Masa recipe dough for tamales part 3 of 4
Ingredients: Makes 50
I made a little mistake while making the video, in the video i say its 1 teaspoon go baking powder, but the correct amount its 1 tablespoon :)
2 cups pork lard
7 cups chicken broth
4 cups of maseca para tamales flour or
regular maseca corn masa flour
1 tablespoon baking powder
2 tablespoon salt
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Tamales | Basics with Babish
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How to make GREEN CHILE CHICKEN TAMALES Recipe | AUTHENTIC MEXICAN TAMALES | Villa Cocina
These are the best chicken tamales you will ever eat. In this recipe Im teaching you how to make them. The masa is so soft and flavorful and put together with the green sauce adds even more flavor and a slight kick of heat to make the perfect combination. Even though the recipe is a bit long, it is not complicated to make and the outcome is sure worth the wait. This is just another example of how rich our Mexican food culture is and I am so proud to share it with you. Get ready to fall in love at first taste!
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** Special thanks to my husband (Camara men) for always giving his 100% and enjoying what he does.
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Green Chile chicken tamales
Makes: 26 TAMALES
For the chicken
Chicken breast, bone in 2 lbs
Salt 1 1/2 tsp
Water 10 cups
White onion, small 1 ea
* Reserve chicken broth will need approximately 4 1/2 cups of it
For the salsa
Tomatillos, medium 8ea or (1lb 2oz)
Jalapeños, medium 4 ea or (5oz)
Cloves, whole 2 ea
Cumin, whole 1/4 tsp
Black pepper, whole 5 ea
Garlic, cloves 2 ea
Cilantro, fresh Small bunch (31g)
Canola oil 2 TBSP
Salt 1 1/2 tsp
*Add 1/4 cup of water to the blender to get the last bit of Chile
For the masa
Masa 5 cups or (1lb 6oz)
Baking powder 1/4 tsp
Lard 1 cup or (8oz)
Canola oil 1/4 cup
Salt 1 1/4 tsp
** You will need 26+ Corn husks **
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HOW TO MAKE PERFECT MASA FOR TAMALES: You'll Never Buy Prepared Masa Again After This Easy Recipe
In this video I show you How to Make Perfect Masa for Tamales. You'll never buy prepared Masa from the Mexican Market again after following this easy, step-by-step recipe.
Masa for Tamales
2 cups (or 1lb.) of lard or pork fat
6 cups of corn masa mix (I use Maseca brand, the one that says “for tamales” on the packaging)
1 Tbsp. baking powder
1 Tbsp. salt
4 to 5 cups of either beef, pork, or chicken stock (When I cook the meat for my tamales, I cook it in plenty of water, so I'll have enough broth leftover when it's done.)
*optional 1/2 cup to 1 full cup of red chile sauce
Whip lard using stand mixer or electric hand mixer until color turns slightly lighter and you have a fluffy consistency. This takes about 15-20 minutes, but it's the secret to perfect masa. Meantime, mix together the masa, baking powder and salt. Once the lard has been whipped fully, begin adding in the masa mix a little at a time, along with some of the stock a little at a time, and continue mixing. Add in all the masa mix, but you may not need all the stock, so after you've put in about 4 cups of stock, continue mixing for another 15 minutes, then you can begin to test your masa. Take a tiny peace of the masa and drop it into a glass of water. If it floats, your masa is ready. If it sinks to the bottom, add more stock and mix for a few more minutes and test it again. I usually use between 4 1/4 cups of stock to 5 cups.
Once your masa is done, you can decide if you want to add red chile sauce to tint the color of your masa. Mix in anywhere from 1/2 a cup to a full cup until you've achieved the color you like. This will also add more flavor to your tamales.
Spread masa onto the smooth side your ojas (husks), fill with chile meat mixture, fold and then steam for 1 1/2 to 2 hours until tamales easily separate from husk. And enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to this channel, so you don't miss any of my recipes. I also invite you to follow me on Instagram at or on Facebook at
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4:33 Sweet Christmas
How to make RED pork tamales | AUTHENTIC Mexican tamales recipe | Villa Cocina
#redmexicantamales #tamales #redporktamales
When authentic Mexican food comes to mind, tamales are definitely among the top contenders. Red pork tamales are as delicious as you can imagine them. The color, texture and flavor in this authentic recipe makes it one to remember. Now you can make them at home and show them off to everyone you know.
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Red Pork Tamales Recipe
Makes 23-24 tamales
2 lbs pork shoulder Boston butt boneless
☞ Aromatic for broth
1/2 medium, white onion
4 garlic cloves, whole
2 bayleaf :
2 tsp salt, kosher :
1/2 tsp dry oregano :
1/2 tsp black peppercorns, whole :
10-12 cups of water
☞ For browning
2 TBSP of oil
For the guajillo sauce
8 large guajillos :
2 ancho chiles :
4 chiles de arbol :
1/4 medium white onion, sautéed
☞ Molcajete
2 garlic cloves
1/2 tsp salt, kosher
1/2 tsp cumin, whole :
2 TBSP water
☞ Additionally for sauce
2 cups broth to rehydrate chilis
1 cup of broth pour into blender to get the last bit of chili sauce
1 TBSP oil to fry the sauce
Season sauce to taste, I did 3/4 tsp
Note: remember the broth also has salt
For the masa dough
6 cups masa harina: ???? ( maseca is cheaper at the grocery store)
1 tsp baking powder :
Organic pork lard:
1/2 cup packed vegetable shortening
1 1/2 tsp salt, kosher
3 2/3 cup of broth
32-35 Corn Husks:
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❃ Champurrado:
❃ Green Chile chicken tamales:
❃ Birria quesa tacos:
❃ Roasted chicken:
❃ Birria quesa tacos:
❃ Red pork pozole:
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❃ Pork ribs in guajillo sauce:
❃ Caldo de pollo:
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How to make Tamales w/ MASECA MASA, The Best Step By Step Recipe, Mexican cooking
Hello & Welcome❣️We are happy to cook for you in our new kitchen. In today’s recipe, we are gifting you super quick and easy Chile Verde tamales using instant corn masa A.K.A tamal Maseca. This recipe is super easy to keep plant-based or you can easily adjust this recipe using your favorite seasoning and ingredients to fill your delicious tamales. So, If you love our tamales recipes, your family is going to love this version too! We hope you love this special recipe as much as we do. Lots of love Stephanie, and Cloud ????
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The BEST BIRRIA RECIPE-
Al pastor Tamales-
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Steam tamales on low for 30 to 40 mins
Let them rest 15 to 20 minutes before eating
Ingredients
12-15 cork husk
4 cups Tamal Maseca
3 to 4 cups of warm water
3 Tbsp veggie bouillon
1/2 cup vegetable shortening
1/2 cup salted butter (or vegan butter)
1 Tbsp Baking powder
Filling
4 roasted Anaheim peppers (save 2 peppers for the filling)
4 roasted tomatillos
Half bunch of cilantro
4 garlic cloves
1 serrano or Jalapeño
1 Tbsp veggie bouillon
12-15 wedges of mild cheddar cheese
Sliced Anaheim pepper
1 small potato
Tip‼️
If you don’t have veggie bouillon feel free to use your choice of bouillon
To keep this recipe vegan skip the cheddar cheese wedges
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