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!
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
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In a very large mixing bowl or pot, add the masa harina, salt, and baking powder. Stir together to combine.
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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.
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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.
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Use the dough immediately or cover and store in the refrigerator for up to 3 days.
Nutrition (per serving)
Nutritional values are estimates from the original source.