Below you’ll find the ultimate tamale masa recipe whether you are using masa harina or fresh masa. Save this post and use it every time you make tamale dough for homemade tamales. It is delicious for savory tamales, just add your favorite filling!
I know you’re craving tamales right now (it is the holiday season after all), so let’s learn how to make fabulously fluffy and flavorful masa. Here are two tamale masa recipes. The first uses masa harina and the second uses fresh masa. No matter which one you prefer, I’ve got you covered.
Mexican tamales are a celebratory food made for special occasions. The masa (corn dough) is a super important part of a tamales recipe. Delicious tamales rely on light and fluffy masa that is flavorful and moist. Making tamales with excellent masa is essential. Follow the step-by-step instructions for perfect masa every time.
Tell Me About This Tamale Masa Recipe
Whether you’re starting with masa harina or fresh masa both recipes have:
- Texture: The masa dough produces light and fluffy tamales that are tender and moist. Each recipe is specific to the type of corn being used to transform it into the most delicious version of itself. No hard, tough, or dry tamales here.
- Flavor: Superior corn flavor with enough salt to have the masa stand on its own. This recipe is not for sweet tamales. If you are looking for sweet tamales, check out my strawberry tamales recipe or my chocolate tamales recipe.
- Mixing: Both recipes use an electric mixer or hand mixer to beat lots of air into the dough and make it fluffy. If you don’t have a mixer you can do it by hand, it just takes some elbow grease.
Ingredients
- Masa harina (corn flour) or Fresh masa (masa preparada): See note below for more info.
- Broth: When I’m making meat-filled tamales like my red mole pork tamales or my chicken tamales with pumpkin, I use the cooking liquid from the meat instead of store-bought broth. Use store-bought broth if you don’t have any cooking liquid to use.
- Fat: I use fresh pork lard which I buy at my local Latin market but you can also use vegetable shortening, butter, or coconut oil.
- Baking powder: For making them extra fluffy.
- Kosher salt: For flavor. I always use Morton kosher salt unless otherwise specified.
How To Make A Tamale Masa Recipe Using Masa Harina
step one
Mix dry ingredients. Combine 6 cups masa harina and 1 tablespoon each baking powder and salt in a large bowl.
step two
Add broth. Add 6 cups of warm broth and mix it into the flour until the dough is uniformly wet and soft. It will be stiff but there should be no dry spots. Add more cooking liquid if necessary. Cover with plastic wrap and let rehydrate for 20 minutes.
step three
Beat lard. Add the lard or shortening to the bowl of a stand mixer fitted with the paddle attachment and beat until lightly and fluffy, about 3 minutes. With mixer on medium speed add small handfuls of the rehydrated masa harina mixture letting each one beat in before adding the next. Once all the masa has been added, increase the speed to high and beat another 2 minutes. Masa should be easily spreadable, like very fluffy hummus. If it is too thick, add more broth, 1/4 cup at a time, until you have a smooth mixture.
step four
Float test: Place a small amount (like 1/2 teaspoon) in a cup of water to see if it is airy and light enough. If the masa floats it is ready. If not, add a spoonful more lard, beat another minute and try again.
step five
Fill and assemble. Spread masa over corn husks or in banana leaves, fill and steam. Use my tahini potato and kale tamales for a vegan version.
How To Make A Tamale Masa Recipe Using Fresh Masa
step one
Start the masa. Before beginning, make sure the masa and fat are at room temperature. Add the masa to the bowl of a stand mixer fitted with the paddle attachment. Add 1/2 cup of the chicken broth (or whichever broth you are using). Beat over low speed until the masa mixture starts to come together and is not crumbly. With the mixer running, keep adding the remaining chicken stock in a thin stream until the masa reaches the consistency of wet sand. This can take anywhere from 3-5 minutes. Turn off the mixer and scrape down the sides of the bowl.
step two
Add the fat. Return the mixer to medium speed and start adding the fat, a little bit at a time. Keep beating for another 3 minutes or until the masa is the consistency of cake batter and is bright and shiny.
step three
Finish the masa. Beat in the salt and baking powder. Beat 1 minute more.
step four
Testing masa fluffiness. Fill a cup with warm water. Add 1/2 teaspoon of the masa and see if it floats. If not, add another spoonful of fat, beat another minute, and try again.
step five
Assemble and cook tamales. Spread the masa in the corn husks and fill with everything from shredded beef to caramelized garlic and onions. Cook in a steamer and enjoy! Use my pork tamales with salsa verde as a guide.
Which Masa Is Better For Tamales?
Both masa harina and fresh masa have their pros and cons but generally fresh masa is an easy recipe to make but masa harina is more widely available. Let’s take a closer look at both options:
Masa Harina
This finely ground flour is the same ingredient used to make corn tortillas. This masa flour is made from grinding corn kernels into dough just like the fresh masa but then that dough is dried to make a shelf-stable product. My preferred brand of masa harina is Masienda. If you’re interested, read more about their masa harina process, it’s super interesting.
Fresh Masa
This is a dough that is made from grinding nixtamalized corn. For making tamales, it is sold as masa quebrada, which is simply ground corn or unprepared masa. You can also purchase, masa preparada, which has lard and salt already added. Masa preparada still needs more broth and usually more lard and baking powder added. Follow the same instructions no matter which one you are using. Taste the masa preparada however before adding additional salt.
