Masa for Tamales
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
45 Tamales
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Calories
156 kcal
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Course
Main Course
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Cuisine
Mexican
Masa for Tamales
Description
The masa dough is prepared by combining masa harina with salt and baking powder, then incorporating oil and broth until it reaches a moist, spreadable consistency similar to thick hummus. This texture helps tamales hold together yet remain tender after steaming. Mixing by hand allows better control of consistency, adjusting broth or masa harina as needed. The recipe includes a variation using lard, which is whipped before adding dry ingredients and broth for a lighter masa.
The dough is intended for making 45-50 tamales, filling a 16-quart or larger steamer. It can be stored in the refrigerator for up to three days before use, which offers convenience if cooking in parts or preparing ahead of a gathering. The recipe notes various filling ideas, including pork, chicken, and vegetable options.
Ingredients
- 8 ¼ cups masa harina (half of a 4.4 lb bag Maseca)
- 1 ¾ tablespoons salt fine
- 1 tablespoon baking powder
- 1 ¾ cups canola oil see Notes for making masa with lard, or avocado oil
- 7 cups broth (chicken, beef or vegetable), plus more as needed
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
- For lard-based masa, whip 2 cups lard before mixing with dry ingredients and broth for a fluffy dough texture.
- This recipe yields enough masa for 45-50 tamales and fits a 16-quart or larger steamer pot.
- You can make the masa up to 3 days ahead and store it covered in the refrigerator before using.
- Popular tamale fillings include red chile pork, rajas with cheese, green chicken, chile verde pork, birria, chicken tinga, and mole.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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