Masa for Tamales (Tamale Dough)

This easy masa for tamales recipe makes soft and flavorful tamale dough with few ingredients. Includes tips for perfect tamales every time.

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This Masa for Tamales recipe is a keeper! It’s the traditional Mexican tamale dough my family has made for years, and it has never done us wrong.

I’ve been making tamales since I can remember. Some of my fondest memories are of making them with my grandmother, cousins, and family in Durango, Mexico. During the Christmas season, making tamales was an all-hands-on-deck affair. We gathered in the warm kitchen while it was cold outside, with the posadas going on, nativity scenes set up, and big pots of tamales steaming away.

My grandmother was famous for her Red Pork Tamales. They’re a must try!

Quick Recipe Notes

Taste profile: Mild, savory, and slightly earthy from the corn. The flavor can be customized depending on whether you use water, broth, or the cooking liquid from your meat.
Texture: Soft, light, creamy, and easy to spread. The finished masa should be moist and tender rather than stiff or crumbly.
Key Secret: Don’t skimp on the fat, and don’t rush the mixing process. Whipping the lard or shortening until light and fluffy helps create a tender tamale masa.

-Maggie

If you’re making tamales for the first time, don’t be intimidated. Making tamales isn’t difficult. It just takes time—and a little patience. Once you have your masa ready, you’re halfway there.

This easy tamale masa recipe makes a soft, flavorful dough that’s perfect for spreading onto corn husks and filling with your favorite savory or sweet tamale filling.

A box of chicken stock, a bag of Maseca masa, a bowl of salt, a container of baking powder, and a block of butter are arranged on a wooden surface—classic Masa for Tamales Ingredients assembled and ready for your next culinary creation.

Ingredients You’ll Need

Masa Harina

Use masa harina made specifically for tamales. Maseca is one popular brand, but there are other brands available.
Masa harina for corn tortillas and masa harina for tamales are not always interchangeable. Tamale masa harina is typically formulated to create the right texture for a soft, tender tamale dough.
Masa harina is also used to make Mexican gorditas, tlacoyos, and Mexican sopes.

Warm Liquid

You can use warm water for a basic masa.
For more flavorful savory tamales, I recommend using chicken broth, pork broth, beef broth, or vegetable broth.
You can also use some of the cooking liquid from your meat filling. This is one of my favorite ways to add extra flavor to the masa.

Fat

Traditional Mexican tamale masa is often made with lard, especially pork lard.
You can also use vegetable shortening or oil, depending on your preference.
Lard gives tamales a traditional flavor and helps create a tender, flavorful masa.
If you don’t want to use lard or shortening, you can make tamale masa with oil. Keep in mind that the type of oil you use can affect the flavor. I would avoid strongly flavored oils such as olive oil unless you specifically want that flavor in your tamales.

Baking Powder

Baking powder helps give the masa a lighter texture.

Salt

Salt brings all the flavors together. If you use unsalted broth, you may need to adjust the amount of salt.

Four images show tamale masa preparation: mixing dry ingredients in a bowl, creaming shortening in a mixer, gradually combining into a dough reminiscent of masa for tamales, then scraping the fully mixed dough with a spatula in a metal bowl.

How to Make Masa for Tamales

1. Whip the Lard or Shortening

Start by adding the vegetable shortening or lard to the bowl of a stand mixer.
Using the paddle attachment, whip the fat until it becomes light and fluffy.
You can also use a hand mixer.
Traditionally, tamale masa is made with lard. Lard is used in both savory and sweet tamales and helps create a soft, tender texture.
Once the fat is whipped, set it aside.

2. Mix the Dry Ingredients

In a large bowl, combine the masa harina, baking powder, and salt.
This is a basic tamale masa recipe, so there are no spices in the dough.
That’s intentional.
The flavor of the masa can come from your filling and the broth or cooking liquid you use.

3. Add the Masa Harina Mixture

Add some of the dry masa harina mixture to the whipped lard or shortening.
Mix on low speed using the paddle attachment, then gradually increase the speed to medium.
Continue adding the masa harina mixture a little at a time.
You want the mixture to become light, creamy, and fluffy.
Think of the texture of soft cookie dough.

4. Add the Liquid

Slowly add warm water or broth to the masa mixture.
Alternate between adding the liquid and the remaining masa harina mixture.
Continue mixing on low speed, scraping down the sides of the bowl as needed.
Keep adding liquid and masa harina until you reach the right consistency.
The finished masa should be soft and spreadable—not dry, stiff, or crumbly.
For savory tamales, I recommend using chicken broth, pork broth, beef broth, or vegetable broth.
You can also use the flavorful cooking liquid left over from cooking your meat filling.

