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–+ servings
A hand spreading masa on a corn husk
Kate Ramos

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!
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 25 -30 tamales
Course: tamales
Cuisine: Mexican
Calories: 166
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill and assemble tamales. Use dough to fill and assemble your tamales.

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 1gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 7gCholesterol: 45mgSodium: 53mg

Video

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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