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Masa for Tamales (Easy Tamale Dough)
Masa for Tamales (Easy Tamale Dough)
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Prep Time:
20 minutes
Total Time:
20 minutes
Create soft, fluffy tamales with this simple dough recipe. Make it by hand for a labor of love or with an electric mixer for quicker results.
Ingredients:
  • 1 1/2 cups lard or vegetable shortening, at room temperature
  • 4 cups masa harina
  • 1 teaspoon baking powder
  • 1/2 tablespoon salt
  • 3 3/4 cups warm chicken stock or water, divided (see Recipe Note)
Instructions:
  • Whip the lard: In a large mixing bowl, place the lard or vegetable shortening. Mix it in a stand mixer with a paddle attachment or hand mixer on medium speed for about 8 minutes until it becomes light, airy, and turns from yellowish to white.
  • Combine masa harina, baking powder, and salt with whipped lard by hand or with a mixer until mixture resembles crumbly wet sand. Remember to scrape the bottom and sides of the bowl to fully incorporate the ingredients.
  • Gradually pour in 3 1/2 cups of chicken stock while kneading the mixture by hand for approximately 15 minutes, or using an electric mixer on medium speed for about 10 minutes.
  • To test the masa: Drop a quarter-sized ball of masa into a glass filled with cold water. If the ball floats, it is ready. If it sinks, add the remaining 1/4 cup chicken stock, knead for an additional 5 minutes, and retry the test. Continue kneading and testing until the ball floats. The masa should be wet, spreadable, and sticky. Now you are ready to make tamales! Store the masa in a tightly sealed container in the refrigerator for up to 48 hours to prevent mold growth and drying out. If kept longer than 48 hours, it may sour. For larger batches, prepare the filling up to 2 days ahead and the masa on the same day as assembly. When assembling, keep the masa covered with a clean kitchen towel to prevent drying. If you enjoyed this recipe, please consider rating and commenting below!

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