This tamale masa recipe with oil is perfect for making healthy Mexican tamales. The distinct flavor is something to enjoy in each bite. Watch the VIDEO or follow the easy step-by-step pictures.
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My little brother is a vegan. My dad happens to be “somewhat” of a vegetarian (like every other day). It’s a lot more often than just Meatless Mondays! Over the years, we have had to adapt several traditional Mexican recipes to fit their dietary needs, or we simply avoid serving them certain foods altogether. However, when it comes to our special holiday traditions, we can’t avoid tamales during Christmas. This tamale masa recipe made with oil is something my mom heard of through her network of friends. Since then, this is what she uses to make her tamales.
Making traditional masa with lard or shortening is easy (as easy as finding an abuela who speaks Spanish). I have to admit.. I actually think this tamale masa recipe with oil is even easier. Mix the dry ingredients first. Then add the wet ingredients. DONE. Seriously, whoever came up with this vegan recipe is an absolute genius!
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All tamale masa recipes start with masa harina. I have always used Maseca. That is the brand that I know and love. My little brother (our healthy conscious family member) has started to fork out for the organic masa harina you get at Whole Foods or you can also get it online. He will make completely organic and completely vegan tamales.
Baking powder is essential for making masa. It will help your tamales get bigger and poofy.
Aluminum-free baking powder is best so it won’t have that yucky metallic taste. You can easily find this at the store for relatively cheap.
Add the dry ingredients to the KitchenAid mixer, a bowl for a hand mixer, or you can also do this by hand.
Then slowly start adding the water. No torrential flooding here – add it little by litter. Remember: Water is vegan. Lol. Alternatively, you can use vegetable broth for some added depth of flavor. If you are not making vegan tamales, you can also use chicken broth.
This tamale masa recipe with oil is an olive oil lovers dream! It’s great for any time of day – even oily in the afternoon. 🙂 The masa will have a strong, very distinct olive oil flavor. You can also use canola oil or grapeseed oil. Some people have used coconut oil.
Note: If you are using coconut oil, you need to melt it slightly before adding to the mixture. That is, stick it in the microwave for 30 seconds. OR, cream the coconut oil with a mixer then add the corn flour. You want to fully incorporate whatever oil you use.
Do you see how creamy the texture is? Like the opposite of crunchy peanut butter. If your masa is not as creamy, add more water. It’s also very yellow in hue because of the olive oil. How easy was it to make this healthy tamale masa?!
Be sure to scrape the sides of the bowl and the bottom. Remember the tamalero’s motto: “We will leave no masa behind.” Or, “She works hard for the masa… So hard for the masa… She works hard for the masa so you’d better treat her right.” (Cue Donna Summer disco track for dancing in the kitchen).
This tamale masa recipe with oil spreads very evenly. I have even seen it sold premade at Gonzalez Northgate Market here in San Diego. The Mexican population often suffers from several different kinds of chronic health problems (like diabetes and heart disease) that can be helped with healthier diets. It makes me happy to see that we are starting to be more conscious of what we eat and offering more healthful options in authentic Mexican cuisine.
Now that you’ve got your freshly-made masa, gather your already soaked corn husks, fill them up with your favorite filling, steam for the regular time (1 ½ to 2 hours), and enjoy. There’s plenty of time to masa round. Get it? 🙂 I know. It’s kind of corny. (Rim shot). “Thank you, ladies and gentlemen. I’ll be here all week.” Hope you enjoy!
Watch the Tamale Masa Recipe with Oil video
Table of Contents
Tamale Masa Recipe with Oil
Ingredients
- 2 ½ cups corn flour or masa harina
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups vegetable broth or water
- ¾ cup olive oil
Instructions
- In a mixer, add the corn flour, baking powder, and salt.
- Mix to combine.
- Slowly add the vegetable broth until fully incorporated.
- Slowly add the olive oil.
- Be sure to scrape the sides and the bottom of the bowl.
Video
Notes
Nutrition
Disclosure: This post contains affiliate links.
For More Tamale Recipes:
Masa for Tamales
Red Pork Tamales
Tamales de Rajas con Queso, Pickled Jalapeño and Cheese Tamales
Instant Pot Chicken Tamales
Beef Tamales, Tamales de Res
Chicken Salsa Verde Tamales
Northern Style Bean Tamales, or Tamales de Frijol Norteños
Tamales Dulces
This looks so delicious and yummy! I can’t wait to make this recipe! So excited!
