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Masa for Tamales

This authentic recipe has valuable tips to teach you the art of making light and fluffy masa for tamales with a few simple ingredients.

Prep Time
15 mins
Total Time
15 mins
Servings: 50
Calories: 139 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 cups lard room temperature
  • 4 1/2 tsp baking powder
  • 1 tbsp kosher salt
  • 8 cups Maseca - Instant corn masa mix (2 pounds)
  • 1 cup chile rojo sauce from Chili Colorado
  • 7 cups water or reserved cooking liquid from meat filling of choice, broth, water or combination.

Instructions

    Cup of Yum
  1. Rule of thumb: 1 cup maseca to 1 cup liquid (reserved cooking liquid from meat filling of choice, broth, water or combination).
  2. In a large bowl or mixer, whip the lard until it's light and airy, almost like cake frosting before adding the baking powder and salt.
  3. Add 1 cup of the maseca and 1 cup of chili rojo sauce (or cooking liquid from filling of choice). Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.
  4. You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it's too wet, add more maseca.
  5. Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it's mixed well and light. If it sinks, it needs more mixing.
  6. Cover and let rest for 30 minutes to fully hydrate. Use the dough immediately or cover and store in the refrigerator for up to 3 days.

Notes

  • Maseca - Instant corn masa mix. That liquid can be either 8 cups water, 8 cups broth, 8 cups liquid from your filling (like my chile colorado red sauce, or chile verde sauce, or braising liquid from Biriria de Res etc.) or any combination. As with working with any form of dough: if the dough is too dry, add more liquid. If it's too wet, add more maseca.
  • For the liquid in this recipe you will need equal parts to the Maseca - Instant corn masa mix. That liquid can be either 8 cups water, 8 cups broth, 8 cups liquid from your filling (like my chile colorado red sauce, or chile verde sauce, or braising liquid from Biriria de Res etc.) or any combination. As with working with any form of dough: if the dough is too dry, add more liquid. If it's too wet, add more maseca.

Nutrition Information

Calories 139kcal (7%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 1g Sodium 143mg (6%) Potassium 84mg (2%) Fiber 1g (4%) Vitamin A 39IU (1%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 50Serving

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Sodium 143mg 6%
Potassium 84mg 2%
Fiber 1g 4%
Vitamin A 39IU 1%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.