I'm making the masa for tamales tonight and I was looking for a low-fat alternative. Every recipe I've read says to mix the masa with a liquid then add the fat or vice-versa. Is it necessary to add the fat to the dough? Can I just add the liquid to the masa, stir, and get the correct consistency (peanut butter)?

Thanks!

I am not very familiar with using instant masa, sorry Robert. Perhaps someone else out there might have some advice for you. Cheers!

I've been experimenting with a low fat vegan tamale recipe and I add 2 T of olive oil (not traditional, but works well) for every cup of masa flour. Also, instead of warm water, I cook half a sweet potato with water and puree this to add to make my masa dough (like peanut butter, as you say). It seems to replace some of the fat for flavour and consistency.

Robert, as for a low fat alternative I don't have that, but what I do know is that no fat will result in hard dry dough and not soft and light as a tamale should result in. I whip in lard or shortening into masa flour and broth or water. You can make corn tortilla dough successfully without the fat.

Linda R