el Restaurante Mexicano
Sept-Oct 2007

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Recipe: Tapp's Veggie Special Tamales

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Recipe: Fat-Free Masa

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Fat-Free Masa

Makes 9 cups or enough for 1-1/2 dozen tamales

• 1 lg. potato (russet or sweet) or yam, peeled and quartered, or 4 new red potatoes, quartered
• 2 lbs. unprepared fresh masa
• 1-1/4 c. canned fat-free chicken or vegetable stock
• 1 t. salt

Boil potato until tender and drain, reserving liquid. While potato is hot, combine with 1 tablespoon reserved liquid in the bowl of heavy-duty mixer. With paddle attachment on high speed, whip until light and fluffy. Lower the speed to medium-low, add masa, 1/2 cup stock, and salt and mix until well combined. Add another 1/2 cup stock to the mixture, mix well, and repeat twice more. Return mixer to high and whip until fluffy.

Drop approximately 1/2 teaspoon masa into cup of cold water. If masa floats it is ready; if it sinks, continue whipping masa for another minute. Repeat float test until masa floats.

Reprinted from "Tamales 101: A Beginner's Guide to Making Traditional Tamales" by Alice Guadalupe Tapp. Published by Ten Speed Press, www.tenspeed.com