HOW TO MAKE PERFECT MASA FOR TAMALES
Say goodbye to store-bought masa! This easy, step-by-step recipe shows you how to make fluffy, flavorful masa for tamales using lard, Maseca corn masa mix, and homemade broth. With optional red chile sauce for added flavor and color, your tamales will turn out better than ever.
Video
Equipment
- Stand mixer or electric hand mixer
- Large mixing bowl
- Measuring cups & spoons
- Glass of water (for testing)
- Tamale steamer (for use after masa prep)
Ingredients
- 2 cups (or 1lb.) Of lard or pork fat
- 6 cups Of corn masa mix (I use Maseca brand, the one that says “for tamales” on the packaging)
- 1 tbsp. Baking powder
- 1 tbsp. Salt
- 4 to 5 cups Of either beef, pork, or chicken stock (When I cook the meat for my tamales, I cook it in plenty of water, so I'll have enough broth leftover when it's done.)
- 1/2 cup To 1 full cup of red chile sauce optional
Instructions
- Whip lard using stand mixer or electric hand mixer until color turns slightly lighter and you have a fluffy consistency.
- This takes about 15-20 minutes, but it's the secret to perfect masa.
- Meantime, mix together the masa, baking powder and salt.
- Once the lard has been whipped fully, begin adding in the masa mix a little at a time, along with some of the stock a little at a time, and continue mixing.
- Add in all the masa mix, but you may not need all the stock, so after you've put in about 4 cups of stock, continue mixing for another 15 minutes, then you can begin to test your masa.
- Take a tiny peace of the masa and drop it into a glass of water.
- If it floats, your masa is ready. If it sinks to the bottom, add more stock and mix for a few more minutes and test it again.
- I usually use between 4 1/4 cups of stock to 5 cups.
- Once your masa is done, you can decide if you want to add red chile sauce to tint the color of your masa.
- Mix in anywhere from 1/2 a cup to a full cup until you've achieved the color you like.
- This will also add more flavor to your tamales.
- Spread masa onto the smooth side your ojas (husks).
- fill with chile meat mixture, fold and then steam for 1 1/2 to 2 hours until tamales easily separate from husk. And enjoy!
Notes
This recipe and video were created and produced by Marcy Inspired.
