Yield: 1 servings
|1½ pounds||Ground masa|
|1 cup||Chicken stock; room temperature|
|1 teaspoon||Baking soda|
|½ cup||Mole sauce|
|½ cup||Lard or vegetable shortening|
Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and ½ cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally. Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water; if it floats, the mixture is light enough. If not, continue beating a few minutes longer. This recipe yields enough dough for 12 to 16 tamales.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.