Masa Dough – a delicious recipe with masa Ground, chicken, baking soda, salt, mole sauce, lard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and 1/2 cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally.
2
Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water; if it floats, the mixture is light enough. If not, continue beating a few minutes longer.
99
kcal
Calories
2
g
Fat
19
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds masa Ground, 1 cup chicken stock room temperature, 1 teaspoon baking soda, 2 1/2 teaspoons salt, and more.
Yes, Masa Dough falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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