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This easy to make masa for tamales recipe is the starting point to making the best homemade tamales ever! They’re made from masa harina, oil instead of lard or shortening, baking powder, salt and broth. Just 5 ingredients is all you need to make light, tender and flavorful tamale dough!
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Typically made in large batches for holidays, special occasions and celebrations, Mexican tamales are pockets of corn masa dough that are wrapped around a filling (typically pork, chicken or cheese) and steamed in a corn husk.
Even though I grew up helping my family make tamales 2 to 3 times a year, I was never the one who actually seasoned and prepared the ingredients. Instead, I was typically put on assembly duty and either helped spread out the masa onto the corn husks or filled and rolled them up with my mom’s filling.
As I’ve gotten older (and my parents have as well), I realized that I should learn and document the family recipe for tamales. So I spent a day with my Mom and wrote down everything she did. I went home, recreated the recipe the next day and guess what? It worked!
My family’s recipe is too good and too easy not to share, so here it is! Just in time for tamale season.
Ingredients in Tamale Dough
The first step to making the best tamales is making a flavorful masa! Here’s what you need:
- masa harina
- salt
- baking powder
- canola oil
- chicken or vegetable broth
The masa harina my family always uses is good old fashioned Maseca and that’s what I recommend. You can find it in most grocery stores and I’ve even seen it at big retailers like Target. If you can’t find it near you, here’s where you can order it online.
While shopping, you may see that there’s another version of Maseca that is specifically made for tamales (it’s usually in a brown bag). Don’t grab that one – grab the original Maseca in a white bag like the one pictured above.
While many recipes online use lard or shortening, this recipe calls for canola oil. You could also use a different vegetable oil like corn oil or even avocado oil – anything with a neutral taste. However I don’t recommend using olive oil because that will change the flavor drastically.
My parents have used oil instead of lard for as long as I can remember, and the flavor is amazing! The dough is soft and tender without being too greasy.
How to Make Masa for Tamales
Step 1: Combine the masa harina, salt and baking powder in a large bowl until everything is distributed evenly. I like using my hands for this whole process, so don’t be afraid to get dirty! You could also use a large stand mixer if you have one.
Step 2: Add the oil and mix together with your hands until the masa harina has absorbed all the oil and the mixture feels a little like wet sand. The dough should stick together and lightly hold it’s shape like in the photo below.
Step 3: Add the broth and mix everything together with your hands for about 3 to 5 minutes until the dough is soft and well saturated, almost like a thick hummus.
If the masa corn dough feels too dry once you’ve mixed everything together, add in a little more broth. If the dough feels too wet, add in a bit more masa harina.
Step 4: Spread onto corn husks, fill with your chosen fillings and make the best tamales ever!
How Much Masa Do I Need for 100 Tamales?
To make 100 tamales, you’ll need 16 1/2 cups of masa harina (or a 4.4 pound bag of Maseca). I’ve included the ingredient amounts to make 100 tamales in the notes of the recipe card below.
Can I Make Masa for Tamales Ahead of Time?
Yes! This dough can be made up to 3 days ahead of time. I recommend covering the bowl tightly with plastic wrap and storing in the refrigerator.
What are Some Good Tamale Fillings?
- Green Chicken Tamales
- Red Pork Tamales
- Tamales de Rajas (Vegetarian Tamales)
- Sweet Tamales
- Bean and Cheese Tamales
- Authentic Chile Colorado (Red Chile Beef)
- Chile Verde (Green Chile Pork)
- Barbacoa
Masa for Tamales
Ingredients
- 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
- In a very large mixing bowl or pot, add the masa harina, salt, and baking powder. Stir together to combine.
- 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.
- 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.
- Use the dough immediately or cover and store in the refrigerator for up to 3 days.
Notes
- Yields: The recipe makes 45-50 tamales and fits in a 16-quart steamer pot or larger. It’s a bit of a squeeze, but they fit.
- To make the masa using lard: You’ll need 2 cups lard, 8 ¾ cups masa harina, 1 ¾ tablespoons fine salt, 1 tablespoon baking powder, and 8 cups of broth. In a large bowl, beat the lard for 1 minute using an electric handheld mixer or a stand mixer until whipped and fluffy. In a separate bowl, combine the masa harina, salt, and baking powder. Add it to the bowl with the lard and mix together to combine. While mixing, slowly add in the broth. Continue to mix until the dough is smooth, fluffy, and has the texture of thick hummus.
- Cooking time for tamales made with lard: 90 minutes.
- Make ahead: The masa can be made up to 3 days in advance. Store it in an airtight container in the fridge until ready to use.
