Submitted by: Susan
From Tamales 101: A Beginner's Guide to Making Traditional Tamales by Alice Guadalupe Tapp
After our discussion about fat-free masa, I just happened to run into this recipe. It's just the recipe for the masa, so you have to either know how to make the tamales already or find a good set of instructions.
This is a relatively simple, completely fat-free masa dough. The potato, particularly sweet potato or yam, makes a softer much tastier masa.
1 lg. potato (russet or sweet) or yam, peeled and quartered, or 4 new red potatoes, quartered
2 pounds unprepared fresh masa
1 1/4 cups canned fat-free vegetable stock
1 tsp. salt
Boil the potato until tender. Drain the potato, reserving the liquid. While the potato is still hot, combine the potato and 1 tbsp of the reserved liquid in the bowl of a heavy-duty mixer. With the paddle attachment on high speed, whip until light and fluffy. Lover the speed to medium-low, add the masa, 1/2 cup of the stock, and the salt, and mix until well combined. Add another 1/2 cup stock to the mixture, mix well, and repeat twice more. Return the mixer to high speed and whip until fluffy.
Drop approximately 1/2 teaspoon of masa into a cup of cold water. If the masa floats it is ready; if it sinks, continue whipping the masa for another minute. Repeat this "float test" until the sample masa floats.
Makes 9 cups or masa for 1 1/2 dozen tamales.
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