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.
Servings: 2 cups
- 2/3 cup lard (or shortening)
- 2 cups masa harina 20 ounces (for tamales)
- 1 tspn salt
- 1 tspn baking powder
- 1 1/3 cups hot water (or chicken broth)
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.
Beat until smooth, and scrape down each time.
Knead until you form a smooth dough.
The masa should look like wet sand.
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: 87g | Protein: 11g | Fat: 3.9g | Monounsaturated Fat: 1.2g | Sodium: 17mg | Potassium: 350mg | Fiber: 7g