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Home » Recipes » Main Dishes » Tacos, Enchiladas, Tostadas » Masa for Tamales

Masa for Tamales

Published: Dec 10, 2018 · Modified: Dec 14, 2022

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Large bowl of fresh masa
Portrait of Fresh Masa 


Masa is the beginning of most projects in my kitchen. This recipe is for masa for tamales, which is corn masa with added lard and salt. You can also use this masa for making gorditas, but know that corn masa for making tortillas does not usually contain lard.

If you have never worked with masa (corn dough) before, just know that it is not a finicky as wheat dough. Masa is gluten-free and has a personality of it’s own.

Freshly made masa  made at an old fashioned tortilla shop is becoming difficult to find, so you may need to ask around in your community. I can buy freshly ground masa at my grocery store, as I live on the Mexican border, and during the holidays, fresh masa is in huge demand. You can call your local Mexican food restaurants and ask if they sell masa for tamales. If they don’t make fresh masa, perhaps they can tell you who does.

Dried masa can be found in the flour and baking aisle in most super markets these days. The difference between dry and fresh masa is the amount of liquid you need to add in order for it to become a usable dough. Obviously, dried masa needs more liquid, but it is needed and mixed with a bit more lard, and the same amount of salt needed for making tamales

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Masa for Tamales

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  • Author: Melissa Guerra
  • Prep Time: 30 min
  • Total Time: 30 minutes
  • Yield: 12 doz tamales 1x
  • Category: Dough
  • Cuisine: Mexican

Ingredients

Scale

When using dry masa:

4.4 lb bag of instant corn tortilla mix (2kg)

1 ½ lbs pork lard or vegetable shortening (680gr)

2 tbls. sea salt (24gr)

1 gallon plus one quart of pork stock, slightly warmed (4lt.-5lt.)

When using freshly ground masa:

10 lbs. freshly ground masa (4.5kg)

1 lb. pork lard (500gr)

2 tbls sea salt (24gr)

3–4 cups of pork stock, slightly warmed (720ml-1lt.)

Instructions

In a large bowl or pan (I usually use a turkey roaster or a clean dish pan) add the dry or freshly ground masa. Knead in the pork lard (or shortening) and salt. Add pork broth one cup at a time.  Continue to knead and add broth until the masa is cohesive, and is smooth to the touch. Taste for salt, and add more if necessary. Once the masa is smooth and free of lumps, and ceases to stick to your hands, it is ready for use.

Makes 17 lbs of masa, enough for 12 doz. tamales

Notes

Tip: You can make vegetarian tamales by using vegetable shortening and water in place of pork lard and stock. Use cheese or a chopped vegetable guisado for the filling

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Filed Under: Tacos, Enchiladas, Tostadas Tagged With: corn, masa, maza, nixtamal, tamales, tamalis, tortillas

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Comments

  1. Dorothy Hall

    May 3, 2019 at 9:01 am

    I am amazed no cumin, paprika, or chili powder is used in these recipes. I USE IT IN MY RED SAUCE AND MASA..
    I LOVE MY MASA SPREADER TOO!

    Reply
    • Melissa Guerra

      May 5, 2019 at 9:36 am

      Hi! My recipes are pretty basic, and I stay away from powdered spices. Not because I don’t like them, but I am trying to be regionally authentic. Cumin is from the Middle East, and as far as paprika and chili powder, I just use dried chiles that I find locally. I am always interested in how other people make tamales, so glad you sent me a note! MG

      Reply
  2. Stephanie Yepez

    November 16, 2019 at 4:23 pm

    Hi Melissa,

    I was wondering if you have an opinion on freezing tamales? A co-worker freezes her’s before cooking. I know other people who freeze them after cooking.

    Thanks
    Stephanie Y.
    San Antonio

    Reply
    • Melissa Guerra

      November 17, 2019 at 6:21 pm

      Hello! Yes, I know lots of people that freeze tamales before they are steamed, but most people freeze after they are steamed. It’s really a personal preference. I don’t think it affects the flavor at all either way. If you run out of time to steam them, you don’t have to freeze them immediately after making them. Holding them overnight in the fridge is ok, and then you steam them the next day.

      My family gets lazy, and we microwave frozen tamales when we want a quick meal. So those types of folks should cook them before freezing them.

      I wouldn’t make gifts of tamales that are un-steamed. I have received those in the past, and it was a mess.

      Hope you have a great holiday! Provecho!

      Reply
  3. ER Gonzales

    October 11, 2021 at 11:03 am

    Awesome! Can’t wait to try it!!

    Reply
    • Melissa Guerra

      October 16, 2021 at 11:45 am

      Suerte! Let me know how it turns out!

      Reply

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Hi! I’m Melissa Guerra! I live on a working cattle ranch with my husband, who is a rancher and artist. We have 3 grown kids, 3 dogs and a 34 year old macaw named Pepito...

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