{ "archive_path": "archive/1728416227.683403", "base_url": "muybuenocookbook.com/tamal-dough-masa-para-tamales", "basename": "", "bookmarked_date": "2024-10-08 19:37", "canonical": { "archive_org_path": "https://web.archive.org/web/muybuenocookbook.com/tamal-dough-masa-para-tamales", "dom_path": "output.html", "favicon_path": "favicon.ico", "git_path": "git/", "google_favicon_path": "https://www.google.com/s2/favicons?domain=muybuenocookbook.com", "headers_path": "headers.json", "htmltotext_path": "htmltotext.txt", "index_path": "index.html", "media_path": "media/", "mercury_path": "mercury/content.html", "pdf_path": "output.pdf", "readability_path": "readability/content.html", "screenshot_path": "screenshot.png", "singlefile_path": "singlefile.html", "warc_path": "warc/", "wget_path": null }, "domain": "muybuenocookbook.com", "downloaded_at": "2024-10-08T23:51:51.306183+00:00", "downloaded_datestr": "2024-10-08 23:51", "extension": "", "hash": "1ZDFBNCW4VYFHN8837DR", "history": { "archive_org": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--head", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://web.archive.org/save/https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "8.10.1", "end_ts": "2024-10-08T23:52:24.826763+00:00", "index_texts": null, "output": "https://web.archive.org/web/20241008235215/https://muybuenoblog.com/tamal-dough-masa-para-tamales/", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:52:12.095402+00:00", "status": "succeeded" } ], "dom": [], "favicon": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--output", "favicon.ico", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://www.google.com/s2/favicons?domain=muybuenocookbook.com" ], "cmd_version": "8.10.1", "end_ts": "2024-10-08T23:51:51.533150+00:00", "index_texts": null, "output": "favicon.ico", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:51:51.317185+00:00", "status": "succeeded" } ], "git": [], "headers": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--head", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "8.10.1", "end_ts": "2024-10-08T23:51:51.877618+00:00", "index_texts": null, "output": "headers.json", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:51:51.554058+00:00", "status": "succeeded" } ], "htmltotext": [ { "cmd": [ "(internal) archivebox.extractors.htmltotext", "./{singlefile,dom}.html" ], "cmd_version": "0.8.5rc2", "end_ts": "2024-10-08T23:52:02.604554+00:00", "index_texts": [ " (https://gmpg.org/xfn/11) Masa For Tamales (Easy Tamal Dough) - Muy Bueno (https://muybuenoblog.com/wp-content/themes/muybueno2021/fontawesome-subset/webfonts/fa-brands-400.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fontawesome-subset/webfonts/fa-regular-400.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fontawesome-subset/webfonts/fa-solid-900.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fonts/qualion-regular-webfont.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fonts/qualion-regularitalic-webfont.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fonts/qualion-bold-webfont.woff2) (https://muybuenoblog.com/wp-content/themes/muybueno2021/fonts/qualion-demibold-webfont.woff2) (https://muybuenoblog.com/wp-content/uploads/2024/03/how-to-make-tamales-masa.jpeg) (https://muybuenoblog.com/tamal-dough-masa-para-tamales/) (//scripts.mediavine.com) (//googleadapis.l.google.com) (//gstaticadssl.l.google.com) (Muy Bueno \u00bb Masa For Tamales (Easy Tamal Dough) Comments Feed) (https://muybuenoblog.com/tamal-dough-masa-para-tamales/feed/) (https://muybuenoblog.com/wp-json/) (JSON) (https://muybuenoblog.com/wp-json/wp/v2/posts/10364) (RSD) (https://muybuenoblog.com/xmlrpc.php?rsd) (https://muybuenoblog.com/?p=10364) (oEmbed (JSON)) (https://muybuenoblog.com/wp-json/oembed/1.0/embed?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F) (oEmbed (XML)) (https://muybuenoblog.com/wp-json/oembed/1.0/embed?