Masa For Tamales (Easy Tamal Dough)
I learned the art of making deliciously fluffy authentic Masa for Tamales from my grandmother, Jesusita. This simple, 5-ingredient recipe is made using fresh, unprepared masa โ the nixtamalized corn dough for tamales and tortillas. Next time you want to try your hand at making homemade tamales, try this recipe for masa para tamales!
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My grandparents owned a restaurant named Restaurante de Jesusita in Shafter, Texas from 1939 to 1941 where they sold lunches to local miners. My grandma was up prepping and cooking as early as 4 a.m. Her day usually began with making nixtamal (alkalized corn kernels) and the tedious, wet stone-ground process of processing it into masa dough using a metate (mealing stone) for making corn tortillas and tamales.
Luckily, fresh corn masa is much easier to come by these days, so you wonโt have to get up before the crack of dawn like my abuela. Nowadays, you can easily find it at Latin American grocery stores or a tortilleria (tortilla shop). Once the fresh corn dough is in your hands, youโll be able to whip up this masa for tamale recipe in just 10 minutes.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Lard: This animal-derived fat is a traditional ingredient for masa tamales, and it contributes to a light, fluffy masa dough consistency. Lard can be either shelf-stable or purchased from the butcher department. If you are using rendered lard (not the shelf-stable kind) you will need to use less broth. To make tamales without lard, swap in shortening instead.
- Baking Powder: This leavening powder helps the tamal dough to puff up slightly during cooking, which results in a lighter, more tender consistency. If you havenโt used your baking powder in a while, you can check if itโs still good by placing a small amount in a bowl and topping with a splash of boiling water. If it bubbles and foams, itโs still active. If not, buy another jar before making masa for tamales.
- Salt: A touch of seasoning helps the corn flavor shine.
- Unprepared Fresh Masa for Tamales: Fresh masa can be purchased at Mexican grocery stores โ there is preparada (prepared) usually labeled with a “P” and sin preperar (unprepared) labeled with an “S”. Select the unprepared masa “S” for this recipe.
- Broth: Use the leftover cooking broth from whatever meat is used (e.g. pork roast or chicken). If youโre using a shortcut (e.g. rotisserie chicken), feel free to swap in either homemade chicken stock or high-quality store-bought pork, beef, chicken, or vegetable broth.
- Red Chile Sauce: Optional. Only add it if your filling has red chile sauce (e.g. red chile pork tamales or the red chicken chile tamales in the Muy Bueno Fiestas cookbook.
- Corn Husks: Dried corn husks are used to wrap the tamales for steaming. You are also welcome to use banana leaves like they do in Oaxaca.
How to Make Masa for Tamales
This is a big-batch masa recipe for tamales, so youโll need to work in two batches so as not to overwhelm your mixer. Hereโs what to do:
Step 1: Cream the lard. 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.)
Step 2: Add half of each the baking powder and salt to the lard and mix together.
Step 3: Finish tamal dough. 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 prepared masa mix into a bigger bowl.
Step 4: Repeat the process with the remaining ingredients, using the same mixing bowl from the first batch. Thereโs no need to wash it first.
Step 5: Cover the prepared masa for tamales and set it aside while you make your filling of choice.
Step 6: Assemble tamales. For a refresher on how itโs done, visit my YouTube video on How to Make Tamales.
I hope the video, recipe, and tips will inspire you to host a tamalada and make tamales at home.
How to Assemble Tamales
Step 1: 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.
Step 2: 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.
Step 3: Fill Corn Husks. Spoon 1ยฝ 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 itโs 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.
Step 4: 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 2ยฝ 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.
Optional Variations
- Masa Harina Tamal Dough: Canโt get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.
- Sweet Masa for Dessert Tamales: If youโd like to use this tamal dough for making sweet treats (like these yummy sweet raisin tamales), consider swapping in piloncillo syrup for the chicken or vegetable broth.
Storage Instructions
Refrigerate: Prepare the dough for tamales up to 3 days in advance in a tightly covered container and store in the refrigerator.
Freeze: 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.
Fillings for Tamales
Now that youโve fixed up a batch of my homemade masa for tamales, itโs time to decide what delicious filling youโll use. Here are some of my favorites:
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
Expert Tips
- Select Steamer: Wondering what size pot to use for steaming? Hereโs a handy guide to help you figure out what size tamalera (steamer) is right for you.
- Spread masa on smooth side of corn husk: The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily.
- Test masa: 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.
- Spread room temperature masa: Spreading masa works best when soft and room-temperature. If you made in advance, allow the prepared masa to sit out for an hour or so to take the chill off.