- Filling ideas: Red chile pork, rajas (roasted poblanos and cheese), green chicken, chile verde pork, birria, chicken tinga, mole.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making a Large Batch of Masa
Tamales are typically made in large batches for celebrations, holidays and special occasions in Mexican culture. When my family and I make tamales, we usually double the above recipe. Here are those ingredient amounts for your convenience:
Amount for double the recipe – about 100 tamales
- 16 1/2 cups masa harina (a whole 4.4 lb bag Maseca)
- 3 1/2 tablespoons table salt
- 2 tablespoon baking powder
- 3 1/2 cups canola oil
- 13 cups broth
I have been making tamales forbyears, with the best prepared masa ever from La Indiana in Los Angeles, featured frequently on the local news. We freeze ours uncooked, although the filling is already fully cooked. When steaming, we punch holes in a pie tin and turn it upside down in a large stock pot. Add 2 pennies, under the tin. Add water to just below the flat surface of the tin. Fill the space around the tin with wet husks to create a compact, flat surface. Add tamales standing up. Cover with a wet handtowel, and pot lid. Weigh the lid down with a heavy rock to ensure a tight seal while steaming. When steaming, once water is boiling, you will hear the pennies rattling. If they stop, this lets you know you need to add a little more water, until done cooking. Using this method, They only need steaming for 30 minutes, and will be perfect everytime, moist and fully cooked. The best part is that this method works perfectly for us every time, whether cooking from fresh, or frozen. A few years ago we moved across the country and haven’t made any since. I am excited to use your family recipe to finally make my own masa. Thank you so much for all the info!☺
Hi Isabel, I am so excited to find your site. My wife and I first became acquainted with making Tamales when we were newlyweds, some 45 years ago. We made them as a fundraiser for our Church’s youth group in San Antonio. An Episcopal Church at that! We were taught the fine art of Tamale by one of our young member’s elderly Mexican Grandmother. . We were taught the intricacies of slicing peppers, grilling them, scraping the seeds from them and then fixing (or mincing) the to include in the stewing of the meat. She used a blend of beef and pork and then pulling and mixing the two meats and then of to assembly. My family has made this woeful treat of and on for years, bring the family together the weekend after Thanksgiving. Your Masa recipe looks perfect and we look forward to trying it this fall. In the past we’ve gotten a little carried away when making Tamales, the last time we made over 12 dozen…really. Do we froze them and have them to our friends at Christmas. Again, I am pleased to have found your site! Many blessings from a “Getting” in N.E Kansas!
How much sugar and how much cinnamon to make sweet tamales
Here’s a recipe for sweet tamales.
Morning Isabel, I am wondering do I need to use the instant maseca? I have the same maseca you have pictured above but it only says to add water. So am I to use that maseca with this recipe? I am doing tamales today!! Lol HELP
Hi Destiny! Yes this is the mix we are referring to in the recipe!
1 pack of maseca can make 100 tamales?
Yes, but that includes filling. If you just want to make tamales without any filling and JUST the masa, it’ll be much less, probably around 50-75.
New to using Masa, but I thought Baking Powder didn’t provide lift in corn flour? I have been trying to make a thicker tortilla (2.5 oz of dough per tortilla) that is puffy when deep fried but not just air inside. I didn’t think of using Baking Powder unless I added wheat flour too, which I was trying to avoid.
I freeze my tamales uncooked and when we want to have tamales I just defrost and steem as if I just made them. The filling is fully cooked. They are delicious. Freezing them raw keeps them from drying out when you have to reheat them.
How long do you cook the tamales?
That was my question also. I will look somewhere else for the answer. Making them now. I am anxious to try them. Ty for the recipe. Deborah
Hi Deborah! It all depends on the fillings you use and everything. When making tamales filled with meat (like pork or chicken or beef), I typically steam them for 3 1/2 hours or so over medium-high heat. Here are 3 specific types of tamales that have more information on steaming them – Red Pork Tamales , Green Chicken Tamales, and Sweet Tamales. I hope that’s helpful!
This recipe seems so easy to follow! I’m going to try making these, wish me luck! 🙂 I did have a question though about how long to steam them. Online I see some recipes say you steam for 30-40 min but you stated 3 1/2 hours. How do I know which is correct? I was going to be using shredded Rotisserie Chicken (already cooked) inside if that makes a difference. Thanks so much in advanced! ❤️
Hi Aje! It can depend on lots of different things! The number of tamales you’re cooking/ how full the steam pot is can affect your cooking time, and the size of your tamales. In general I would say its safer to start them at a lower temperature and for a longer time, and checking them to make sure they aren’t over-cooked.
I haven’t heard cooking them for 3 1/2 hours. I like it. I’m going to try it. I began teaching myself to make them this month I’ve made some mistakes in my opinion because they’re just not the way I want them yet. I need a recipe for that special maza . I’ll try yours, and I’ll try your cooking method. Thank you I’ve only been cooking them for an hour and a half the first time, and one hour the second time. my Maza seemed very mushy when we ate them to me. I want that dense soft Maza. 3 1/2 hours might be the ticket.
THANKS FOR SHARING YOUR FAMILY’S RECIPE II ALWAYS WANTED TO LEARN HOW TO MAKE TAMALES THIS RECIPE SEEMS TO BE EASY ENOUGH FOR ME HOW LONG DO I LET THEM STEAM……. WISH ME LUCK
Thank you so much for this recipe, I have been wanting to try tamales without manteca. My family and I will be making sone tonight following your recipe. We love all your recipes and appreciate all the time and effort you put into your blog Isabel 🙂
Thank you so much, Sarah! I hope you and your family love them!
If you are planning to storage/freeze the tamales do you have to steam them first and then put in the freezer?
Yes, you need to steam them first so they’re fully cooked, then let them cool and freeze them. Great question! I’ll be sure to add this info to the post.
Looks wonderful!! I’m going to try as many recipes as I can during the holiday!! Thanks for the tutorial!
Thank you, Wanda! Happy holidays!