This easy to make masa for tamales recipe is the start to yummy homemade tamales! Ready in minutes and only a few ingredients needed to make a light and soft dough.

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This Masa for Tamales recipe is a keeper! Be sure to print it.

We have used this recipe for generations and generations in my family, and it has never done us wrong.

It’s a basic and very easy recipe that’s perfect for making delicious tamales.

Keep reading! I provide several Pro Tips to ensure success in your kitchen.

Authentic Mexican Tamales Recipes:

Red Pork Tamales
Tamales Dulces
Pickled Jalapeño and Cheese Tamales
Beef Tamales

Ingredients Needed

Masa Harina – In a nutshell, this is a special type of ground corn.
Warm Water – Good substitutes are chicken stock and vegetable broth.
Baking Powder
Shortening – or Lard
Salt

Nowadays, most stores will carry all the ingredients you need to make flavorful tamales.

Or, if you are lucky enough to live by a Mexican grocery store, they will carry prepared masa or fresh masa. Just know that if you buy prepared masa dough it will most likely include LARD.

Another thing you can do is ask your local Mexican restaurant if they sell prepared masa.

Other Recipes that use Masa Harina:

Corn Tortillas
Gorditas
Sopes
Tlacoyos

How to Make It

Start by whipping the vegetable shortening.
You can also use pork lard.

Traditionally, masa is made with lard. It is used for both sweet and savory tamales – think pie crusts made with lard.

Not a fan of lard or shortening? Try masa with oil. 100% vegan and “better-for-you” than the traditional type.

After the shortening is whipped, set it aside.
In a large bowl, mix the dry ingredients together.

Notice how there are no spices mentioned in the recipe. This is a basic recipe.

Spices you can for savory tamales:

1 teaspoon onion powder
1 tablespoon garlic powder
½ teaspoon ground oregano
½ teaspoon ground cumin

Spices to add for sweet tamales:

1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground anise

Add some of the dry mixture to the whipped shortening. Little by little on low speed.
You want it to be light, creamy, and fluffy. Think cookie dough.

By the way, the tamales that you purchase at the store are supposed to be big.

Sometimes, the corn husks come small or ripped. It’s ok to make smaller tamales.

More Tamales Recipes:

Chicken Salsa Verde Tamales
Northern Style Bean Tamales
Vegetable Tamales
Turkey Pibil Tamales

Add water (or chicken broth) and the masa harina mixture, little by little.
Mix slowly on the stand mixer. Scrape down the sides from time to time.
Take turns adding the broth and masa harina mixture until it forms a soft consistency.

If you are making savory tamales, use chicken broth, pork broth, beef broth, or vegetable stock.

Some people will add the liquid from the cooked meat to the masa mixture. This will give your tamale dough very good FLAVOR.

How to tell if the masa is ready:

The float test! (Note: This is not waterboarding. Masa never talks) 😀

Take a dollop of masa and drop it in a cup of water.
If the masa floats, it’s ready!!
If it doesn’t float, beat it some more. There’s NO such thing as over-mixing here.
Mix until it floats. It might just need more shortening.
After that, you’re ready to spread, fill with your favorite filling, wrap tamales, and load up your steamer pot.

Making tamales is not hard. It’s just time consuming. That’s why you must try Instant Pot Pork Tamales and Instant Pot Chicken Tamales.

They cook in nearly half the time!

Advice for the newbie tamale maker:

Grab a couple of friends and have a tamalada, or tamale party. It will go quicker with friends.
If your masa for tamales is grainy, add more liquid and more fat (shortening or lard, whatever it is you are using).
If the masa is too stiff, add more liquid (whatever broth or water you are using).
If you run out of broth, use water but adjust the salt by adding more.
If you run out of shortening or lard, you can add oil. Be careful what type of oil you add. Olive oil will change the flavor.
Have your filling and masa for tamales ready to go.
Soak the corn husks the night before.
Make as many tamales as you can and freeze them.
Invest in a good steamer.
Invite friends to help…. I might have already said that, but I can’t stress this enough.

How Long Do Tamales Last?

Tamales last 5 days in the refrigerator.
Tamales last 6 months in the freezer.

For leftover masa, make champurrado. It goes perfectly with tamales.

How to reheat tamales:

For thawed tamales, place in hot steamer for 20 minutes.
For frozen tamales, place in hot steamer for 25-30 minutes. Check after 25 minutes.
Oven reheat method: Preheat oven to 325 degrees F. Wrap in foil paper and place on a cookie sheet. Bake for 20 minutes if thawed and 25-30 minutes if frozen.

You’re going to LOVE this masa for tamales recipe. From my family to yours, hope you enjoy!

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Did you make this recipe? Please rate the recipe below!

How to Make Masa for Tamales

This easy to make masa for tamales recipe is the start to yummy homemade tamales! Ready in minutes and only a few ingredients needed to make a light and soft dough.

4.97 from 114 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Mexican

Prep Time: 10

Total Time: 10

Servings: tamales

Calories: 361kcal

Author: Maggie Unzueta

Ingredients

▢ ⅔ cup lard (or shortening)
▢ 2 cups masa harina 20 ounces (for tamales)
▢ 1 ½ tspn salt
▢ 1 tspn baking powder
▢ 1 ¾ cups hot water (or chicken broth)

Instructions

Beat the lard with your mixer until smooth. About 2 minutes.
In a large bowl, combine the masa, salt, and baking powder.
Add the dry ingredients in small batches to the mixer.
Alternate with the water until completely mixed.
Beat until smooth, and scrape down each time.
Knead until you form a smooth dough.
The masa should look like wet sand.

Video

Notes

How much masa do I need?

This recipe only makes 1 dozen (12 tamales).

To make 50 tamales:

8 cups masa harina, 7 cups broth, 5 teaspoon salt, 4 teaspoon baking powder, 2 ½ cups shortening.

To make 100 tamales:

16 ½ cups masa harina, 14 cups broth, 10 teaspoon salt, 8 teaspoon baking powder, 5 cups shortening.

Please note: if you are using broth, taste for salt before adding as the broth might already have salt in it.

Ingredients Notes:

You can use all water and omit the chicken broth. You can also use the broth from the cooked meat filling.

If you run out of shortening or lard, you can also use oil. Be careful on what type of oil. Some oils such as olive oil will change the flavor of the masa and the tamales.

This is a basic masa recipe. Add spices to flavor the masa. See post for suggestions.

The Float Test: Drop a small ball of masa into water. If it floats, the masa is ready.

How Long Do Tamales Last:

Tamales last 5 days in the refrigerator.
Tamales last 6 months in the freezer.

Nutrition

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.