Part 1-The Sauce
Read Tamales Part 2-The Chicken
Back to Mama Neca's Tamales recipe here