Frequently Asked Questions
Can I make the masa ahead? The masa is easiest to work with as soon as it is made. It is not ideal but your can make it a day in advance. Refrigerate it over night and let it come to room temperature before assembling.
Does vegetable oil or avocado oil work? I have not had success using liquid fats like vegetable oil when making masa from masa harina but you can use it in the fresh masa recipe.
Top 5 Most Popular Tamale Recipes
- Red Chile Pork Tamales
- Chicken Salsa Verde Tamales
- Bean, Cheese, and Green Chile Tamales
- Chicken Tamales Wrapped In Banana Leaves
- Strawberry Tamales with Horchata Sauce
Authentic Mexican Tamales Start With Great Masa
Follow these simple recipes to get perfectly spreadable, tender masa every time. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Masa For Tamales Using Masa Harina
The ultimate tamale masa recipe using masa harina. Save this post and use it every time you make tamale dough for homemade tamales. It is delicious for savory tamales, just add your favorite filling!
Ingredients
- 8 cups broth, chicken, vegetable, beef, etc. depending on what kind of tamales you are making
- 6 cups masa harina (1 2.2lb bag)
- 1 cup lard, vegetable shortening, butter or coconut oil, plus more if needed
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
Instructions
- Rehydrate masa harina. Bring the broth to a boil. Place masa harina in a large heat-proof bowl and pour 6 cups of the broth over the masa harina. Stir until masa is evenly moist. If it is still really dry add another cup of broth. Save the final cup for adding later.
- Beat fat. Place vegetable shortening (or which ever fat you are using) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about a minute.
- Add remaining ingredients. Add baking powder and salt and continue beating until light and fluffy, about a minute more. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
- Slowly add in masa. Turn mixer back on a put on medium speed. Start adding masa dough a handful at a time, letting it whip in before adding the next. You want to really beat the dough and incorporate a lot of air. Keep adding the masa until all the dough is added.
Add more broth if necessary. Stop the mixer and feel the dough, it should be light and fluffy like whipped mashed potatoes, maybe even a bit wetter than that. If it is still too dry, add more broth, 1/2 cup at a time until it is almost soupy. It will dry as it sits so it is better to be on the wet side. - Fill and assemble tamales. Use dough to fill and assemble your tamales.
Notes
- Broth: Use the cooking liquid from making the filling for the tamales or store-bought broth. They type will depend on what flavor tamales you're making. If you are going to use store-bought, buy more broth than you think you'll need. It's always better to have too much than not enough.
- Capacity: Think about your mixer capacity. You will need a 5-quart mixer or larger to make this amount of masa. If your mixer is smaller do this recipe in two batches.
- Masa Harina: Look for masa harina brands that use non-GMO corn or heirloom varieties of corn. My favorites are Masienda, Bob's Red Mill, or King Arthur.
- Make-ahead: Masa is best used right after it is made. Although not ideal, you can make it the day before and refrigerate. The next day, let come to room temperature before using.
Recommended Products
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 53mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
Masa For Tamales Using Fresh Masa
Below you'll find the ultimate tamale masa recipe using fresh masa. Save this post and use it every time you make tamale dough for homemade tamales. It is delicious for savory tamales, just add your favorite filling!
Ingredients
- 2 pounds fresh masa (masa quebrada), at room temperature
- 1 cup broth, use the cooking liquid from making the meat filling or store-bought broth like chicken or vegetable
- 1 cup fat such as lard, [vegetable oil], coconut oil, or butter, at room temperature
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
Instructions
- Start the masa. Add the masa to the bowl of a stand mixer fitted with the paddle attachment. Add 1/2 cup of the broth. Beat over low speed until the masa starts to come together and is not crumbly. With the mixer running, keep adding the remaining broth in a thin stream until the masa reaches the consistency of hummus. This can take anywhere from 3-5 minutes. Turn off the mixer and scrape down the sides of the bowl.
- Add the fat. Return the mixer to medium speed and start adding the fat, a little bit at a time. Keep beating for another 3 minutes or until the masa is the consistency of cake batter and is bright and shiny.
- Finish the masa. Beat in the salt and baking powder. Beat 1 minute more.
- Assemble tamales. Use the masa to fill and assemble your favorite tamales.
Notes
- Fat: I use fresh pork lard that I buy at my local Latin market. Don't use the shelf-stable lard, it is mostly preservatives and soy filler. If you can't find fresh lard use vegetable shortening, butter, or coconut oil. You can also use vegetable oil, avocado oil or even olive oil.
- Fresh masa: Look for masa quebrada or masa preparada at your local Latin market. If they make thier own tortillas, they probably sell it. If you don't see it, just ask. Don't use fresh masa for tortillas. It is ground differently and is too fine for tamales.
- Make-ahead: Masa is best the day it is made. It's not ideal, but you can make it a day in advance and refrigerate. Let it come to room temperature before using.
- Room temperature ingredients: It's important that the masa quebrada and the fat are at room temperature before starting. They will whip up faster and fluffier.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 293Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 47mgCarbohydrates: 36gFiber: 3gSugar: 1gProtein: 6g
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