- Give yourself warning: Place a penny at the bottom of the tamal steaming pot (under rack). When you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.
Frequently Asked Questions
Nixtamalization is a lengthy process aimed at softening the tough outer shells of corn kernels. This allows for the removal of the outer layers, revealing the sweet and moist inside. The method involves soaking maize (corn) overnight in an alkaline solution (e.g. limewater). The next day, the maize is rinsed, its hulls are removed, and it is ground.ย
My grandmother used to manually hull the nixtamal each morning and then grind it on a metate (a traditional grinding stone) to make dough for corn tortillas or tamales. This processed corn, known as hominy, is also a key ingredient in dishes like pozole (a hominy stew) and menudo (a hominy and tripe soup).ย
The most crucial element in creating the perfect tamal is unprepared masa, a plain, wet dough made from stone-ground nixtamal corn. Today, you can visit tortillerias (tortilla bakeries) who produce and sell the fresh dough. Back in my grandma’s day, though, this entire process was historically performed by hand, making it quite labor-intensive.
Fresh masa can be purchased in one of two ways: prepared, pre-made masa for tamales and unprepared masa. Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, to give it the muy bueno touch. Grandma prepared it this way for years, so we carry on the tradition. So, if you choose to use our recipe make sure you purchase masa sin preparar (unprepared masa), which can be purchased in Mexican supermarkets.
Not to worry! I also have a recipe for Tamales made with Masa Harina, which is an inexpensive, readily-available form of masa harina (corn flour) for corn tortillas, sopes, molotes, atole, champurrado, and more.
I donโt let my tamal dough rest โ itโs ready to go as soon as itโs whipped!
Sort of. Masa is a general term for “dough.” Both tortillas and tamales can be crafted from either fresh, unprepared masa or masa harina. The key contrast lies in the fat content: tamal masa contains more fat.
Masa ingredients should be very basic. This authentic recipe uses fresh, unprepared corn masa (made from nixtamalized corn), lard, broth, baking soda, and salt.ย
I prefer using wet masa vs. dried masa harina flour to make my tamal dough (though I have recipes for both!). The brand I use is Maseca, which I think is the best masa for tamales and is the most readily available. I also love Bobโs Red Mill, King Arthur, and Masienda, but any white or yellow masa harina will work.
The float test is absolutely the way to go. When the tamal masa floats, it means youโve incorporated enough fat for the dough to be tender.ย
While you can buy prepared masa for tamales at Latin American grocers, I prefer purchasing the unprepared kind so I can dictate the proper flavor and texture. If youโre buying the prepared variety, you can technically use it right off the bat. I would recommend adding some red chile sauce if you’re using red chile pork or chicken as your filling, or piloncillo syrup for sweet tamales, just to flavor it a bit.
It will depend on where you live and what grocery stores you go to, but generally speaking you shouldnโt need to spend more than about $2-3 for a pound of unprepared masa.
Yes, it should be a bit sticky. I like to think of it as having a smooth peanut butter consistency.
So long as you donโt have any issues with cross-contamination in your kitchen, yes! Tamal dough is made from corn and should therefore be entirely gluten-free.
Sure! It should keep well in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading.
Tamale Masa Recipe
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
- ยฝ cup red chile sauce, only add if making red chile pork tamales
- corn husks
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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 1ยฝ 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 itโs 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 2ยฝ 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
- Masa Harina Tamal Dough – Canโt get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.
- Sweet Masa for Dessert Tamales – If youโd like to use this tamal dough for making sweet treats (like these yummy sweet raisin tamales), consider swapping in piloncillo syrup for the chicken broth.
- Size it up. Wondering what pot to use for steaming? Hereโs a handy guide to help you figure out what size tamalera (steamer) is right for you.
- Choose sides. The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily.ย
- Spread with ease. Spreading works best with soft, room-temperature masa. If you made yours in advance, allow the prepared masa to sit out for an hour or so to take the chill off.ย
- Give yourself warning. Place a penny at the bottom of the tamal steaming 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.
- 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
This recipe is also published inย the Muy Bueno cookbook. Video byย Pure Cinematography
123 Comments on “Masa For Tamales (Easy Tamal Dough)”
if the maza is already prepared what do i do
Hello, ย I am very interested in this receipe. ย Unfortunately I am allergic to pork. ย Is there an alternative to using lard but still keep the flavor? ย Could I use vegetable shortening and butter? ย
I have seen folks make tamales with shortening but have never tried it. I have made sweet tamales with butter and they turned out great. I’m guessing you’d be ok to try either.
