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Masa for Tamales

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By: IsabelPosted: 12/9/19

This post may contain affiliate links. Read my disclaimer.

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This easy to make masa for tamales recipe is the starting point to making the best homemade tamales ever! They’re made from masa harina, oil instead of lard or shortening, baking powder, salt and broth. Just 5 ingredients is all you need to make light, tender and flavorful tamale dough!

Masa for tamales on a corn husk

Table of Contents

  • Ingredients in Tamale Dough
  • How to Make Masa for Tamales
  • How Much Masa Do I Need for 100 Tamales?
  • Can I Make Masa for Tamales Ahead of Time?
  • What are Some Good Tamale Fillings?
  • Masa for Tamales
  • Ingredients
  • Instructions
  • Isabel’s Tips
  • Nutrition Information
  • Making a Large Batch of Masa

Typically made in large batches for holidays, special occasions and celebrations, Mexican tamales are pockets of corn masa dough that are wrapped around a filling (typically pork, chicken or cheese) and steamed in a corn husk.

Even though I grew up helping my family make tamales 2 to 3 times a year, I was never the one who actually seasoned and prepared the ingredients. Instead, I was typically put on assembly duty and either helped spread out the masa onto the corn husks or filled and rolled them up with my mom’s filling.

As I’ve gotten older (and my parents have as well), I realized that I should learn and document the family recipe for tamales. So I spent a day with my Mom and wrote down everything she did. I went home, recreated the recipe the next day and guess what? It worked!

My family’s recipe is too good and too easy not to share, so here it is! Just in time for tamale season.

Ingredients in Tamale Dough

The first step to making the best tamales is making a flavorful masa! Here’s what you need:

  • masa harina
  • salt
  • baking powder
  • canola oil
  • chicken or vegetable broth
A bag of masa harina used to make tamale dough - maseca

The masa harina my family always uses is good old fashioned Maseca and that’s what I recommend. You can find it in most grocery stores and I’ve even seen it at big retailers like Target. If you can’t find it near you, here’s where you can order it online.

While shopping, you may see that there’s another version of Maseca that is specifically made for tamales (it’s usually in a brown bag). Don’t grab that one – grab the original Maseca in a white bag like the one pictured above.

While many recipes online use lard or shortening, this recipe calls for canola oil. You could also use a different vegetable oil like corn oil or even avocado oil – anything with a neutral taste. However I don’t recommend using olive oil because that will change the flavor drastically.

My parents have used oil instead of lard for as long as I can remember, and the flavor is amazing! The dough is soft and tender without being too greasy.

How to Make Masa for Tamales

Step 1: Combine the masa harina, salt and baking powder in a large bowl until everything is distributed evenly. I like using my hands for this whole process, so don’t be afraid to get dirty! You could also use a large stand mixer if you have one.

Ingredients for masa for tamales

Step 2: Add the oil and mix together with your hands until the masa harina has absorbed all the oil and the mixture feels a little like wet sand. The dough should stick together and lightly hold it’s shape like in the photo below.

A hand holding some masa for tamales

Step 3: Add the broth and mix everything together with your hands for about 3 to 5 minutes until the dough is soft and well saturated, almost like a thick hummus.

If the masa corn dough feels too dry once you’ve mixed everything together, add in a little more broth. If the dough feels too wet, add in a bit more masa harina.

Broth being poured into a bowl of masa for tamales

Step 4: Spread onto corn husks, fill with your chosen fillings and make the best tamales ever!

Soft, fluffy and prepared masa for tamales

How Much Masa Do I Need for 100 Tamales?

To make 100 tamales, you’ll need 16 1/2 cups of masa harina (or a 4.4 pound bag of Maseca). I’ve included the ingredient amounts to make 100 tamales in the notes of the recipe card below.

Can I Make Masa for Tamales Ahead of Time?

Yes! This dough can be made up to 3 days ahead of time. I recommend covering the bowl tightly with plastic wrap and storing in the refrigerator.

What are Some Good Tamale Fillings?

  • Green Chicken Tamales
  • Red Pork Tamales
  • Tamales de Rajas (Vegetarian Tamales)
  • Sweet Tamales
  • Authentic Chile Colorado (Red Chile Beef)
  • Chile Verde (Green Chile Pork)
  • Barbacoa

Recipe

4.68 from 108 votes

Masa for Tamales

Serves: 45 Tamales
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Masa for Tamales
Prep: 15 minutes
Cook: 0 minutes
Total : 15 minutes
This masa for tamales recipe is the starting point to making the best homemade tamales! Just 5 ingredients to make light, tender and flavorful tamale dough!