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&format=xml) (https://muybuenoblog.com/wp-content/themes/muybueno2021/favicon/apple-touch-icon.png) (https://muybuenoblog.com/wp-content/themes/muybueno2021/favicon/favicon-32x32.png) (https://muybuenoblog.com/wp-content/themes/muybueno2021/favicon/favicon-16x16.png) (https://muybuenoblog.com/wp-content/themes/muybueno2021/safari-pinned-tab.svg) Skip to Main Content (https://muybuenoblog.com/) (Muy Bueno) Mobile Menu Trigger (search...) () Submit Mobile Search Trigger (https://muybuenoblog.com/) Home Recipes (https://muybuenoblog.com/recipes/) Recipe Index Holidays (https://muybuenoblog.com/holiday-events/christmas/) Christmas (https://muybuenoblog.com/holiday-events/cinco-de-mayo-recipes/) Cinco de Mayo (https://muybuenoblog.com/holiday-events/easter/) Easter (https://muybuenoblog.com/holiday-events/fathers-day/) Father\u2019s Day (https://muybuenoblog.com/holiday-events/4th-of-july/) Fourth of July (https://muybuenoblog.com/holiday-events/dia-de-la-candelaria/) Dia de la Candelaria (https://muybuenoblog.com/holiday-events/dia-de-los-reyes/) Dia De Los Reyes (https://muybuenoblog.com/holiday-events/dia-de-los-muertos-recipes/) Dia de Muertos (https://muybuenoblog.com/holiday-events/dia-del-nino/) Dia del Nino (https://muybuenoblog.com/holiday-events/halloween/) Halloween (https://muybuenoblog.com/holiday-events/lent/) Lent (https://muybuenoblog.com/holiday-events/mexican-independence-day/) Mexican Independence Day (https://muybuenoblog.com/holiday-events/mothers-day/) Mother\u2019s Day (https://muybuenoblog.com/holiday-events/new-years-recipes/) New Year\u2019s Eve (https://muybuenoblog.com/holiday-events/st-patricks-day/) St. Patrick\u2019s Day (https://muybuenoblog.com/holiday-events/super-bowl-recipes/) Super Bowl (https://muybuenoblog.com/holiday-events/thanksgiving/) Thanksgiving (https://muybuenoblog.com/holiday-events/valentines-day-recipes/) Valentine\u2019s Day Course (https://muybuenoblog.com/recipes/appetizers/) Appetizers (https://muybuenoblog.com/recipes/breads/) Breads (https://muybuenoblog.com/recipes/breakfast-recipes/) Breakfast (https://muybuenoblog.com/recipes/desserts/) Desserts (https://muybuenoblog.com/recipes/drinks-recipes/) Drinks (https://muybuenoblog.com/recipes/entrees/) Entree (https://muybuenoblog.com/recipes/salads/) Salads (https://muybuenoblog.com/recipes/salsas/) Salsas & Sauces (https://muybuenoblog.com/recipes/sides/) Sides (https://muybuenoblog.com/recipes/soups/) Soups Type (https://muybuenoblog.com/grilling/) Grilling (https://muybuenoblog.com/instant-pot/) Instant Pot (https://muybuenoblog.com/slow-cooker/) Slow Cooker (https://muybuenoblog.com/tacos/) Tacos (https://muybuenoblog.com/tamales/) Tamales (https://muybuenoblog.com/empanadas/) Empanadas Main Ingredient (https://muybuenoblog.com/beef/) Beef (https://muybuenoblog.com/chicken/) Chicken (https://muybuenoblog.com/chorizo/) Chorizo (https://muybuenoblog.com/lamb/) Lamb (https://muybuenoblog.com/fish/) Seafood (https://muybuenoblog.com/pasta/) Pasta (https://muybuenoblog.com/pork/) Pork (https://muybuenoblog.com/turkey/) Turkey Diet (https://muybuenoblog.com/vegetarian/) Vegetarian (https://muybuenoblog.com/heart-healthy/) Heart Healthy (https://muybuenoblog.com/videos/) Videos (https://muybuenoblog.com/how-to/) Tips (https://www.amazon.com/shop/muybueno) Shop My Books (https://muybuenoblog.com/book/fiestas/) Fiestas (https://muybuenoblog.com/book/latin-twist/) Latin Twist (https://muybuenoblog.com/book/muy-bueno/) Muy Bueno (https://muybuenoblog.com/book-signings-new/) Events About (https://muybuenoblog.com/about-us/) About Us (https://muybuenoblog.com/work-with-us/) Work With Yvette (https://muybuenoblog.com/contact/) Contact (/press/) Press (https://muybuenoblog.com/our-home/) Mi Casa Follow Me: (https://twitter.com/muybuenocooking) (Twitter) (https://www.facebook.com/muybuenocookbook/) (Facebook) (https://pinterest.com/muybueno/) (Pinterest) (https://instagram.com/muybuenocooking/) (Instagram) (https://www.youtube.com/muybuenocooking) (Youtube) (Fiestas Book Cover) Muy Bueno: Fiestas (/book/fiestas/) Order today! (https://muybuenoblog.com/) (Muy Bueno) (Muy Bueno