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!

Masa for Tamales

masa harina

table salt

baking powder

canola oil ((or corn, vegetable

broth ((chicken, beef

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&#x27;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&#x27;s too wet, add more masa harina.

Use the dough immediately or cover and store in the refrigerator for up to 3 days.

This authentic recipe has valuable tips to teach you the art of making light and fluffy masa for tamales with a few simple ingredients.

lard (room temperature)

tsp baking powder

tbsp kosher salt

Maseca - Instant corn masa mix ((2 pounds))

chile rojo sauce (from Chili Colorado)

water (or

Rule of thumb: 1 cup maseca to 1 cup liquid (reserved cooking liquid from meat filling of choice, broth, water or combination).

In a large bowl or mixer, whip the lard until it&#39;s light and airy, almost like cake frosting before adding the baking powder and salt.

Add 1 cup of the maseca and 1 cup of chili rojo sauce (or cooking liquid from filling of choice). Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.

You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it&#39;s too wet, add more maseca.

Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it&#39;s mixed well and light. If it sinks, it needs more mixing.

Cover and let rest for 30 minutes to fully hydrate. Use the dough immediately or cover and store in the refrigerator for up to 3 days.

Yum! Thank you so much.  I tried making tamales last year &amp; bombed.  I followed a recipe on a website where the young Hispanic lady used oil instead of lard &amp; her tamales came out just fine.  
I'm also Hispanic, not that it matters, but honestly, I had better luck when I tried making them in Hawaii over 20 years ago, with NO hojas!  lol
Food is getting up there in price &amp; it would be great to be able to make my own tamales.  I love the pork ones in chile colorado.
Sometimes I make my own enchilada sauce &amp; I add just a tiny bit of orange juice &amp; zest to make it unique.  

Genie

https://content.jwplatform.com/videos/AJsI8Og5.mp4

This recipe takes you step by step thorough making pork tamales with fluffy masa to succulent pork rojo loaded with authentic Mexican flavor.

Pork Tamales Rojos

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Masa for Tamales

Top 2 masa for tamales recipes from across the web

The most viewed masa for tamales recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Masa for Tamales

Masa for Tamales

The most viewed masa for tamales recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine