Combine the Maseca, salt, water, and oil in a medium bowl and mix until it forms a soft dough. Divide evenly into small balls and cover with a damp cloth until ready to use.

You will need to make a filling (can be made ahead of time) and dough, then assemble and steam the tamales. His Guajillo-Tomatillo Sauce is optional but it’s a nice finishing touch. Put Maseca ...

When it comes to tortillas, anything goes. They are the vessels for virtually every ingredient of the Mexican larder, always at the ready for scooping up stews and building tacos, for pressing ...

I added roasted bell peppers and cheese into this dough for a tasty tamale everyone ... 1 package dried corn husks. 4 cups Maseca mix. 2 cups pork drippings. 1/2 cup chopped roasted pepper. 2 ...

Divide dough into 2-inch round portions, rolling them smooth and pressing into patties approximately ¼-inch thick. Do not stack uncooked patties together as they will stick together. Heat ½-inch ...

INGREDIENTS. 1 1/4 cups Maseca. 1 1/2 cups water. 2 tsp salt. 4 cups shredded chicken. 2 cups re-fried beans. 2 cups shredded lettuce. 1 cup fresh salsa. 1 cup shredded cheese.

Repeat with 8 more dough balls on a second baking sheet. 5 Bake, rotating the baking sheets front to back and top to bottom halfway through cooking, until lightly browned at the edges and just set ...

The dough should be moist but not sticky, like a soft Play-Doh. If necessary, add more water, 1 tablespoon at a time, until you reach the right consistency. Cover with a damp kitchen towel and let ...