Logo) (https://instagram.com/muybuenocooking/) (https://www.facebook.com/muybuenocookbook/) (https://pinterest.com/muybueno/) (https://twitter.com/muybuenocooking) (https://www.youtube.com/muybuenocooking) (search...) () Submit (https://muybuenoblog.com/) Home (https://muybuenoblog.com/recipes/) Recipes (https://muybuenoblog.com/recipes/) Recipe Index (https://muybuenoblog.com/holiday-events/) Holidays (https://muybuenoblog.com/holiday-events/christmas/) Christmas (https://muybuenoblog.com/holiday-events/cinco-de-mayo-recipes/) Cinco de Mayo (https://muybuenoblog.com/holiday-events/easter/) Easter (https://muybuenoblog.com/holiday-events/fathers-day/) Father\u2019s Day (https://muybuenoblog.com/holiday-events/4th-of-july/) Fourth of July (https://muybuenoblog.com/holiday-events/dia-de-la-candelaria/) Dia de la Candelaria (https://muybuenoblog.com/holiday-events/dia-de-los-reyes/) Dia De Los Reyes (https://muybuenoblog.com/holiday-events/dia-de-los-muertos-recipes/) Dia de Muertos (https://muybuenoblog.com/holiday-events/dia-del-nino/) Dia del Nino (https://muybuenoblog.com/holiday-events/halloween/) Halloween (https://muybuenoblog.com/holiday-events/lent/) Lent (https://muybuenoblog.com/holiday-events/mexican-independence-day/) Mexican Independence Day (https://muybuenoblog.com/holiday-events/mothers-day/) Mother\u2019s Day (https://muybuenoblog.com/holiday-events/new-years-recipes/) New Year\u2019s Eve (https://muybuenoblog.com/holiday-events/st-patricks-day/) St. Patrick\u2019s Day (https://muybuenoblog.com/holiday-events/super-bowl-recipes/) Super Bowl (https://muybuenoblog.com/holiday-events/thanksgiving/) Thanksgiving (https://muybuenoblog.com/holiday-events/valentines-day-recipes/) Valentine\u2019s Day Course (https://muybuenoblog.com/recipes/appetizers/) Appetizers (https://muybuenoblog.com/recipes/breads/) Breads (https://muybuenoblog.com/recipes/breakfast-recipes/) Breakfast (https://muybuenoblog.com/recipes/desserts/) Desserts (https://muybuenoblog.com/cakes/) Cakes (https://muybuenoblog.com/cookies/) Cookies (https://muybuenoblog.com/empanadas/) Empanadas (https://muybuenoblog.com/recipes/drinks-recipes/) Drinks (https://muybuenoblog.com/recipes/entrees/) Entree (https://muybuenoblog.com/recipes/salads/) Salads (https://muybuenoblog.com/recipes/salsas/) Salsas & Sauces (https://muybuenoblog.com/recipes/sides/) Sides (https://muybuenoblog.com/recipes/soups/) Soups Type (https://muybuenoblog.com/grilling/) Grilling (https://muybuenoblog.com/instant-pot/) Instant Pot (https://muybuenoblog.com/slow-cooker/) Slow Cooker (https://muybuenoblog.com/tacos/) Tacos (https://muybuenoblog.com/tamales/) Tamales (https://muybuenoblog.com/empanadas/) Empanadas Main Ingredient (https://muybuenoblog.com/beef/) Beef (https://muybuenoblog.com/chicken/) Chicken (https://muybuenoblog.com/chorizo/) Chorizo (https://muybuenoblog.com/lamb/) Lamb (https://muybuenoblog.com/fish/) Seafood (https://muybuenoblog.com/pasta/) Pasta (https://muybuenoblog.com/pork/) Pork (https://muybuenoblog.com/turkey/) Turkey Diet (https://muybuenoblog.com/vegetarian/) Vegetarian (https://muybuenoblog.com/heart-healthy/) Heart Healthy (https://muybuenoblog.com/videos/) Videos (https://muybuenoblog.com/how-to/) Tips (https://www.amazon.com/shop/muybueno) Shop (https://muybuenoblog.com/book/) My Books (https://muybuenoblog.com/book/fiestas/) Fiestas (https://muybuenoblog.com/book/latin-twist/) Latin Twist (https://muybuenoblog.com/book/muy-bueno/) Muy Bueno (https://muybuenoblog.com/book-signings-new/) Events (https://muybuenoblog.com/about-us/) About (https://muybuenoblog.com/about-us/) About Us (https://muybuenoblog.com/work-with-us/) Work With Yvette (https://muybuenoblog.com/contact/) Contact (/press/) Press (https://muybuenoblog.com/our-home/) Mi Casa (https://muybuenoblog.com/) Home \u00bb (https://muybuenoblog.com/recipes/) All Mexican Recipes \u00bb Masa For Tamales (Easy Tamal Dough) Masa For Tamales (Easy Tamal Dough) Jump to Recipe Jump to Video by (/about-us/) Yvette Marquez on November 25, 2019 (updated March 5, 2024) This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases. (https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&t=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29) (Share on Facebook) (https://x.com/intent/tweet?text=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&via=muybuenocooking) (Share on X) (Save to Pinterest) (https://www.yummly.com/urb/verify?