Maseca Tamales Makes 24-30 tamales 4 cups Maseca mix for tamales 2 teaspoons baking powder 1/2 teaspoon salt 3 1/3 to 4 cups warm water or chicken broth as needed 1 1/3 cup shortening or lard ...

In an extralarge bowl, add maseca corn flour and the rest of the dry ingredients. Add all of the wet ingredients and, once again, use your hands to mix the corn flour.

1 pound lard or shortening 2 1/2 tablespoons salt Place the Maseca corn flour in a large bowl and add 4 cups of warm broth. Beat with a wooden spoon or mix with your hands until dough is smooth.

Add the Maseca and tomatillo salsa together. Add 1 cup of the pork roast drippings or beef stock to the mixture and mix throughly.

Learning the best ways to prepare masa for tamales can be difficult. That's why we reached out to chef and author Rick Martinez for cooking tips.

After steaming tamales, turn off heat (leave pot on the burner) and allow to finish cooking for another 30 minutes. Tamales should be cooked completely (husk should peel easily from dough).

Shredded-Pork-Tomales TOPICS: Bryan - Shredded Pork Tamales Hospitality Recreation MASECA Bryan-Shredded Pork Tamales GRUMA, S.A.B. DE C.V. Colombian Cuisine Food Paradise Food and drink ...