Hot Dog Tamales for Cinco de Mayo

The world did not need this, but it seemed fun, worked well and they tasted pretty good! We had to scale up the recipe from Serious Eats due to my misreading of masa dough for masa flour, but the amount of dough was just right for a package of hot dogs from Costco (in a taste test, we preferred the snap and flavor of Costco's to the name brand). They're typically made with lard, but we also had some flavorful veal fat so we used a mixture.

450 g    3 3/4 C      Masa Harina flour

600 ml   2 1/2 C      Veal Stock or other stock for hydration

280 g   10     oz wt  Lard and Veal Fat

 12 g    2 1/2 tsp    Baking Powder

 15 g    1     Tbs    Kosher Salt

300 ml   1 1/4 C      Stock 

Mix the Masa Harina flour in the large quantity of Stock; let rest 15 minuts to hydrate.

Whip Lard, Salt and Baking powder for a minute until fluffy; if your fat is soft, as our Veal fat was, it won't fluff as much as harder Pork Lard.

Beat in 1/4 of the hydrated Masa at a time, until it's all used.

Add the final Stock and whip: it should be the texture of hummus, cover and rest 1 hour.

Hydrate at least twice as many corn husks as you have hot dogs.

Spread a portion of dough on each husk, put a halved dog on and wrap; fold up the bottom and tie to seal.

Steam about an hour.

Serve with condiments like avocado, cortido, and salsa.