Fat-Free Masa
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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