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 — 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!

soaked hoja corn husk spread with a layer of 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 won’t 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, you’ll 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 haven’t used your baking powder in a while, you can check if it’s still good by placing a small amount in a bowl and topping with a splash of boiling water. If it bubbles and foams, it’s 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 — 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 you’re 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.
bags of prepared and unprepared fresh masa for tamales with prominent "S" and "P" marking for "sin preperar" and "preparada."

How to Make Masa for Tamales

This is a big-batch masa recipe for tamales, so you’ll need to work in two batches so as not to overwhelm your mixer. Here’s 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. 

small silicone spatula with a spoonful of tamal dough.
bowl of masa for tamales next to a smaller bowl of water with a piece of the masa floating in it, indicating the dough is ready to be used.

Step 4: Repeat the process with the remaining ingredients, using the same mixing bowl from the first batch. There’s 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 it’s 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.

hand holding corn husks under water to prepare them for making tamales.

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.

hands using a spoon to spread masa for tamales on a soaked corn husk.

Step 3: 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.

red chili pork filling added on top of the masa layer.

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 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.

large tamal pot steaming a giant batch of pork tamales rojos.

Optional Variations

  • Masa Harina Tamal Dough: Can’t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.
  • Sweet Masa for Dessert Tamales: If you’d 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.
oblong white serving plate of steamed pork tamales rojos in their husks.

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 you’ve fixed up a batch of my homemade masa for tamales, it’s time to decide what delicious filling you’ll use. Here are some of my favorites:

Savory

Sweet

Expert Tips

  • Select Steamer: Wondering what size pot to use for steaming? Here’s 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

What is nixtamalization?

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. 

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). 

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.

What is the difference between prepared and unprepared masa?

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.

What if I don’t have unprepared masa?

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.

How long should I let my dough rest?

I don’t let my tamal dough rest — it’s ready to go as soon as it’s whipped!

Is masa for tortillas the same as masa for tamales?

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.

What is masa for tamales made of?

Masa ingredients should be very basic. This authentic recipe uses fresh, unprepared corn masa (made from nixtamalized corn), lard, broth, baking soda, and salt. 

What brand of masa is best for tamales?

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 Bob’s Red Mill, King Arthur, and Masienda, but any white or yellow masa harina will work.

How do you know when masa is ready for tamales? Does masa for tamales need to float?

The float test is absolutely the way to go. When the tamal masa floats, it means you’ve incorporated enough fat for the dough to be tender. 

What is prepared masa for tamales? Do you add anything to prepared masa?

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 you’re 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.

How much does masa for tamales cost?

It will depend on where you live and what grocery stores you go to, but generally speaking you shouldn’t need to spend more than about $2-3 for a pound of unprepared masa.

Should masa for tamales be sticky? What consistency should it be?

Yes, it should be a bit sticky. I like to think of it as having a smooth peanut butter consistency.

Is corn masa for tamales gluten-free?

So long as you don’t have any issues with cross-contamination in your kitchen, yes! Tamal dough is made from corn and should therefore be entirely gluten-free.

Can you make tamal dough ahead of time? Can you freeze masa para tamales?

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.

soaked hoja corn husk spread with a layer of masa para tamales.

Tamale Masa Recipe

4.50 (65 ratings)
Masa for tamales 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.
Print Pin Rate
Yield: 72 tamales
Prep Time: 40 minutes
Cook Time: 3 hours
Total Time: 3 hours 40 minutes

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

Want to save this recipe?

I’ll email this recipe to you, so that you can come back to it later!

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

Optional Variations
  • Masa Harina Tamal Dough – Can’t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.
  • Sweet Masa for Dessert Tamales – If you’d 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.
Expert Tips
  • Size it up. Wondering what pot to use for steaming? Here’s 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. 
  • 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. 
  • 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.
Filling Ideas:
SAVORY:
SWEET:
Serving: 1tamal without filling, Calories: 121.34kcal, Carbohydrates: 25.23g, Protein: 3.3g, Fat: 1.29g, Saturated Fat: 0.17g, Sodium: 304.44mg, Potassium: 120.9mg, Fiber: 2.59g, Sugar: 0.4g, Vitamin A: 713.7IU, Vitamin C: 4.45mg, Calcium: 76.88mg, Iron: 2.43mg
Author: Yvette Marquez
Course: Appetizer
Cuisine: Mexican

This recipe is also published in the Muy Bueno cookbook. Video by Pure Cinematography