Why is my masa so sticky?

Table of Contents:

1. Why is my masa so sticky?
2. Can undercooked Masa make you sick?
3. What should the consistency of tamale masa be?
4. How many tamales does 10 pounds of masa make?
5. What can you do with leftover soaked corn husks?
6. How do you dry corn husks after soaking?

Why is my masa so sticky?

Masa has to be kneaded in order to achieve the proper texture. When you add water to masa harina, the texture will seem dry, crumbly and will barely hold its shape. If you add more water, it will get very sticky and almost impossible to work with.

Can undercooked Masa make you sick?

The short answer is no. Eating raw dough made with flour or eggs can make you sick. Raw dough may contain bacteria such as E. coli or Salmonella.

What should the consistency of tamale masa be?

The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.

How many tamales does 10 pounds of masa make?

How many tamales does 10 lbs of Masa make? Using 1/2 cup of masa per tamale, one pound of unprepared masa will yield approximately one dozen tamales so this recipe will make approximately 60 tamales.

What can you do with leftover soaked corn husks?

What can I do with leftover corn husks? You can add washed corn husks to your stock pot for extra-woody flavor, which could be nice in a mushroom soup or corn chowder. Or like a tamale, use those husks as a wrapper for sticky rice in place of lotus leaves.

How do you dry corn husks after soaking?

Place the husks in a large bowl, or sink, and cover them with warm water. Set a heavy item (like a bowl or ceramic casserole) on top of the husks to keep them submerged for 1 hour. Remove the husks from the water and pat dry.