Ingredients

  • 8 1/4 cups masa harina (half of a 4.4 lb bag Maseca)
  • 1 3/4 tablespoons table salt
  • 1 tablespoon baking powder
  • 1 3/4 cups canola oil (or corn, vegetable or any other neutral-tasting oil)
  • 6 1/2 cups broth (chicken, beef or vegetable – low sodium preferred)

Instructions

  • In a very large mixing bowl or pot, add masa harina, salt and baking powder. Combine and mix with your hands.
  • Add canola oil and mix together, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold it's shape when pressed together.
  • Add broth and mix for about 3-5 minutes until the dough is fairly wet and well saturated. The dough should be soft and spreadable like thick hummus. If the dough is too dry, add more broth. If it's too wet, add more masa harina.
  • Use the dough immediately or cover and store in the refrigerator for up to 3 days.

Isabel’s Tips:

*The recipe makes 45-50 tamales.

Nutrition Information

Serving: 1tamale with no filling Calories: 156kcal (8%) Carbohydrates: 17g (6%) Protein: 2g (4%) Fat: 9g (14%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0g Cholesterol: 0mg Sodium: 40mg (2%) Potassium: 2mg Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 0IU Vitamin C: 0mg Calcium: 190mg (19%) Iron: 0.3mg (2%)
Author: Isabel Eats
Course:Main
Cuisine:Mexican
Masa for Tamales
Did you Make my Masa for Tamales?Leave a comment below and tag @isabeleats on social media!
@isabeleats

Making a Large Batch of Masa

Tamales are typically made in large batches for celebrations, holidays and special occasions in Mexican culture. When my family and I make tamales, we usually double the above recipe. Here are those ingredient amounts for your convenience:

Amount for double the recipe – about 100 tamales

  • 16 1/2 cups masa harina (a whole 4.4 lb bag Maseca)
  • 3 1/2 tablespoons table salt
  • 2 tablespoon baking powder
  • 3 1/2 cups canola oil
  • 13 cups broth

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Recipe Rating:




  1. Laurie says

    Posted on 2/26 at 4:56 pm

    This is going to be my first time making tamales and I am hoping I do it right.

    Reply
  2. Juanita says

    Posted on 1/26 at 10:19 pm

    4 stars
    Doesn’t say how much of each to mix

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/24 at 1:12 pm

      Hi Juanita! At the bottom of the blog post is the recipe page where it gives specific measurements and instructions in more detail.

      Reply
  3. Mary says

    Posted on 1/19 at 9:21 am

    Hi, we made these at Christmas and loved them! I did end up having to add a little extra oil, and I was wondering if it was because I had the wrong bag of maseca? My bag was only 4 lb, so I measured it by weight instead of using the whole bag, so it’s still technically your recipe, but I thought you should know that the bags are different now.
    Thank you! Making this again today!!

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/24 at 10:07 am

      Thank you so much for letting us know! We’re glad you enjoyed them!

      Reply
  4. Michael says

    Posted on 1/15 at 1:24 am

    Hi. For the smaller batch, how many lbs of filling would you recommend? I will make a batch of picadillo tamales. 4 lbs?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/17 at 9:50 am

      Hi Michael! Yes 4 lbs should work great.

      Reply
  5. Dolores says

    Posted on 1/8 at 10:36 pm

    This looks wonderful. I made tamales once 20yrs ago-Is the 3Hr cook time due to the meat needing to be cooked? I have left over pork roast and thought I’d make it into tamales-do I still need 3hrs?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/9 at 1:06 pm

      Hi Dolores! The 3 hour cook time is to slowly steam the masa so that its cooked through but still soft and fluffy.

      Reply
  6. Cynthia says

    Posted on 1/5 at 3:20 pm

    Would you suggest using a tamale press ?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/10 at 10:42 am

      Hi Cynthia! Do you mean a tortilla press? If so, yes! That’s a great way to make the process a lot faster.

      Reply
  7. Ellie says

    Posted on 12/30 at 12:53 pm

    Hi there. I love this recipe but we made too much masa! Can we freeze it?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/2 at 1:21 pm

      Hi Ellie! Yes you can freeze it!

      Reply
  8. Kimberly says

    Posted on 12/29 at 8:14 pm

    I have used this masa recipe for the last two years and gonna use it again this year! My favorite recipe! Perfect masa everytime 😋

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/30 at 11:18 am

      Thank you so much, Kimberly!

