Advertisement

Basic fresh masa

Time 10 minutes
Yields Makes enough for 4 to 5 dozen tamales
Basic fresh masa
(Stefano Paltera / For The Times )
1

In the bowl of a heavy-duty mixer, combine the butter and margarine. With the paddle attachment on high speed, whip for 2 minutes, or until fluffy. Lower the speed to medium and add the fresh masa alternately with 1 cup of the stock, then add the salt. Beat until well mixed.

2

Return the mixer to high speed and whip for 3 to 5 minutes, until the masa is the consistency of spackle. If necessary, add more stock, one-fourth cup at a time, until the correct consistency is attained.

3

Drop one-half teaspoon masa into a cup of cold water. If the masa floats, it is ready; if it sinks, continue whipping it for another minute. Repeat this “float test” until the sample masa floats.

From Alice Tapp. Unprepared fresh masa is available in Mexican or Latino markets.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.