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healthy and happy cuzza lard

yield: makes about 10 large or 20 small tamales

This masa dough is the moistest, airiest I’ve ever tasted. The secret is the creaming of the fats and the addition of fresh corn. I used to use all butter, substituting for the lard traditional recipes call for. But lately, I’ve been using half lard/half butter. Recently there’s been a lard resurgence, due to some good press and lower price compared to butter. It turns out that lard is lower in saturated fat (the bad stuff) than butter (roughly 40 percent vs. approximately 60 percent) and contains more monounsaturated fat (the good stuff) than butter (45 percent vs. 23 percent). If this makes you squeamish – go with all butter, or if you consider yourself amongst the converted, (pro-lard as Sim says) – by all means – use all lard!

Dough Ingredients

3 cups masa harina
½ t. salt
2 t. sugar
1 t. baking powder
4 oz. unsalted butter
4 oz. lard
2 cups warm stock (chicken or vegetable)
2 cups fresh corn kernels, pureed in food processor

Dough Method

1. Cream the butter and lard in the bowl of an electric mixer fitted with a the paddle attachment until light and fluffy.
2. Mix dry ingredients in a separate bowl.
3. Add dry ingredients to the fats, mix 3 minutes until well incorporated.
4. Add the stock and beat 2 minutes more, scraping down the sides as needed.
5. Add the pureed corn and beat for another 2 minutes until well incorporated.
6. Let the dough rest at room temperature for ½ hour so the dough can thoroughly absorb the we ingredients.

The Tamales

Place about about ½ cup masa dough on a an 8 ” square of banana leaves or a dried corn husk.

Optionally add 2 – 3 Tablespoons filling of your choice.

Fold up the leaves or husks into a package and place seam sides down in a steamer basket.

Steam the tamales for about 45 minutes.

Tamales are another great vehicle for using those odd bits of stuff in your fridge. My favorite filling is sweet potato with cilantro. Refried beans and cheese is also good. Meat and vegetable fillings should be fully cooked.

If you’ve never seen tamales made, check out Zarela Martinez in this video. She wraps hers in corn husks, which is a little trickier to handle than the banana leaves.