Masa for Tamales

Name: Masa for Tamales
Prep time: 15 min
Total time: 15 min
Yield: 45 Tamales
Ingredients: 8 ¼ cups masa harina; 1 ¾ tablespoons fine salt; 1 tablespoon baking powder; 1 ¾ cups canola or avocado oil; 7 cups broth

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Prep Time
15 mins
Total Time
15 mins
Servings
45 Tamales
Calories
156 kcal
Course
Main Course
Cuisine
Mexican

Masa for Tamales

Quinnley Mercado

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This masa for tamales recipe is the starting point to making the best homemade tamales! Just 5 ingredients to make light, tender and flavorful tamale dough!

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Ingredients

Servings

8 ¼ cups masa harina (half of a 4.4 lb bag Maseca)
1 ¾ tablespoons fine salt
1 tablespoon baking powder
1 ¾ cups canola or avocado oil (see Notes for making masa with lard)
7 cups broth (chicken, beef or vegetable), plus more as needed

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Instructions

In a very large mixing bowl or pot, add the masa harina, salt, and baking powder. Stir together to combine.
Add the oil and mix it together using your hands. Work the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.
Add the broth and mix for about 3-5 minutes until the dough is fairly wet and well-saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it’s too wet, add more masa harina.
Use the dough immediately or cover and store in the refrigerator for up to 3 days.

Notes

To make the masa using lard: You’ll need 2 cups lard, 8 ¾ cups masa harina, 1 ¾ tablespoons fine salt, 1 tablespoon baking powder, and 8 cups of broth. In a large bowl, beat the lard for 1 minute using an electric handheld mixer or a stand mixer until whipped and fluffy. In a separate bowl, combine the masa harina, salt, and baking powder. Add it to the bowl with the lard and mix together to combine. While mixing, slowly add in the broth. Continue to mix until the dough is smooth, fluffy, and has the texture of thick hummus.
Yields: The recipe makes 45-50 tamales and fits in a 16-quart steamer pot or larger. It’s a bit of a squeeze, but they fit.
To make the masa using lard: You’ll need 2 cups lard, 8 ¾ cups masa harina, 1 ¾ tablespoons fine salt, 1 tablespoon baking powder, and 8 cups of broth. In a large bowl, beat the lard for 1 minute using an electric handheld mixer or a stand mixer until whipped and fluffy. In a separate bowl, combine the masa harina, salt, and baking powder. Add it to the bowl with the lard and mix together to combine. While mixing, slowly add in the broth. Continue to mix until the dough is smooth, fluffy, and has the texture of thick hummus.
Cooking time for tamales made with lard: 90 minutes.
Make ahead: The masa can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
Filling ideas: Red chile pork, rajas (roasted poblanos and cheese), green chicken, chile verde pork, birria, chicken tinga, mole.

Nutrition Information

Show Details

Serving 1tamale with no filling Calories 156kcal (8%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0g Cholesterol 0mg (0%) Sodium 40mg (2%) Potassium 2mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 190mg (19%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 45Tamales

Amount Per Serving

Calories 156 kcal

% Daily Value*

Serving	1tamale with no filling
Calories	156kcal	8%
Carbohydrates	17g	6%
Protein	2g	4%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	40mg	2%
Potassium	2mg	0%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	190mg	19%
Iron	0.3mg	2%