Traditional Masa For Tamales With Masa Harina

Spreading masa on a corn husk with a spatula.

Traditional Masa For Tamales With Masa Harina

Learn how to make Masa for Tamales from scratch using maseca. This is a traditional recipe and you'll love the results! Knead the masa by hand or with a mixer.

Course Condiment

Cuisine Mexican

Prep Time 40

Total Time 40

Servings lbs (about 40 tamales)

Calories 150kcal

Author Ana Frias

Equipment

hand mixer or stand mixer - optional

Ingredients

3 cups + 2 Tablespoons Masa Harina (500g)
1 ½ cups vegetable shortening or lard (300g) at room temperature.
1 teaspoon baking powder
½ tablespoon table salt
3 cups broth (can be beef, chicken or vegetable), (750ml) at room temperature.

Instructions

Knead the shortening/lard:

In a large bowl, add the shortening/lard and knead with your hands, a hand mixer or a stand mixer.
If kneading by hand, knead about 15 to 20 minutes to reach the perfect consistency. If kneading with a mixer, beat for 5 minutes on medium speed.

Add he masa harina:

When the shortening is ready, add the half of the masa harina, baking powder and salt. Knead/mix to integrate.
When it's crumbly add ⅓ of the broth and knead/mix until integrated.
Add the remaining masa harina and integrate.
Add ⅓ broth and integrate. Then add the remaining of the broth and knead for another 15 minutes by hand or 6 to 8 minutes at medium powder in mixer.

Notes

This amount of masa makes about 35 tamales depending how thick you make them.

How do you know when the shortening is ready? The consistency will be lighter and clearer.

How do I know when the masa is ready? The final result is very sticky dough. Also test by dropping ½ teaspoon of masa into a cup of very cold water. It if floats, it's ready!

What happens if masa doesn't float? Just keep kneading for another 5 minutes or until it pases the cold water test.

Nutrition