Masa para tamales (Masa for tamales) is a traditional dough made from nixtamalized corn, fat, broth, and seasonings, and it serves as the essential base for all types of Mexican tamales.
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It is spread onto softened corn husks or banana leaves, filled with savory or sweet fillings, wrapped tightly, and steamed until tender.
This masa para tamales recipe is my go-to method for creating soft, fluffy, homemade masa using simple ingredients and beginner-friendly techniques.
It delivers an authentic flavor and texture that works well for red chile tamales, green chile chicken tamales, cheese tamales, and any classic Mexican tamal you want to make.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Masa harina para tamales: Provides the authentic corn flavor and creates a soft, spreadable masa.I recommend Maseca Tamal.
- Broth (pork, beef, or chicken): Adds moisture and depth of flavor to the masa.
- Lard: For a light and fluffy masa, make sure to whip plenty of air into it-this step is key for achieving the best texture.You can substitute shortening for the lard.
- Kosher salt: Enhances and balances the overall flavor.
- Baking powder: Gives the masa a slight lift so the tamales steam up tender.
- Corn husks: Serve as natural wrappers that shape and hold the tamales during steaming.
How to Make Masa para Tamales
Note: Full instructions are provided in the recipe card below.
- Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down to keep them submerged for at least 30 minutes. Let them soak while you prepare the filling of your choice and masa.
- Hydrate ½ kg of tamal flour with 3 cups of broth to obtain about 1 kg of prepared masa. Beat the lard with a hand mixer until fluffy.
- Add the prepared masa in chunks until it's all in the bowl, then mix in the salt, baking powder, and enough pork broth to adjust the consistency.
- Using one hand, mix for about 30 minutes, adding the remaining broth as needed, until the masa is very soft and easy to spread. (Masa para tamales doesn't form a firm dough; it becomes a soft, fluffy, spreadable mixture.) Test the masa by dropping a small piece into cold water - if it floats, it's ready.
- Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add your choice of meat filling and a spoonful of tamal sauce.
- Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
- Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.)
- Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
- Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least 1 hour, starting when the water begins to boil.
- After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.
Hint: You can whip air into the masa by hand, but using a hand mixer makes it much easier and helps achieve a light, fluffy texture.
Storage, Make Ahead, & Freezing
Storage: Keep masa in an airtight container in the fridge for 2 days to prevent it from drying out.
Make-Ahead: Prepare the masa a day in advance and store it in the fridge until ready to assemble tamales.
Freezing: Not recommended.
Camila's Tips & Variations
- Use fresh ingredients: Fresh masa and lard or shortening make a big difference in flavor and texture.
- Stand mixer option: You can make the masa in a stand mixer using the paddle attachment; it efficiently incorporates air and makes the process easier.
- Whip well: Whipping air into the masa is key to light, fluffy tamales.
- Adjust moisture: If the masa feels dry, add a little warm broth or water; if too wet, add more masa harina.
- Flavor variations: Add spices like cumin, paprika, cayenne, or chili powder, or a bit of cheese for extra flavor.
- Make ahead: Masa can be prepared a day in advance and stored in the fridge.
- Temperature matters: Keep the masa at room temperature while spreading it on the corn husks for easier handling.
Frequently Asked Questions
How do I know if the masa is ready?
The masa should be soft and spreadable. It should hold its shape on the corn husk without sliding off.
What is the difference between masa harina and fresh masa?
Masa harina is a dry corn flour that needs liquid to form a dough, while fresh masa is already hydrated and ready to use.
Can I make tamale masa vegan?
Yes! Replace lard with vegetable shortening such as Crisco. Whipping air into the masa helps keep it light.
Do I need to soak corn husks before using?
Yes, soak them in warm water for at least 30 minutes to make them pliable and easier to spread the masa.
Not sure what to fill this masa for tamales with?
Try our authentic Red Chile Chicken Tamales recipe for a delicious and traditional filling.
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Recipe
Masa para Tamales
Equipment
- Hand mixer or stand mixer
- Wooden spoon or spatula
- Steamer or large pot with a steaming rack
Ingredients
- ½ kg (4 cups) masa harina para tamales (instant corn flour), such as Maseca Tamal
- 5½ cups broth, divided Use pork, beef, or chicken broth, depending on the tamales
- 300 g lard or softened vegetable shortening
- 1¼ tablespoon kosher salt
- 1 tablespoon baking powder
Instructions
- Rinse the dried corn husks under running water. Transfer them to a bowl of hot water and weigh them down to keep them submerged for at least 30 minutes. Let them soak while you prepare the filling of your choice and masa.
- Hydrate ½ kg of tamal flour with 3 cups of broth to obtain about 1 kg of prepared masa. Beat the lard with a hand mixer until fluffy.
- Add the prepared masa in chunks until it's all in the bowl, then mix in the salt, baking powder, and enough pork broth to adjust the consistency.
- Using one hand, mix for about 30 minutes, adding the remaining broth as needed, until the masa is very soft and easy to spread. (Masa para tamales doesn't form a firm dough; it becomes a soft, fluffy, spreadable mixture.)
- Test the masa by dropping a small piece into cold water - if it floats, it's ready.
- Pat dry a soaked corn husk. Spread about ⅓ cup of masa on the smooth side of the husk, extending the masa close to the edges. Add your choice of meat filling and a spoonful of tamal sauce.
- Fold both sides toward the center, then fold the bottom up to seal. Optional: tie each tamal with a strip of corn husk to keep it from opening during cooking.
- Fill the bottom of a steamer (tamalera) with 1 to 2 inches of water and add two coins. (When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water.)
- Line the bottom of the steamer with corn husks, then arrange the tamales upright. Continue filling the steamer until all the tamales are inside.
- Cover the tamales with more corn husks and then with a clean kitchen towel. Place the lid on and cook over the stove for at least one hour, starting from the moment the water begins to boil.
- After 1 hour and 15 minutes, check a tamal. A tamal is ready when it releases easily from the husk. Let the tamales rest for a few minutes. Serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
