Basic Fresh Masa
Yield: Makes enough for 4 dozen to 5 dozen tamales
2/3 cups butter
6 tablespoons margarine
5 pounds unprepared fresh masa
1 to 3 cups pork, chicken, beef or vegetable stock
2 tablespoons salt
In the bowl of a heavy-duty mixer, combine the butter and margarine. With the
paddle attachment on high speed, whip for 2 minutes, or until fluffy. Lower the
speed to medium and add the fresh masa alternately with 1 cup of the stock, then
add the salt. Beat until well mixed.
Return the mixer to high speed and whip for 3 to 5 minutes, until the masa is
the consistency of spackle. If necessary, add more stock, 1/4 cup at a time,
until the correct consistency is attained.
Drop 1/2 teaspoon masa into a cup of cold water. If the masa floats, it is
ready; if it sinks, continue whipping it for another minute. Repeat this float
test until the sample masa floats.
Each 1/2 -cup serving: 194 calories; 4 grams protein; 29 grams carbohydrate; 4
grams fiber; 8 grams fat; 4 grams saturated fat; 14 milligrams cholesterol; 252