Hi Yvette,
I have a question about the ingredient list vs. the directions.
ย It looks like the directions are for a half recipe as the instructions call out half amounts for the ingredients. Does that mean I should expect a yield of approximately 3 dozen tamales?
The reason I am asking is that I finally found a local source for fresh masa and I think the minimum size is 5 pounds. It sounds like that amount would make 6-7 dozen tamales.ย
Thanks in advance for your help and your generous sharing of your family recipes.ย
Hi Bruce,ย
Only half a batch will fit in a stand mixer or your masa will overflow in your mixer. You need to make two batches (1/2 recipe twice). Sorry for the confusion.
Hi Yvette,
Thanks for the clarification. I am excited to give this recipe a try as I plan for a tamalada soon with neighborhood friends.
Bruce
I had a question about the penny? It wonโt cook or anything? Or make my tamales smell or taste different? Do I put it in the beginning and leave it in the whole time???ย
Yes, leave the penny in the entire time. The penny sits under the steaming rack. The tamales are not touching the water, so NO the tamales will not smell or taste different.ย
Hello, do you allow guest posting on muybuenoblog.com ? ๐ Please let me know on my e-mail
Also what brand of unprepared masa do you use. I used the La Guadalupana brand. Are there other kinds besides this one that I can look for?
When it comes to unprepared masa there are no “brands” — It is ground masa in the form of dough that is usually made fresh at aย tortilleria. I Googled “La Guadalupana” and it sounds like a great option to me.
Hi!
It’s me again,lol! I check the pots that you linked for me and I noticed the one in your video is out of stock. However, what do you think about the imusa 420 tamale steamer?
That is a great steamer too. Love the glass lid and heat safe handles. I also own that one. Highly recommend it!
Where did you purchase your tamale steamer? I really like the width of it.
Hi Shelly, I have a couple of steamers. I believe the one in the video is from Princess House:ย http://www.princesshouse.com/products/product_detail.aspx?pid=177931
I also own a couple from IMUSA:ย https://www.amazon.com/MEXICANA-420-Tamale-Steamer-20-Quart-Silver/dp/B004RV6JEY/ref=sr_1_1?ie=UTF8&qid=1486654191&sr=8-1&keywords=imusa+tamale+steamerย
Thank you so much, you are a genius. My husband is literally dancing while he’s eating tamales right now! Absolutely delicious!!!
You use unprepared masa for tamales. I have seen in the store prepared. Masa. What is the recepie for using, store bought prepared masa,
If it is already prepared then it will have lard, broth, salt, and baking soda. There is no “recipe” and you’ll have determine if the texture is right, and if not you can add more broth or salt. You will have to taste raw to make that judgement.ย
Do i use cold broth or water in. the masa.
I would suggest room temperature broth.
How much masa do i buy?
I would like to make tamales without so much lard!! Can you please help?
Hi Anita, feel free to make the masa with as little lard as you would like. Our recipe has been tested, and I know it works as-is, but you are more than welcome to adapt to your preference.
When I use the Reynolds parchment paper it burns!! How do you keep it from burning?
I can’t wait to make these tamales. I got a hold of a masa spreader…I hope it works! Do you mind providing th red chile recipe? Thank you so much!ย
Hi Nancy, I would suggest reading this blog post where I share a variety of filling options: https://muybuenoblog.com/2016/12/tamales-sweet-and-savory-fillings/
thรคt penny at the bottom รดf the pot is a greรคt รฎdea. i รคm goฤซng to try your preperation รดf the mesa .
Maybe the answer to my question is obvious to others. Are you only using half of everything because you are making the dough in 2 batches?
Hi Deb, a standard size mixer will only allow half the ingredients at a time. If you have a commercial size mixer feel free to make masa in one batch.
This recipe looks perfect! One question: About how many tamales will this masa recipe make?
So happy to hear that Rea! This recipe will make 6 to 7 dozen depending on the size of your tamales/spreading skills ๐
I can’t find fresh masa anywhere in the Springfield Missouri are where I live. All that is available is 5# bags of dry masa. What would be my alternative? Help!
