Tamales with Masa Harina (Masa Dough Made With Masa Harina)

hero shot of masa harina tamales being assembled in corn husks.

4.83 (17 ratings)

Tamales with Masa Harina (Masa Dough Made With Masa Harina)

This easy tamal dough recipe makes about one dozen tamales but you can double, triple, or quadruple it, as needed. The recipe can easily be made by hand in a bowl, but whipping the lard in a stand mixer makes for fluffier and lighter tamales.

Prep Time7

Total Time7

Course: Appetizer, Main Course

Cuisine: Mexican

Servings: to 14 tamales

Author: Yvette Marquez

Equipment

Ingredients

2/3 cups lard or shortening at room temperature
¼ teaspoon kosher salt
1 teaspoon baking powder
2 cups masa harina corn flour - see notes
1 ½ to 2 cups warm homemade chicken/pork stock or store-bought low-sodium broth
2 to 3 tablespoons chile sauce optional

Instructions

Combine lard with your hands until it is a light and airy consistency. To speed up the process, use a stand mixer with a paddle attachment or a hand mixer and beat at medium-high speed until well whipped, about 1 minute until the consistency of fluffy whipped cream.
Add salt, baking powder, and masa and continue to combine until thoroughly incorporated.
Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.
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.
Cover the masa and set aside and make tamales with your filling of choice.

Notes

Optional Variations

Vegetarian/Vegan Masa: Wondering how to make masa for tamales without lard or chicken broth? Simply swap in shortening or softened butter and use veggie broth instead of chicken.
Sweet Masa: If you’re making sweet tamales (like sweet raisin tamales), consider swapping in piloncillo syrup for the chicken broth.
Chile Masa: If you're making savory tamales filled with red chile chicken or red chile pork, add a bit of the red chile sauce to the masa dough to flavor it.

Expert Tips

Whip it real good: This recipe can easily be made by hand using a bowl and some elbow grease, but whipping the lard in a stand mixer makes for fluffier and lighter tamales.
Fat is your friend: The key to moist, flavorful tamales is not being shy about adding fat. Don’t skimp here, or you’ll risk dry, tough tamales.
Plan ahead: Next time you plan on making tamales or hosting a tamalada, you can get a jump on preparations by making masa for tamales up to 3 days in advance by storing it in an airtight container in the fridge. 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.

Nutrition