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&title=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&image=https://muybuenoblog.com/wp-content/uploads/2024/03/how-to-make-tamales-masa.jpeg) (Share on Yummly) (mailto:?subject=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&body=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F) (Send over email) I learned the art of making deliciously fluffy authentic Masa for Tamales from my grandmother, Jesusita. This simple, 5-ingredient recipe is made using fresh, unprepared masa \u2014 the nixtamalized corn dough for tamales and tortillas. Next time you want to try your hand at making homemade tamales, try this recipe for masa para tamales ! (soaked hoja corn husk spread with a layer of masa para tamales.) My grandparents owned a restaurant named Restaurante de Jesusita in Shafter, Texas from 1939 to 1941 where they sold lunches to local miners. My grandma was up prepping and cooking as early as 4 a.m. Her day usually began with making nixtamal (alkalized corn kernels) and the tedious, wet stone-ground process of processing it into masa dough using a metate (mealing stone) for making (https://muybuenoblog.com/homemade-corn-tortillas/) corn tortillas and tamales. Luckily, fresh corn masa is much easier to come by these days, so you won\u2019t have to get up before the crack of dawn like my abuela. Nowadays, you can easily find it at Latin American grocery stores or a tortilleria (tortilla shop). Once the fresh corn dough is in your hands, you\u2019ll be able to whip up this masa for tamales recipe in just 10 minutes. (bags of prepared and unprepared fresh masa for tamales with prominent \"S\" and \"P\" marking for \"sin preperar\" and \"preparada.\") (bags of prepared and unprepared fresh masa for tamales with prominent \"S\" and \"P\" marking for \"sin preperar\" and \"preparada.\") Table of Contents (Ingredients & Substitutions) Ingredients & Substitutions (How to Make Masa for Tamales) How to Make Masa for Tamales (How to Assemble Tamales) How to Assemble Tamales (Optional Variations) Optional Variations (Storage Instructions) Storage Instructions (Fillings for Tamales) Fillings for Tamales (Expert Tips) Expert Tips (Frequently Asked Questions) Frequently Asked Questions (Tamale Masa Recipe) Tamale Masa Recipe View More View Less Ingredients & Substitutions The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below. Lard : This animal-derived fat is a traditional ingredient for masa tamales, and it contributes to a light, fluffy masa dough consistency. Lard can be either shelf-stable or purchased from the butcher department. If you are using rendered lard (not the shelf-stable kind) you will need to use less broth. To make tamales without lard, swap in shortening instead. Baking Powder : This leavening powder helps the tamal dough to puff up slightly during cooking, which results in a lighter, more tender consistency. If you haven\u2019t used your baking powder in a while, you can check if it\u2019s still good by placing a small amount in a bowl and topping with a splash of boiling water. If it bubbles and foams, it\u2019s still active. If not, buy another jar before making masa for tamales. Salt : A touch of seasoning helps the corn flavor shine. Unprepared Fresh Masa for Tamales : Fresh masa can be purchased at Mexican grocery stores \u2014 there is preparada (prepared) usually labeled with a \u201cP\u201d and sin preperar (unprepared) labeled with an \u201cS\u201d. Select the unprepared masa \u201cS\u201d for this recipe . Broth : Use the leftover cooking broth from whatever meat is used (e.g. pork roast or chicken). If you\u2019re using a shortcut (e.g. rotisserie chicken), feel free to swap in either homemade chicken stock or high-quality store-bought pork, beef, chicken, or vegetable