How to Make Masa for Tamales: A Step-By-Step Guide

Making masa for tamales can seem intimidating, but it’s actually quite simple once you understand the method. Masa is the dough used to make tamales, and it’s made from masa harina, which is a special corn flour that has been treated with an alkaline solution. Traditionally, tamales are made by hand, but you can also use a mixer to make the process quicker and easier.

To start, you’ll need to mix the masa harina with water or a broth to create a smooth, pliable dough. The key to making perfect masa is getting the right consistency, which should be soft and easy to work with. Once you’ve made your masa, you can add your desired fillings and wrap it all up in a corn husk for a delicious, authentic Mexican treat. In this article, we’ll go over everything you need to know to make masa for tamales, including tips for getting the right texture and flavor.

Section 1: Gathering Ingredients

Gather Your Ingredients

When preparing to make masa for tamales, it is important to gather all the necessary ingredients beforehand. This includes:

1. Masa Harina
2. Water or Broth
3. Salt
4. Baking Powder
5. Lard or Shortening
6. Sugar (Optional)

Masa Harina is the most crucial ingredient here; it is a type of finely ground corn flour specifically used for making tamales. You can find Masa Harina at any Mexican grocery store or even online. Water or broth is used to mix the masa harina into a dough like consistency. You can use vegetable or chicken broth as it adds a nice flavor to the masa. Salt adds flavor to the masa. Baking powder is used to give the masa a little lift. Lard or shortening is added for the perfect texture and to make the masa soft. Some recipes also include sugar to balance out the saltiness.

Section 2: Mixing the Masa

Mix The Masa And Water

Once you have gathered all your ingredients, it’s time to mix the masa dough. In a large mixing bowl, measure out two cups of masa harina, and add a teaspoon of baking powder and half a teaspoon of salt. Mix the dry ingredients together well.

Now, it’s time to add the liquid. Pour 1 1/2 cups of warm water or broth into the bowl and stir. Be sure to stir continuously until all of the liquid is absorbed, and you have a smooth masa dough. If needed, add an additional 1/4 cup of water/broth to get the right consistency.

Section 3: Adding Lard/Shortening

Add Lard/Shortening

Adding lard or shortening to the masa dough is optional, but it will make all the difference in the texture. If you choose to add lard or shortening, make sure it’s at room temperature. Using a tablespoon, add the lard or shortening to the bowl, and mix it into the masa dough until it resembles Play-Doh. Using your hands or a spoon to do this will make the masa smooth and create a non-sticky texture.

Section 4: Resting the Masa Dough

Rest The Masa Dough

After the masa dough is thoroughly mixed, allow it to rest for 30-40 minutes. The resting time allows the masa to fully hydrate and develop its flavor. Cover the bowl with a damp cloth or cling film and let the dough rest at room temperature.

During the resting period, prepare your tamale filling and gather the materials you need to wrap your tamales, such as corn husks. The masa dough should be moist but not too wet and should be easy to handle once it’s rested.

Section 5: Seasoning the Masa

Season Your Masa

Once the masa dough has rested, it’s time to add optional seasonings to your liking. Adding sugar to the masa, which most people use, balances and counters the saltiness in the masa. Add two tablespoons of sugar to the masa dough and knead it again for a few minutes to make sure that the sugar has evenly distributed. Afterward, check the dough’s consistency, and it should be moist and not clumpy.

Section 6: Texture Check

Check The Texture Of Your Masa Dough

Before you start to make your tamales, checking the masa dough’s texture is essential. Take a small piece of masa dough and drop it into a cup of water. If the dough floats, it’s perfect. It means that your masa dough has the ideal texture, and the tamales will be very light and airy after being steamed. On the other hand, if the dough sinks, it means it’s too dense and needs more lard/shortening or baking powder added. Remember to check the texture of the masa dough in this way before wrapping your tamales.

Section 7: Preparing the Corn Husks

Prepare Your Corn Husks

Before you start assembling your tamales, prepare your corn husks by soaking them in warm water for at least 30 minutes. This process makes the husks pliable and easier to work with when wrapping the tamales. Once the husks are soaked, rinse them with cold water to remove any dirt or debris.

Section 8: Assembling the Tamales

Assembling Your Tamales

To assemble the tamales, take a corn husk, lay it out flat, and spread approximately 1/4 cup of masa dough over the husk (the amount of masa dough to spread will depend on the husk’s size). Keep a highly floured surface to avoid the masa sticking. Then, spoon a tablespoon of filling (meat or vegetable) in the center of the masa. Carefully roll the husk around the filling and masa dough, keeping the masa closest to the husk. Fold the bottom of the husk over the tamale and fold the top down. Tie the tamales with extra tamale husks, baking twine, or kitchen string, sealing the ends.

Section 9: Cooking Tamales

Cook Your Tamales

After you have assembled your tamales, put them in a steamer basket to cook. Make sure the water is at a steady boil before putting the steam basket inside. The cooking time will depend on the filling and size of the tamale, but it usually takes 30-40 minutes. After the tamales are steamed, let them cool enough before carefully unwrapping them.

