Tamal Dough (Masa para Tamales) + Video
This tamal dough recipe for Mexican savory tamales starts with fresh masa (the nixtamalized corn dough used to make tamales and tortillas) from a tortilleria. Lard, baking powder, salt, and broth are added to make a fluffy, light, tender, and flavorful tamal that can be stuffed with your favorite filling, like Red Chile and Pork or Rajas Con Queso.
My grandparents owed a restaurant they named, Restaurante de Jesusita in Shafter, Texas from 1939 to 1941. My grandma used to sell lunches to local miners.
She was up prepping and cooking as early as 4 a.m. Her day began with nixtamal, the wet stone-ground tedious process for making dough for corn tortillas and tamales.
What is nixtamalization?
The process of nixtamalization is as long as the name itself, its purpose to soften the hard walls of the corn kernels so they can be separated from the sweet, moist interior and then tossed away.
Nixtamal required soaking maize (corn) overnight in an alkaline solution, usually limewater, and the next day rinsing, hulling, and grinding it. Every morning my grandma would hull the corn and kneel in front of a metate (mealing stone) to grind it, creating the dough for corn tortillas or tamales.
Hominy (nixtamalized corn kernels) was also used for other dishes, like pozole (hominy stew) or menudo (hominy and tripe soup).
The most vital ingredient in making the perfect tamal is the masa. Masa is the plain, wet stone-ground dough made with a special corn known as nixtamal.
Today there are tortillerias, tortilla bakeries that produce and sell fresh dough, but in those days it was a long process done by hand.
Fresh masa vs masa harina (corn flour)
Fresh masa can be purchased in one of two ways, prepared and unprepared.
Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, giving it the muy bueno touch.
So if you choose to use our recipe make sure you purchase sin preparar (unprepared masa). Grandma prepared it this way for years and so do we. Masa can be purchased in Mexican specialty stores.
If you do not have access to fresh ground corn (unprepared masa) try this recipe:
INGREDIENTS TO MAKE Tamales
The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico. If you do not want to use lard — try using shortening or softened butter for a vegetarian version.
(scroll down for detailed recipe)
- lard
- baking powder
- salt
- fresh ground masa, unprepared for tamales
- pork or chicken broth
- red chile sauce, only add if making red chile pork tamales
- corn husks
- filling of your choice (see below)
How to Make masa (dough) for tamales
- Place 1 pound of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)
- Add half the baking powder and half the salt to the lard and mix together.
- Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients.
- Cover the masa and set aside while you prepare your filling of choice.
HOW TO ASSEMBLE TAMALES
Prepare Hojas (Corn Husks). Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Spread Masa. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Pro Tip: The corn husk has two sides, a rough and a smooth side. Spread masa on smooth side. Spreading works best with soft room temperature masa.
Fill Corn Husks. Spoon 1½ tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales. Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Pro Tip: Place a penny at the bottom of the pot, when you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.
HOW LONG DO TAMALES LAST?
Make big batches of tamales because they make great leftovers. Once steamed, tamales can be refrigerated or frozen and resteamed.
- Tamales can be refrigerated for up to 5 days.
- Tamales stay fresh for up to 6 months in the freezer with little to no changes in flavor or texture.
How to re-heat tamales
- Place tamales in a hot steamer for 15 to 20 minutes if thawed (5 to 10 minutes more if frozen).
- Roll defrosted tamales in wet paper towels and microwave them.
- Toast defrosted tamales on a comal, or in a skillet, for a charred, smoky flavor.
How many tamales are you making for your tamalada?
Need filling options? Try some of these:
Savory:
- Red Chile and Pork Tamales
- Roasted Chicken and Salsa Verde Tamales
- Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)
- Instant Pot Pork and Roasted Green Chile Tamales
- Red Chile Lamb Barbacoa Tamales
- Zucchini and Corn Tamales
Sweet:
I hope the video below, recipe, and tips will inspire you to host a tamalada and make tamales at home.
Tamal Dough (Masa para Tamales)
Ingredients
- 2 pounds lard, If you are using rendered lard you will need to use less broth
- 2 teaspoons baking powder, divided
- 2 tablespoons salt, divided
- 5 pounds fresh ground masa, unprepared for tamales, divided
- 2 to 3 cups broth from cooked pork roast or chicken broth, divided
- ½ cup red chile sauce, only add if making red chile pork tamales
- corn husks
Instructions
Make tamal masa:
- Place 1 pound of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)
- Add half the baking powder and half the salt to the lard and mix together.
- Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients.
- Cover the masa and set aside while you prepare your filling of choice.
Prepare Hojas (Corn Husks):
- Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
Spread Masa:
- Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
Fill Corn Husks:
- Spoon 1½ tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
Steam Tamales:
- Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2½ to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.
Video
Notes
Originally published: December 2015. This recipe is also published in the Muy Bueno cookbook.
Video by Pure Cinematography
111 Comments on “Tamal Dough (Masa para Tamales) + Video”
The tip about the masa is perfect. Gracias.
Where can I buy unprepared masa? Is it just masa harina?
Usually in a Latin grocery store or at a tortilleria. If you want to make with masa harina then try this recipe: https://muybuenoblog.com/tamal-dough-made-masa-harina/
Loved it!!!
I did add a lot of sharp cheddar cheese to the masa!
Everyone is wanting more!!!!
