Masa for Tamales
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!
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 45 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ¼ cups masa harina ((half of a 4.4 lb bag Maseca))
- 1 ¾ tablespoons fine salt
- 1 tablespoon baking powder
- 1 ¾ cups canola or avocado oil ((see Notes for making masa with lard))
- 7 cups broth ((chicken, beef or vegetable), plus more as needed)
Instructions
- 1
In a very large mixing bowl or pot, add the masa harina, salt, and baking powder. Stir together to combine.
- 2
Add the oil and mix it together using your hands. Work 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 its shape when pressed together.
- 3
Add the 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.
- 4
Use the dough immediately or cover and store in the refrigerator for up to 3 days.