Basic Fresh Masa Recipe
- 1 pound butter or margarine, softened
- 5 pounds fresh masa (unprepared)
- 2 to 3 cups stock (chicken, pork, beef, or vegetable)
- 2 tablespoons salt (or less to taste)
- Place the butter in the bowl of a stand mixer and whip until fluffy, about 2 minutes. Add one-third of the fresh masa alternating with one-third of the stock, then add the salt. Beat until well mixed, adding more stock if needed, turn the mixer to high, and beat for 3 to 5 minutes, or until the dough resembles spackling paste.
- Take a small piece (about 1/2 teaspoon) of the dough and drop it into a cup of cold water. If it floats, it is ready; if it sinks, whip for another minute and test it again. Repeat this process until the masa floats.