Section 10: Enjoy!

Enjoy Your Delicious Tamales!

Once you have unwrapped the tamales, serve them immediately with your favorite toppings such as salsa, guacamole, and sour cream. Making homemade tamales is incredibly satisfying and much healthier than buying pre-made ones from a store. Try experimenting with different fillings to make your tamales unique. Enjoy your delicious tamales!

Tools and Ingredients for Making Masa for Tamales

Before getting started on making masa for tamales, it is important to gather all the necessary tools and ingredients. Here are the tools and ingredients that should be prepared:

1. Masa Harina – this is the special corn flour used for making masa.

2. Water – use hot water to soak the corn flour and cold water to mix the dough.

3. Mixing Bowl – a large mixing bowl to for mixing the dough

4. Spatula – a flat kitchen utensil for mixing the dough

5. Plastic Wrap – to cover the dough and keep it moist

6. Steamer – to cook the tamales

7. Parchment paper – to line the steamer basket and prevent the tamales from sticking

8. Tamale Husks – these are the dried corn husks that are used to wrap the masa before steaming.

9. Meat or filling – depending on the recipe, you may need to prepare fillings such as seasoned pork, chicken, or beef.

10. Herbs and vegetables – for additional flavor or seasoning, various herbs and vegetables can be included such as cilantro, onions, and chilies.

Step-by-Step Instructions for Making Masa for Tamales

Now that you have all the necessary tools and ingredients, it’s time to start making the masa. Here are the steps:

1. Soak the Corn Husks – Soak the corn husks in warm water for about an hour to soften them. Then, drain and pat them dry.

2. Mix the Masa – In a large mixing bowl, combine the masa harina and hot water. Mix well until all the dry ingredients are moistened. Cover with plastic wrap and let stand for 30 minutes.

3. Beat the Dough – After the masa has rested, beat the dough with a spatula until it becomes light and fluffy. Gradually add cold water in small amounts until the masa is soft and pliable enough to hold its shape.

4. Test the Masa – You can test the masa by taking a small piece and dropping it in water. If it floats, it’s ready. If it sinks, it needs to be beaten for a longer time.

5. Prepare the Filling – Prepare the filling by cooking the meat or vegetables until they are tender. Add chopped onions, garlic, and spices for flavor.

6. Form the Tamales – Spread a spoonful of masa onto the center of the corn husk. Leave space at the top and bottom of the husk. Add a spoonful of the filling on top of the masa.

7. Roll the Tamales – Roll the corn husk lengthwise, making sure to tuck in the ends.

8. Steam the Tamales – Steam the tamales in a steamer basket for about 1 to 1 ½ hours. Check the water level every 30 minutes and add more water as necessary.

9. Remove the Tamales – After cooking, remove the tamales from the steamer and let them cool for a few minutes before serving.

10. Enjoy! – Serve the tamales hot with your favorite sauce or salsa. Now that you know how to make masa for tamales, you can experiment with different fillings and spices to create your own unique recipe. Happy cooking!

The Ingredients and Equipment You Need to Make Masa for Tamales

Making masa from scratch requires only a few simple ingredients and equipment that you likely already have in your kitchen. Here’s what you’ll need:

Masa Harina: The most important ingredient you will need when making masa for tamales is masa harina. This is a type of corn flour that is produced by cooking and then drying corn kernels. You can find masa harina at grocery stores or Latin American markets. Be sure to buy masa harina specifically for making tamales.

Water or Broth: To mix with your masa harina, you’ll need water or broth. Using broth will add extra flavor to your masa.

Vegetable Shortening or Lard: The fat you’ll be using to make the masa dough is up to you. Some people prefer vegetable shortening, while others swear by lard. Either way, make sure your fat is at room temperature and softened before you begin mixing it with the masa.

Salt: Salt is a simple but important ingredient in masa dough. It helps bring out the flavors of the other ingredients and enhances the taste of your tamales.

Mixing Bowl: You’ll need a large mixing bowl in which to combine the masa harina, water or broth, and fat. A plastic or metal bowl works best.

Electric Mixer or Mixing Spoon: An electric mixer or mixing spoon is needed to combine the masa, liquid, and fat. If you’re using an electric mixer, set it to medium speed and mix until the masa has a fluffy and light texture.

Parchment Paper: This is optional, but using parchment paper helps keep your tamales from sticking to each other and also prevents the filling from sticking to the corn husk.

Corn Husks for Wrapping: Corn husks are traditional for wrapping tamales, although they’re not essential. If you prefer, you can use banana leaves or even foil instead. Corn husks are usually soaked in water before using them, so they become flexible and easy to work with.

Now that you have all the ingredients and equipment you need, you’re ready to make your own masa for tamales!

Enjoy Your Homemade Tamales!

Now that you know how to make masa for tamales, it’s time to gather your family and friends and get cooking! Remember, practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. The most important thing is to have fun and enjoy the process. Thank you for reading this article, and we hope you visit us again for more delicious recipes and cooking tips. Happy cooking!