Tamales with Masa Harina (Masa Dough Made With Masa Harina)
User Reviews
4.8
51 reviews
Excellent
-
Prep Time
7 mins
-
Total Time
7 mins
-
Servings
12 to 14 tamales
-
Calories
84 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Tamales with Masa Harina (Masa Dough Made With Masa Harina)
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This easy tamal dough recipe makes about one dozen tamales but you can double, triple, or quadruple it, as needed. The recipe can easily be made by hand in a bowl, but whipping the lard in a stand mixer makes for fluffier and lighter tamales.
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Ingredients
- 2/3 cups lard or shortening at room temperature
- ¼ teaspoon kosher salt
- 1 teaspoon baking powder
- 2 cups masa harina corn flour - see notes
- 1 ½ to 2 cups warm homemade chicken/pork stock or store-bought low-sodium broth
- 2 to 3 tablespoons chile sauce optional
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Instructions
- Combine lard with your hands until it is a light and airy consistency. To speed up the process, use a stand mixer with a paddle attachment or a hand mixer and beat at medium-high speed until well whipped, about 1 minute until the consistency of fluffy whipped cream.
- Add salt, baking powder, and masa and continue to combine until thoroughly incorporated.
- Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.
- Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of cold water. If it floats it is ready; if it sinks, beat for 5 minutes and test it again. Repeat this process until the masa floats.
- Cover the masa and set aside and make tamales with your filling of choice.
Equipments used:
Notes
- Optional Variations
- Optional Variations
- Expert Tips
- Expert Tips
- Vegetarian/Vegan Masa: Wondering how to make masa for tamales without lard or chicken broth? Simply swap in shortening or softened butter and use veggie broth instead of chicken.
- Sweet Masa: If you’re making sweet tamales (like sweet raisin tamales), consider swapping in piloncillo syrup for the chicken broth.
- Chile Masa: If you're making savory tamales filled with red chile chicken or red chile pork, add a bit of the red chile sauce to the masa dough to flavor it.
- Whip it real good: This recipe can easily be made by hand using a bowl and some elbow grease, but whipping the lard in a stand mixer makes for fluffier and lighter tamales.
- Fat is your friend: The key to moist, flavorful tamales is not being shy about adding fat. Don’t skimp here, or you’ll risk dry, tough tamales.
- Plan ahead: Next time you plan on making tamales or hosting a tamalada, you can get a jump on preparations by making masa for tamales up to 3 days in advance by storing it in an airtight container in the fridge. It can also be frozen for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading.
Nutrition Information
Show Details
Calories
84kcal
(4%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
232mg
(10%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
141IU
(3%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12to 14 tamales
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 232mg | 10% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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