broth. (https://muybuenoblog.com/make-authentic-red-chile-sauce/) Red Chile Sauce : Optional. Only add it if your filling has red chile sauce (e.g. (https://muybuenoblog.com/how-to-make-tamales-tamalada-video/) red chile pork tamales or the red chicken chile tamales in the (https://amzn.to/3WYCaGO) Muy Bueno Fiestas cookbook. (http://amzn.to/2yVZYDz) Corn Husks : Dried corn husks are used to wrap the tamales for steaming. You are also welcome to use banana leaves (https://www.eater.com/22916947/best-tamales-oaxaca-mexico-mole-negro) like they do in Oaxaca . How to Make Masa for Tamales This is a big-batch masa recipe for tamales, so you\u2019ll need to work in two batches so as not to overwhelm your mixer. Here\u2019s what to do: Step 1: Cream the lard . Place 1 pound of lard in a large (https://amzn.to/4c3Tm5g) stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Step 2: Add half of each the baking powder and salt to the lard and mix together. Step 3: Finish tamal dough . Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the prepared masa mix into a bigger bowl. (small silicone spatula with a spoonful of tamal dough.) (small silicone spatula with a spoonful of tamal dough.) (bowl of masa for tamales next to a smaller bowl of water with a piece of the masa floating in it, indicating the dough is ready to be used.) (bowl of masa for tamales next to a smaller bowl of water with a piece of the masa floating in it, indicating the dough is ready to be used.) Step 4: Repeat the process with the remaining ingredients, using the same mixing bowl from the first batch. There\u2019s no need to wash it first. Step 5: Cover the prepared masa for tamales and set it aside while you make your filling of choice. Step 6: Assemble tamales . For a refresher on how it\u2019s done, visit my (https://youtu.be/l96uvEKamwo?si=nYTkGin_yCDkt0U8) YouTube video on How to Make Tamales . I hope the (https://youtu.be/l96uvEKamwo) video , recipe, and tips will inspire you\u00a0to (https://muybuenoblog.com/how-to-host-a-tamalada/) host a tamalada and make tamales at home. How to Assemble Tamales Step 1: Prepare Hojas (Corn Husks) . Soak (http://amzn.to/2yVZYDz) corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using. (hand holding corn husks under water to prepare them for making tamales.) (hand holding corn husks under water to prepare them for making tamales.) Step 2: Spread Masa . Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. (hands using a spoon to spread masa for tamales on a soaked corn husk.) (hands using a spoon to spread masa for tamales on a soaked corn husk.) Step 3: Fill Corn Husks . Spoon 1\u00bd tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it\u2019s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded. (red chili pork filling added on top of the masa layer.) (red chili pork filling added on top of the masa layer.) Step 4: Steam Tamales . Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2\u00bd to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done. (large tamal pot steaming a giant batch of pork tamales rojos.) (large tamal pot steaming a giant batch of pork tamales rojos.) Optional Variations (https://muybuenoblog.com/tamal-dough-made-masa-harina/) Masa Harina Tamal Dough : Can\u2019t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead. Sweet Masa for Dessert Tamales : If you\u2019d like to use this tamal dough for making sweet treats (like these yummy (https://muybuenoblog.com/sweet-raisin-tamales-tamales-dulces/) sweet raisin tamales ), consider swapping in piloncillo syrup for the chicken broth. (oblong white serving plate of steamed pork tamales rojos in their husks.) (oblong white serving plate of steamed pork tamales rojos in their husks.) Storage Instructions Refrigerate: Prepare the dough for tamales up to 3 days in advance in a tightly covered container and store in the refrigerator. Freeze: It can also be frozen for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading. Fillings for Tamales Now that you\u2019ve fixed up a batch of my homemade masa for tamales, it\u2019s time to decide what delicious filling