So good right? We love this one too
Who knew tamale masa is soooo simple?! It’s tamale time!!! Love your recipes…thanks for sharing 🙂
Easy and delicious! Hope you try it
I love tamales but have never made them at home. Now I’m craving them and want to make them soon!!
Hope you try this recipe, It’s delicious!
I have been meaning to make tamales forever now! This will be such a great help when I get there this year. Can’t wait to try it!
I love this recipe. Hope you try it!
Maggies these tamales look delicious. We have a recipe that is very similar to this in Jamaica called Duckunu only we use palm leaves to wrap the mixture.
That’s interesting! Hope you try this recipe!
The recipe sounds great buuut I’m Mexican and I do have an issue with spelling…soooo I have to but in lol… anyway the way to write it is Tamal! Not tamale! Tamales if it is plural but a single tamal doesn’t have an “e” at the end!
Glad you enjoyed this Ada!
I made these today with leftover carnitas and YUM!! Instead of using my tamale steamer pot, I used my Instant Pot. I set the time for 30 minutes, let sit 15 minutes, then released the remaining pressure. Since I made 11 tamales and not 16, I went longer on the cook time. They were perfect🤗 These are my go to moving forward!! Thank you so much!!
This recipe is delicious. So glad you enjoyed it!
I’ve used this recipe several times and I LOVE IT!! I use my instant pot to steam them. My husband loves my tamales! The masa is moist and flavorful.
Thank you so much for sharing your recipe with me!!!
So glad you and your husband enjoyed this recipe as much as I do!
hola.. me encanto ver tu receta, quiero intentarlo pero me cohibo un poco porque no tengo idea como rellenarlos si son en cierta forma veganos..
Hola Zenny! espero te animes a hacer esta receta, sólo sigue el video y listo!
My whole family loves this!
That makes me so happy to hear! Thank you.
I have used this recipe several times now, and found it when I was searching for tamale masa recipes without lard. The flavor is quite good and cooks to a good texture, easily separating from the husks. I usually have to add more liquid, though. When the masa reaches the silky consistency the first time, I let it sit covered in the mixer bowl for 10 minutes or so. In that time, it becomes too crumbly, so I add more broth or water and whip in the blender. It will stay silky then through the entire time of making all the tamales. The recipe indicates “16 servings,” but what is a serving? I find it usually makes 25-27 individual tamales, and my husks have a thicker coating of masa than those pictured in the recipe dialogue.
I’m glad to hear that you are liking the oil masa recipe for tamales.
As for the serving size, it’s important to keep in mind that portion sizes can vary depending on personal preference and the way the tamales are served. The recipe may say “16 servings”, but the actual number of tamales you can make will depend on several factors, such as the size of the tamale husk and the amount of masa you use per tamale. It is not uncommon for recipes to state an estimated serving size, but the actual yield may vary.
I hope you continue to enjoy making delicious tamales with this recipe, and feel free to make any adjustments that work best for you!
Can you use extra virgin olive oil or does it have to be olive oil
You can use either extra virgin or regular olive oil.
Hi there! Trying to prepare over a few days. How long will the masa last in a covered container in the fridge? Or, is it possible to put it in the freezer? Thanks!
Hi. Both ways are fine. Using an airtight container, you can put it in the fridge, or in the freezer and simply thaw.
Trying this for the first time ever. Excited to taste. My daughter is vegan so should be a good fit.
I use this to make vegan tamales all the time. Hope you enjoy!
Thanks for sharing! My family makes tamales each year. I’m sad to say that my stomach can no longer handle the “traditional” masa with lard. I’ll be so happy to give this a try though. Do you by chance have an average amount of how many tamales this makes? Again, thank you so much for sharing!
I have not had Tamale ever since I left Texas. I will try your recipe.
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Hope you do. Tamales are the best, if I say so myself.
Tamales are one of those things that we love but we have never made at home. These look like they would be so good!
It’s so super easy to make tamales. Especially this tamale masa recipe with oil, you’ll love it!
I haven’t tried cooking tamale yet because I feel so intimidated. You make it look so easy.
It’s not hard to make tamales at all. It’s just labor intensive. Invite a few friends, and it’ll go by faster.
We’ve recently gone Gluten Free and this looks like a great fit for us to try.
My son’s best friend is gluten free. He was very happy when Tamale season came around this year. I made a batch of tamales using this tamale masa recipe with oil. He loved them!
Oh my sister would love this recipe. I can’t wait to share it with her.
Awesome. Thank you! My little brother is a vegan. So, it works out great for him. This tamale masa recipe with oil is great for making healthy tamales too.