La Borinqueña Mex-icatessen
582 7th Street, (between Jefferson & Clay Streets),
Old Oakland, CA 94607
Need directions?
(510) 444-9954 Fax: (510) 444-1646
info @tamalegirl.com

Business Hours
Monday to Friday:
9am to 3:30pm
Saturday:
9am to 5pm
Sunday Closed

Masa - Fresh Corn Dough

Sencilla - Plain (for tortillas or tamales)
$1.39 a lb

Batida - Mixed (for tamales)
$1.99 a lb

Nix-tamal (par-boiled corn for menudo or posole)
$1.39 a lb

Please call us AT LEAST one day in advance to order masa! (510) 444-9954

Formulas
15 lbs = 100 Commercial Size Tamales (Approx. 8dz)
5 lbs = Approx 35 Tamales

OR

LBS of Meat (Adjust for cooking shrinkage and bones)
X 2
= LBS of Masa Batida

Example
10LBS of Pork Butt
Becomes 8 lbs Cooked Meat
8 X 2 = 16lbs Masa Batida

1 LB Hojas (Dried Corn Husks) per 10 LBS Masa Batida

To Prepare Plain Corn Dough (Masa sin Preparar/Sencilla) for Tamales
DO NOT USE A MIXER
It will break or burn out! Must be mixed by hand! Or better yet purchase it already mixed!
Plain Masa once mixed GROWS by a couple of LBS (5LBS Plain becomes 7 LBS Mixed)

5 LBS Plain Masa (Sencilla)
ADD
1 LB Fat (Lard, Butter, Margarine or Crisco)
2 Tablespoons Baking Powder
Salt to Taste
Liquid (Warm Soup Stock or Water) to make consistency like cake frosting, not too thick or too loose

If using DRY Corn Flour (Maseca or Masa-Mixta Brands)
Ratio
1 Cup Flour add 1 Cup Warm to make Plain Corn Dough once you make amount needed use formula above

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