Hi Kathleen,
I always suggest using fresh masa whenever possible, but if you can’t find any the second best thing is dried masa harina for tamales. You can refer to this blog post for a recipe:ย https://muybuenoblog.com/tamal-dough-made-masa-harina/
I have a problem with my tamales being too doughy. I use cooking oil instead of lard and they never really cook. Is the cookies g oil the problem? HELP
Hi Ana, I’m sorry that happened. I have never made tamales with cooking oil, but I’m pretty sure that is why it might not have worked. I would suggest shortening if you do not want to use lard.ย
Hi, this is one of my first times attempting this, and I’ve have varied success before… (my masa ended up WAY too soggy one time …whoops). I’m looking to make a smaller batch, so I’m reducing your recipe to a quarter of what everything calls for…but I have a question…is unprepared masa the dry mix? I have a bag of dried masa mix I think..?ย
So how many cups would be a pound of that you think?ย
Help!ย
Sorry for the late reply. Hopefully you were not elbow deep in masa. Our family prefers to purchase ground/wet unprepared/sin preparar masa and then we add lard, salt, broth, and baking powder. I have a simple recipe on my blog that uses masa harina if you want to try that option: https://muybuenoblog.com/tamal-dough-made-masa-harina/
-Hello
when I was a child we used to have pastelas and tamales around the holidays, especially around New years. Those were great days, grandma would make them fresh from scratch, and she made enough to feed an army. I remember that we used to freeze a mess of them for later good eating. Since she has been gone many years I miss having tamales. Thank you for your receipt, I have been searching for some good tamales to make, we used to use Banana leaves which works just as well as corn husks. Well I will go to the store and see if I can find the corn husks and ingredients for the masa. I know that I can get the masa already made, perhaps I will try that and add some ingredients that grandma used. But I think the favor is in the meat and sauce. Her variation is different than yours, the juice and chili sauce was mixed and a table spoon spread on the masa and than the meat, we are Puerto Rican, so I’m sure that we all have our own way of making it. I plan on holding unto your receipt and adding other ingredients. Again thank you for your receipt, I’m sure that I will enjoy it..
oh forgot grandma would put a penny in the pot and tell me it was for good luck, I would hear the penny rumbling and grandma would get up and add more water.
We wanted to make tamales for the holidays as we love mexican food and came across your recipe. Went and bought a tamale steamer and searched for the ingredients as red chili and corn husks are hard to find where i live, but found a place around 60 miles from the house, figured it would be well worth the trip as our family and friends were excited to have authentic tamales for our holiday party. My wife and her sisters followed the recipe exactly, ย double checking each step. After about an hour cooking, there was a little of a burnt smell, but as we didnt know any better, thought it was what it should smell like. After 2 hours cooking we took them out of the steamer and let them cool. We tried our first one and it was horrible. We could not understand why as the recipe was followed to a T. After some research, i found other recipes that stated during steaming to make sure to refill the water around every 20 minutes and not to let the pot run dry, ย which is not mentioned in your recipe. 75 dollars and over a day wasted on these, extremely disappointing, shame on you, ย you should revise your instructions so thus doesnt happen to someone else. We are returning your cookbook.
Hi Jack,
I was so excited to read your comment and then so sad when I read the outcome. When steaming it is important that you always use high heat to steam. But I can understand how this mistake could have happened if you have never made tamales before. I have added a tip for others in the future. If you ever decide to attempt to make tamales again here is the tip I added to the recipe.
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.
Jack, the error you describe was 100% your fault. Everyone past the age of four knows a burning smell means a problem! Why you didn’t get up and look at your pot water level when STEAMING is shocking. To complain that the blog or cookbook is at fault is very immature. Plus you could have ordered on the net…no need to drive 120 miles for ingredients.. Ever.ย
Hi Jack. Hey listen, I’m an experienced tamale maker and my last batch went the same way yours did. I just wasn’t paying attention. Just learn from this and try another batch. The payoff for a good batch is well worth the effort.
Pen day toe…..steam / water
Just saying….
Sam
Your recipes are exactly like my abuelita from Juarez. ย Thank you for the sweet Tamil recipe I could not remember parts of it and you brought it all back to me. ย My mama died in August and I really needed to remember. ย Aldo all the recipes on the net are with masa mix (the dry kind) andy family always used the mass sin preparar. ย Keep cup the good work we are really appreciating it.
Thank you, thank you, thank you! ย Thank you for posting this recipe! ย This is how my grandmother prepared her delicious tamales, but all I had found on the Web were recipes using dry masa… until now. ย I am running out and buying fresh masa NOW!! ย Merry Christmas!!ย
Hi I really need help on how to make the Mexican cookies I don’t know the name of them but there round and and there white and also some with sugar with cinnamon could you please help me
Hi Elia, Are you thinking Biscochos? You can find that recipe here: https://muybuenoblog.com/2015/12/biscochos-mexican-wedding-cookies/
Buรฑuelosย