Basic Tamal Dough

Preparation info
  • Yield varies according to the proportions used, but a general guideline is that ⅓ pound of lard and 1 pound of masa will produce 1⅓ pounds of filling, enough for


    average-size to large corn-husk tamales
    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Perhaps this is a misnomer. There is no such thing as a basic tamal dough used by all Oaxacan cooks for all sorts of tamales. The proportion of fat—always lard, with no substitutes—to prepared corn dough varies so enormously that no one formula will do. However, the general procedure almost always follows the same routine.

Those of you who have used my first book, Food From My Heart, will not