you\u2019ll use. Here are some of my favorites: Savory (https://muybuenoblog.com/how-to-make-tamales-tamalada-video/) Red Chile and Pork Tamales (https://muybuenoblog.com/roasted-chicken-salsa-verde-tamales/) Roasted Chicken and Salsa Verde Tamales (https://muybuenoblog.com/cheese-roasted-chile-tamales-tamales-de-rajas-con-queso/) Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso) (https://muybuenoblog.com/instant-pot-pork-green-chile-tamales/) Instant Pot Pork and Roasted Green Chile Tamales (https://muybuenoblog.com/red-chile-lamb-barbacoa-tamales/) Red Chile Lamb Barbacoa Tamales (https://muybuenoblog.com/zucchini-and-corn-tamales/) Zucchini and Corn Tamales Sweet (https://muybuenoblog.com/sweet-raisin-tamales-tamales-dulces/) Sweet Raisin Tamales (https://muybuenoblog.com/sweet-mango-dessert-tamales/) Sweet Mango Dessert Tamales (https://muybuenoblog.com/pumpkin-spice-tamales/) Pumpkin Spice Tamales Expert Tips Select Steamer : Wondering what size pot to use for steaming? (https://muybuenoblog.com/tamalera-for-your-tamalada/) Here\u2019s a handy guide to help you figure out what size tamalera (steamer) is right for you . Spread masa on smooth side of corn husk: The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily. Test masa: Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of cold water. If it floats it is ready; if it sinks, beat for 5 minutes and test it again. Repeat this process until the masa floats. Spread room temperature masa : Spreading masa works best when soft and room-temperature. If you made in advance, allow the prepared masa to sit out for an hour or so to take the chill off. Give yourself warning: Place a penny at the bottom of the tamal steaming pot (under rack). When you hear the penny rattle that means the water level is low and it is time to add more water to the steamer. Frequently Asked Questions What is nixtamalization? Nixtamalization is a lengthy process aimed at softening the tough outer shells of corn kernels. This allows for the removal of the outer layers, revealing the sweet and moist inside. The method involves soaking maize (corn) overnight in an alkaline solution (e.g. limewater). The next day, the maize is rinsed, its hulls are removed, and it is ground. My grandmother used to manually hull the nixtamal each morning and then grind it on a metate (a traditional grinding stone) to make dough for corn tortillas or tamales. This processed corn, known as hominy, is also a key ingredient in dishes like pozole (a hominy stew) and menudo (a hominy and tripe soup). The most crucial element in creating the perfect tamal is unprepared masa, a plain, wet dough made from stone-ground nixtamal corn. Today, you can visit tortillerias (tortilla bakeries) who produce and sell the fresh dough. Back in my grandma\u2019s day, though, this entire process was historically performed by hand, making it quite labor-intensive. What is the difference between prepared and unprepared masa? Fresh masa can be purchased in one of two ways: prepared, pre-made masa for tamales and unprepared masa. Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, to give it the muy bueno touch. Grandma prepared it this way for years, so we carry on the tradition. So, if you choose to use our recipe make sure you purchase masa sin preparar (unprepared masa), which can be purchased in Mexican supermarkets. What if I don\u2019t have unprepared masa? Not to worry! I also have a recipe for (https://muybuenoblog.com/tamal-dough-made-masa-harina/) Tamales made with Masa Harina , which is an inexpensive, readily-available form of (https://muybuenoblog.com/what-is-masa-harina/) masa harina (corn flour) for (https://muybuenoblog.com/homemade-corn-tortillas/) corn tortillas , (https://muybuenoblog.com/how-to-make-sopes/) sopes , (https://muybuenoblog.com/molotes-oaxacan-masa-empanadas/) molotes , (https://muybuenoblog.com/atole-de-vainilla/) atole , (https://muybuenoblog.com/champurrado-mexican-hot-chocolate/) champurrado , and more. How long should I let my dough rest? I don\u2019t let my tamal dough rest \u2014 it\u2019s ready to go as soon as it\u2019s whipped! Is masa for tortillas the same as masa for tamales? Sort of. Masa is a general term for \u201cdough.