How to Make Masa for Tamales
It’s easy to make the masa for tamales. Just a couple of ingredients. Whip this. Mix that... (snaps fingers) ... and done! All that's left is to call over some friends to help assemble homemade tamales.
Prep Time10 mins
Total Time10 mins
Servings: 3 1/2 cups
In a large bowl, combine the masa, salt, and baking powder.
Add the hot water.
Knead until you form a smooth dough.
Beat the lard with your mixer until smooth. About 2 minutes.
Add the masa in small batches, beating until smooth and scraping down each time.
Pour stock and beat until the dough is soft. About 2 minutes.
Refrigerate for 30 minutes.
Beat one last time with your mixer for 1 minute before using.
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 your tamales.
This is a basic masa recipe. Add spices to flavor the masa. See post for suggestions.
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.
Serving: 100g | Calories: 361kcal | Carbohydrates: 76.9g | Protein: 6.9g | Fat: 3.9g | Monounsaturated Fat: 1.2g | Sodium: 17mg | Fiber: 6.7g