Masa, masa, masa anywhere masa??

It's the end of the semester and I am sure that as a program in a state school we MUST be over budget. Chef Tom went to three stores on Sunday to try to find the masa and dried corn husks that we need to make our fresh corn tamale dish. Alas, we live on the beautiful island of Maui and if it doesn't make it on the boat then it's just not here. Lianne and I left class yesterday to try to find masa and corn husks. After she and I went to two different stores she remembered a Latino Philipino market on Lower Main Street and low and behold they had masa and husks. When we got back the masa was not the right kind of masa for tamales but that which was perfect for arepas. So my quest for masa was not over until I called three sepearte stores in Kihei, my side of the island, and found six bags of masa at Safeway. I purchased four bags and hoped that it would be enough. Thankfully one bag  is more than enough to make one batch of tamales. 

Fresh Corn Masa Dough

12 cups masa harina

3 teaspoons salt, to taste

6 teaspoons sugar

4 teaspoons baking powder

1 pound butter, softened

2 cups vegetable shortening

8 cups corn water*

14 cups fresh corn kernels

1 bunch fresh basil, chopped

1. Season corn and saute with 4 ounces of whole butter for 2 minutes. Puree half the corn after it is finished sauteing.
2. Place masa, salt, sugar, and baking powder in a mixing bowl fit with the paddle.
3. Add butter and shortening and beat together for 3 minutes.
4. Add the corn water (add almost half of the water) and beat for 2 minutes, stopping to scrape down the sides of the bowl. If you need to add more water, do so. 
5. Add the corn and basil and beat for 1 minute. Adjust seasoning. Take out the dough and let rest in a covered bowl at room temperature.