      Reply
  9. Sophia Gonzalez says

    Posted on 12/28 at 2:19 pm

    Can you freeze uncooked Tamales made of Maseca? I have froze uncooked Tamales from store bought masa and it was fine, just want to know if I can do the same with Maseca. Thank you in advance.

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/2 at 1:22 pm

      Hi Sophia! Yes you can freeze them no problem!

      Reply
  10. Roy Ortega says

    Posted on 12/24 at 8:24 am

    5 stars
    Isabel, if I still want to use lard is a proportion the same?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/3 at 11:13 am

      Hi Roy, yes it would!

      Reply
  11. Stefanie says

    Posted on 12/22 at 10:33 pm

    Hello Isabel. What is the comparison of using lard to the 3 1/2 cups of cannoli oil ?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/17 at 9:57 am

      Hi Stefanie! Oil and lard are interchangeable, so you would use the same amount.

      Reply
  12. Debbie Garcia says

    Posted on 12/21 at 4:13 pm

    5 stars
    I made these tamales and everyone loved them 😋 very easy to make.

    Reply
  13. Lorena says

    Posted on 12/20 at 9:15 pm

    How much masa per pound do you need for 60 tamales?

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/17 at 10:43 am

      Hi Lorena! If you toggle over the serving size number, it’ll show a sliding scale where you can adjust the number of tamales you want to make, and it automatically adjusts the quantity of the ingredients. For 60 tamales, this states you’ll need 11 cups of masa.

      Reply
  14. CaliGirl says

    Posted on 12/16 at 1:45 pm

    5 stars
    Love all your recipes, however for the tamale masa it would be soooo much easier if you could use measurements that are easier to understand. (Example, when making the masa for 36 tamales you say to use 1.4 tablespoons, or 0.8 tablespoons what does this break down to?)
    Sorry I am a first time maker or tamales and want to get it right.
    Thanks for your help.
    You are GREAT.

    Reply
    • Ana @ Isabel Eats says

      Posted on 1/10 at 10:45 am

      Hello! We apologize for the confusion. We use a program that automatically generates that information for us, which is why it gives amounts that can be hard to follow. I would suggest rounding the best you can, so for 1.4 I would say use 1 and a half, and 0.8 you can round up to 1. I hope this helps!

      Reply
    • Minnie says

      Posted on 1/13 at 2:31 pm

      My Mada is to sticky. How can I fix it?

      Reply
      • Ana @ Isabel Eats says

        Posted on 1/17 at 9:54 am

        Hi Minnie! If your masa is too sticky, you’ll need to add more maseca.

        Reply
  15. Sandra says

    Posted on 12/15 at 11:57 am

    Also should my broth be warm or can it be cold the mixing ingredients

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/20 at 2:00 pm

      Hi Sandra! The broth doesn’t have to be warm.

      Reply
  16. Sandra says

    Posted on 12/15 at 11:43 am

    So do you steam the tamales for three hours or is there another way

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/20 at 2:01 pm

      Hi Sandra! Yes you prepare your desired filling, wrap them, and then steam them for about 3 hours. On the blog we have recipes for red pork tamales or vegetarian tamales that go into more detail on how to cook them if you wanted to check those out.

      Reply
  17. Judy says

    Posted on 12/14 at 10:31 am

    5 stars
    I haven’t made them yet, but I am going to use your recipe. It looks like the best one I’ve seen her so far. Thank you for sharing.

    Reply
  18. Ron says

    Posted on 12/11 at 4:39 pm

    5 stars
    Isabel, I’ve made tamales at Christmas for years, but I always used masa made at a Mexican market, Vallarta. It has always been delicious, but your recipe made me think it was time to start from scratch. I made a tiny batch (6) and gave some to a lady that I work with who is from Mexico. I consider her an expert. She loved the masa, so I’m making 50-60 today to take to work tomorrow. I am a teacher and I usually bake sourdough for my colleagues. Tomorrow it’s tamales. I was surprised when your recipe called for cooking for 3 1/2 hours, but they did take 3 hours. They are delicious! Thank you! https://photos.app.goo.gl/pG3hLFD9UmMSHQsn6

    Reply
    • Ana @ Isabel Eats says

      Posted on 12/12 at 1:58 pm

      Hi Ron! They look delicious! Thank you so much for sharing your experience and I hope your coworkers liked them!

      Reply
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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