5. Do the Float Test

This is the part that always gets people talking: the float test!
Take a small spoonful of prepared masa and drop it into a glass of water.
If the masa floats, it’s ready to use.
If it sinks, keep mixing.
There is no need to be afraid of over-mixing your masa here. Continue beating it until it becomes light enough to float.
If your masa isn’t floating, it may need more whipping or additional fat.
Note: The float test is a traditional kitchen test, but it isn’t the only way to judge your masa. The most important thing is that the dough has a soft, light, spreadable consistency.

Once your masa is ready, it’s time to spread, fill, fold, and steam your tamales!

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

Masa for Tamales in a mixing bowl surrounded by the ingredients necessary to make the recipe.

👩🏼‍🍳 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).
Grainy also means it’s the wrong masa harina. Make sure the masa harina is FOR TAMALES.
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 to Reheat Tamales

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

For thawed tamales, add water to a steamer pot. Steam for 20 minutes.

For frozen tamales, add water to a steamer pot. Steam 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.

In the microwave, reheat thawed tamales for 2 ½ – 3 minutes.

A tray filled with several tamales wrapped in corn husks, arranged neatly on a decorative blue and white ceramic dish.

🙋🏻‍♀️ Frequently Asked Questions

What is the best masa harina for tamales?

Use masa harina that is specifically labeled for tamales. Different brands can produce slightly different textures, so follow the package instructions if necessary and adjust the liquid as needed.

Why is my tamale masa dry?

Your masa may need more liquid or fat. Add warm broth or water gradually, along with a little additional lard or shortening if needed.

Why is my tamale masa grainy?

Grainy masa can be caused by an incorrect type of masa harina, not enough liquid, or not enough fat. Make sure you’re using masa harina intended for tamales and adjust the liquid and fat as needed.

How do I know when masa for tamales is ready?

The masa should be soft, light, and easy to spread onto a soaked corn husk. You can also use the traditional float test by dropping a small amount of masa into water. If it floats, it’s ready.

Can I make tamale masa without lard?

Yes. You can use vegetable shortening or oil instead of lard.

Can I Add Spices to Tamale Masa?

Absolutely! This recipe is intentionally a basic masa recipe, but you can season your dough depending on the type of tamales you’re making.

Spices for Savory Tamales try adding:
1 teaspoon onion powder
1 tablespoon garlic powder
½ teaspoon ground oregano
½ teaspoon ground cumin
You don’t have to add all of these. Choose the seasonings that complement your filling.

For sweet tamales, try:
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground anise
You can also add sugar and other ingredients depending on the type of sweet tamales you’re making.

Can I freeze tamale masa?

Yes. Tamale masa can be frozen for later use. Store it in an airtight freezer-safe container and thaw it in the refrigerator before using. You may need to mix it again and adjust the consistency with a little liquid before spreading.

A customer review describes hosting a tamalada, making tamales for a birthday. The reviewer thanks for recipes, saying guests loved the tamales, especially a tamale expert among them.

🫔 Authentic Mexican Tamales Recipes

Tamales are more than just a recipe to me. They remind me of my grandmother’s kitchen, Christmas, posadas, cousins, enormous steaming pots, and a house full of family.

Now I get to make those memories with my own family—and yes, I still put my son and husband to work every year.

My son would probably tell you that his favorite part of the tamale-making process is eating them. Honestly, I can’t blame him.

From my family to yours, I hope this Masa for Tamales recipe becomes part of your family traditions, too.

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

Masa for Tamales (Tamale Dough)

This easy masa for tamales recipe makes soft and flavorful tamale dough with few ingredients. Includes tips for perfect tamales every time.

4.98 from 165 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.
Continue mixing until the masa is smooth and soft. Scrape down the sides of the bowl as needed.
The masa should be soft, smooth, moist, and easy to spread. It should not be stiff, dry, or crumbly.

Video

Notes

How Much Masa Do I Need for 50 Tamales?

8 cups masa harina
2½ cups lard or shortening
7 cups chicken broth or water
5 teaspoons salt
4 teaspoons baking powder

How Much Masa Do I Need for 100 Tamales?

16 cups masa harina
5 cups lard or shortening
14 cups chicken broth or water
10 teaspoons salt
8 teaspoons baking powder

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, it is traditionally considered ready. The most important thing is that the masa is soft, light, and easy to spread.