INGREDIENTS

INSTRUCTIONS

MASA SECA TAMALE DOUGH
Prepare the Masa Dough
Sweat the mushrooms in a large dry skillet over medium heat until they have
released their liquid. Add butter & continue cooking, partially covered,
until the liquid has almost evaporated. Add the cream & continue cooking
until the liquid thickens & becomes pastelike, 5 to 6 minutes. Remove from
heat, season with the salt & pepper, and mix well. Combine the mushrooms
with the Masa Dough in a mixing bowl until thoroughly combined.
Masa Seca Tamale Dough:
Place masa harina in the bowl of an electric mixer fitted with a paddle
attachment. With the machine on low speed, add water in a slow, steady
stream until the dough forms a ball.
Continue mixing on medium speed for 5 minutes, then transfer the dough to a
clean bowl. Refrigerate for 1 hour.
Return the masa to the bowl of the electric mixer and beat for 5 minutes on
high speed. With the machine running, slowly add the shortening 2
tablespoons at a time. Continue mixing for about 5 minutes, until the dough
is smooth & light. Stop mixer to scrape the sides of bowl as necessary.
Reduce speed to low & continue to beat.
While dough is mixing, combine the salt, baking powder, & chicken stock in
a small mixing bowl. Slowly add the stock mixture to the masa in a steady
stream and continue mixing until thoroughly combined. Increase the speed to
high and mix for 5 minutes longer.
Converted by MC_Buster.
NOTES : You can adapt this recipe, if you wish, by using an assortment of
wild mushrooms.
Converted by MM_Buster v2.0l.

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