Hi, Yvette! My tamales are steaming now! But I only made 1/2 a batch because 1. They filled up my biggest pot, and 2. I got tired! I have no helpers like you do. So, my question is, I soaked too many corn husks. Can I dry them out and use them in the future, or do I have to toss them? I can freeze the extra pork and red chile filling, right?
You can absolutely re-use corn husks. Be sure to dry completely before storing. And yes, I highly recommend freezing leftover pork and Red chile filling. I also love the filling served for breakfast with a side of eggs. YUM!
can you use Crisco shortening instead of lard?
Yes, you certainly can. I would recommend that it is at room temperature. And be sure to whip until its creamy, light and almost fluffy.
Hi, Yvette! Don’t the tamales have a lot of condensed water falling into them since they are all open on top? I have made tamales before but used foil since I didn’t have the corn husks. I have to use masa harina,too, since I don’t have a tortilleria anywhere that I’m aware of. : ( Still going to try to make tamales!
Our family never covers them, but feel free to use corn husks, a clean damp kitchen towel, or foil.
I found this recipe to be way off the mark for making the masa for my tamales. I ended up with super greasy, heavy, slippery tamales. I’m glad that I made only a sample size (8 tamales) because I would never be able to serve these to guests. On the plus side, my pork and Chile Colorado was delicious … I just needed to go elsewhere for a better Masa recipe. The trick I think, is making a small test on a plan … if it tastes good after cooking, it’s then good enough to go onto the corn husk.
your recipe sounds like what i have been looking for.my family and i will be trying it very soon. Thank You Olivia
Could I use coconut oil instead of the lard for this recipe?
Question on tamales. I’ve made them with my mother-in-law and none of the recipe was written down. Now she is gone I tried to make them and was successful and they tasted good. Only issue is after cooling or freezing them they stuck to the husk you go a broken tamale. What am I missing?
Hello
I love all your recipes and have made some for my family, can you please tell me which unprepared masa I could use for tamales
Thank you
Irene
Our dough was premade with lime,water,corn. And we are cooking in an instant pot. How would this work with your recipe? I’m tired of my tamales always coming out bland 🙁
Dear Lindsey: I sample the meat when ready to make tamel to ensure it tastes good plainly on the tongue. Then I make a sample dozen and eat them fresh hot or cooled or even the next day. Then I adjust the seasonings if needed. Also, I add the broth from the meat to the masa so that adds tremendous flavor and home rendered lard.
What are the amts. to add when using bag of Masa, what amts. of baking powder & liquids to be used beside a pound of lard?
To the comment regarding how much lard; Read the directions dip!
Wow, rude.
Maybe do a search and see if you can find a recipe for ‘good manners’ ?
1 lb or 2lb of lard it says 2 different things
Hi Kerri, Look at step #3 in the recipe card — “Repeat the process with the remaining ingredients.” The reason you do this is because most home mixers can’t handle all the ingredients at once, so you basically want to mix two different batches. I hope that makes sense.
This was so easy to follow. The flavor and consistency is some of the best I have tasted. This was my first time making tamales and they did not disappoint! I feel so proud that I pulled it off. Thanks, Yvette!
Can you make the masa the day before? If so how should i store it? Room temp or put in the fridge?
Yes, you absolutely can. I recommend refrigerating it and then bringing it out to room temperature before assembly. If needed, add additional broth and mix to soften.
I can’t seem to get an answer from anywhere as to go you have to or should you add anything to already prepared masa?
Hi Lori, prepared masa is ready to use as is. If it’s too thick you might want to add water/unsalted broth. My family always purchased unprepared so that we have control of the seasonings and flavor. Good luck!
I wonder if the cooking time is because of the large pot? I made 25 and cooked in a pasta steamer for 1 hour, turned off the heat and left it alone for 30 minutes. They were perfect. Thank you for the super recipe and pictures.
This was a perfect recipe for for mixing the unprepared masa. I had already made my own chili and meat from a family recipe, but was I was unsure of the ratio of masa to lard and broth for the tamale masa. Thank you. I almost didn’t try this recipe because it was lacking in the rating section over one bad review, but this worked perfect, and it sounds like the one bad review was left by an inexperienced cook who was at fault for their own mishap. Do try this recipe!
Hi I have a question in the type/brand of lard you use for the masa. I’ve been reading the healthiness of lard vs shortening…fell down a rabbit hole and am back to the same question(maybe more) and no real answer. Can you please tell me what you personally use? Thank you in advance!
I love making tamales for family and friends and I enjoyed your video. As we have a great resource for prepared masa I generally don’t get involved in starting from ‘scratch’ with masa that is not prepared. Do you measure your added ingredients and if so could you please share that information.
This year I very successfully made some with chicken seasoned with tomato and anaheim chili. The masa I created used a combination of butter and margarine.
In that I ad lib when in the kitchen, It would be helpful to know what the proportions are that you use.
Happy Holidays
The penny stuck to bottom of tamale roaster.
Hi Yvette,
I was born in Shafter in 1940. My parents were ministers of a small church there. My parents are both deceased but I get excited when I hear or read about Shafter. I came to know about your site when one of my daughter’s was trying to find out how to make tamales, her first time. When she sent me the link to your site I found it very interesting and thought that my parents may have eaten at your Grandma’s restaurant. Anyway I enjoy watching the video and incidently, my daughter’s tamales came out good.
Thanks
p.s. not many people know where Shafter is located, even Texans.