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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.
Table of Contents
- 1 Authentic Mexican Tamales Recipes:
- 2 Ingredients Needed
- 3 Other Recipes that use Masa Harina:
- 4 How to Make It
- 5 More Tamales Recipes:
- 6 How to tell if the masa is ready:
- 7 Advice for the newbie tamale maker:
- 8 How Long Do Tamales Last?
- 9 How to reheat tamales:
- 10 How to Make Masa for Tamales
- 11 How much masa do I need?
- 12 Ingredients Notes:
- 13 How Long Do Tamales Last:
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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How to Make Masa for Tamales
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.
tiffany adams
This looks amazing!
Can you give me an idea of how many cups of made masa per dz? Im sure i missed it somewhere….
Cant wait!
Maggie Unzueta
This recipe makes 2 cups of masa, roughly 16-18 tamales. It all depends on the size of your husks and how thick you spread the masa. Enjoy the tamales!
Joyce Sanders
Hi, I found this recipe back in April. Since then I’ve made these tamales twice. Just want to say thank you so much. My fa
mily and I enjoyed them.🤜🤛
Maggie Unzueta
So awesome and so glad your family has enjoyed it!
Deborah Brooks
I have never made my own tamales! But, now I want to. How fun
Maggie U
Hope you try this recipe! Its easy and delicious
Amber
Yum. I had an old neighbor that would bring me over fresh tamales all the time and this recipe makes me think of her. I have actually never made tamales myself but your recipe has inspired me to do just that!
Maggie U
Hope you try this recipe! Glad you liked it
Nicole
I haven’t had tamales in such a long time! I’m hungry for them now and can’t wait to try these!
Maggie U
Tamales are the best! Hope you try this recipe
Helen Little
I love Mexican food! I should try these some time!
Maggie U
Mexican food is the best! Hope you try this recipe
Tanya Evans
Thank you so much for this recipe.
Today I am attempting to make Tamales for the first time in my instant pot. I made several flavours- Red Pork, Green Chicken, Chicken and Cheese, and Poblano Pepper with Pepper Jack cheese. I made a mess of my kitchen- 😂- But I made enough to Freeze- or feed A small army. It’s cooking now.
Maggie U
So glad you enjoyed this Tanya!
Ann
How many did you put in your pot? How did they turn out? What settings did you use?
Thanks, Ann
Maggie Unzueta
Hi Ann. It’s all on the recipe. All the measurements, time, and amounts.
Denise
When freezing do you steam them first?
Maggie Unzueta
You can. Either way works. If you freeze them raw, they last up to 6 months!
Monica Y
I have to admit I always buy the masa at the store, but this recipe is so easy that I need to give it a try and make it at home
Maggie U
It’s easy and delicious
Tasheena
I’ve always wanted to try making this at home. Thanks for sharing this recipe.
Maggie U
So glad you enjoyed this. Hope you try it!
MELANIE EDJOURIAN
Ha, love that you had newbie advice. Perfect for me. It’s more fun and faster to do with friends.
Maggie U
So glad you enjoyed this! Hope you try it
Catalina
I am so curious to try tamales at home! Thank you for these precious tips!
Maggie U
Hope you try it! It’s delicious
Anosa
I love this recipe and not tried the masa/tamales before so would be good to give it a try.
Maggie U
Glad you enjoyed this. Hope you try it!
Joyce
How many tamales will this recipe make? My plans is to make 40 to 45 tamales. Please help…
Maggie Unzueta
Hi Joyce. Did you see the recipe? It gives you exact amounts and times. AND, you can adjust the measurements just in case you’re making more. Move the bar over to the amount of tamales you want to make, and it will adjust the ingredients for you automatically.
Anonymous
I don’t see how many it makes? Ok see the recipe and ingredients but it doesn’t say how many husks I’m going to need
Maggie Unzueta
Hi. It’s in the servings section of the recipe card. This recipe makes 2 cups.
Marysa
I would love to make my own tamales! I have friends who have done it and I just haven’t felt confident enough to try it. This would be fun though!
Maggie U
Hope you try it! It’s really easy
Nikki Wayne
I really don’t have any idea on making one. Thanks for sharing!
Maggie U
So glad you enjoyed this!
Chef Dennis
My family and I super love Tamales and it’s really great to know how to make Masa for this dish. Thanks for sharing!
Maggie U
Tamales are the best! and this recipe it’s easy and delicious.
Mar Wahrer
Tamales are the best, especially around the holidays. I want to try and make my own!
Maggie U
Hope you try this recipe.It’s easy and delicious
Amber Myers
I might have to try this. I have never tried to make tamales on my own but they are big here in Texas.
Maggie U
Hope you try this recipe Amber! It’s delicious
Susanah Douglas
Easy to follow recipe and so delicious 😋
Maggie U
So glad you enjoyed this!
Rosalie Gutierrez
Thank you, Maggie, for sharing your family’s recipe with us! We have been making tamales with prepared masa for years, but with the pandemic, we had to opt for a bag of Maseca tamal. So many recipes out there, but yours was the best (and easiest in terms of directions). Thank you again for sharing your family with us. Stay safe!
Maggie U
So glad you enjoyed this!