Maseca tamal 1 kg
Gluten Free - Maseca Tamalera Instant Corn Masa flour to prepare tamale dough for making Mexican tamales. One bag of Maseca 4.4 lbs, is good for making aprox. 70 tamales of 4 oz each. (Masa harina for tamales) But, wait what is a tamal? many will ask, well in Mexico, tamales begin with a dough made from ground nixtamalized corn (hominy), called masa, or alternatively a rehydrated masa powder, such as Maseca. It is combined with lard or vegetable shortening, along with broth or water, to bring the dough to the consistency of a very thick batter. It's traditional to whisk the lard, and whisk the resulting batter, with the intent of producing the signature soft and fluffy texture.Modern recipes may use baking powder to achieve a similar effect. Chili purees or dried chili powders are also occasionally added to the batter, and in addition to the spice can cause some tamales to appear red in color. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, with the choice of husk depending on the region. They usually have a sweet or savory filling and are usually steamed until firm
Best before: 15 ARPIL 2021
Maseca Masa Instantánea De MaízPack of 1kg (2.2 LB)
Do not contain Gluten No Preservatives Added No Cholesterol
VEGAN TAMALES " THE RECIPE"
(makes 2 dozen)
16 oz. package Corn Husks
2 Packages of Soyrizo
½ Tbs Cooking Oil (any)
2 Cups Maseca for tamales
1 1/2 Cups No-Chicken Broth (or strong vegetable broth)
1/4 Cup Cooking Oil (whichever you prefer. I used peanut)
1/8 teaspoon Salt
Prepare Corn Husks:
In a large stock pot, place the corn husks in very warm water. Use a plate to weight the husks down. Allow the husks to soak until they are soft enough to fold without resistance or breaking (about 30 minutes). When husks are ready, drain all the water from the pot.
In a frying pan, heat ½ Tbs Cooking Oil over medium heat. Sauté Soyrizo for about 5 minutes (or less).
Mix the Maseca, broth, oil and salt to the consistency of cookie dough (you may need to add a little more oil and/or broth to get the right consistency).
Hold the husk in your palm with the point facing up and smooth side facing you. Spread masa dough onto the smooth side of the husk with a wet spoon. Do not spread the masa to edge of each side, bottom, or to the top of the husk. Leave about 1″ on each side and bottom, about 2″ form the top free of masa.
When the masa gets tough to spread, wet your spoon.
Place a stripe of Soyrizo (about 1 Tbs) down the middle of the masa on the husk. Carefully fold the right then left sides. Now fold the pointed top down (it’s like putting on a jacket and hoodie). Place the folded tamale pointed side down on a cookie sheet.
When all tamales are assembled, place a vegetable steamer upside-down in a large stock pot (the steamer should look like a dome). add enough water to steam, but not so much that the water touches the tamales being placed. Use the left over soaked husks to line the sides of the pot (you can do this as you add the tamales). Place each tamal, open end up, in the pot until the pot is filled. You can double stack if you need to. Place the left over soaked husks over the top of the tamales (like a lid). Cover the pot with a tight fitting lid and steam on low heat for 1 hour.
Check the tamales for doneness (if that isn’t a word, it should be). The masa should fall off the husk and be cooked throughout. If more time is needed, add water by using a measuring cup and pouring water slowly between the husk lining and pot. Check every 15 – 30 minutes. Our tamales took about 2 hours to cook. We were using an electric stove and I had it on a 3 setting.
Unwrap and enjoy!
Note: For variety, make batches of different fillings. Try faux chicken with vegan mole, Soy Cream Cheese with jalapenos, Vegan Chili beans, etc. You can also add spices to the masa that you think would compliment your filling.
keep in a dry and cool place if in contact with light, after opening refrigerate, consume before the batch number (see base)