\u201d Both tortillas and tamales can be crafted from either fresh, unprepared masa or masa harina. The key contrast lies in the fat content: tamal masa contains more fat. What is masa for tamales made of? Masa ingredients should be very basic. This authentic recipe uses fresh, unprepared corn masa (made from nixtamalized corn), lard, broth, baking soda, and salt. What brand of masa is best for tamales? I prefer using wet masa vs. dried masa harina flour to make my tamal dough (though I have recipes for both!). The brand I use is (https://amzn.to/3u3dLGo) Maseca , which I think is the best masa for tamales and is the most readily available. I also love (https://amzn.to/3vAC8eL) Bob\u2019s Red Mill , (https://amzn.to/48Z34Dj) King Arthur , and (https://amzn.to/426H1bK) Masienda , but any white or yellow masa harina will work. How do you know when masa is ready for tamales? Does masa for tamales need to float? The float test is absolutely the way to go. When the tamal masa floats, it means you\u2019ve incorporated enough fat for the dough to be tender. What is prepared masa for tamales? Do you add anything to prepared masa? While you can buy prepared masa for tamales at Latin American grocers, I prefer purchasing the unprepared kind so I can dictate the proper flavor and texture. If you\u2019re buying the prepared variety, you can technically use it right off the bat. I would recommend adding some (https://muybuenoblog.com/make-authentic-red-chile-sauce/) red chile sauce if you\u2019re using red chile pork or chicken as your filling, or piloncillo syrup for sweet tamales, just to flavor it a bit. How much does masa for tamales cost? It will depend on where you live and what store you go to, but generally speaking you shouldn\u2019t need to spend more than about $2-3 for a pound of unprepared masa. Should masa for tamales be sticky? What consistency should it be? Yes, it should be a bit sticky. I like to think of it as having a smooth peanut butter consistency. Is masa for tamales gluten-free? So long as you don\u2019t have any issues with cross-contamination in your kitchen, yes! Tamal dough is made from corn and should therefore be entirely gluten-free. Can you make tamal dough ahead of time? Can you freeze masa para tamales? Sure! It should keep well in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading. (soaked hoja corn husk spread with a layer of masa para tamales.) (soaked hoja corn husk spread with a layer of masa para tamales.) Tamale Masa Recipe 4.50 (65 ratings) Masa for tamales can be purchased in one of two ways, prepared and unprepared.\u00a0Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, giving it the muy bueno touch. (https://muybuenoblog.jupiter.shop/print?source=https://muybuenoblog.com/tamal-dough-masa-para-tamales/) Print (https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&media=https%3A%2F%2Fmuybuenoblog.com%2Fwp-content%2Fuploads%2F2024%2F03%2Fhow-to-make-tamales-masa.jpeg&description=Tamale+Masa+Recipe&is_video=false) Pin Rate Yield: 72 tamales Prep Time: 40minutes mins Cook Time: 3hours hrs Total Time: 3hours hrs 40minutes mins Ingredients \u25a2 2 pounds lard , If you are using rendered lard you will need to use less broth \u25a2 2 teaspoons (https://amzn.to/3HyL3A1) (http://amzn.to/2FDOC7r) baking powder , divided \u25a2 2 tablespoons (https://amzn.to/3vTupZx) salt , divided \u25a2 5 pounds fresh ground masa , unprepared for tamales, divided \u25a2 2 to 3 cups broth from cooked pork roast or chicken broth , divided \u25a2 \u00bd cup (https://muybuenoblog.com/make-authentic-red-chile-sauce/) (https://muybuenoblog.com/2017/03/make-authentic-red-chile-sauce/) red chile sauce , only add if making red chile pork tamales \u25a2 (http://amzn.to/2yVZYDz) corn husks Instructions Make tamal masa: Place 1 pound of lard in a large (http://amzn.to/2oEk3Zi) stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.) Add half the baking powder and half the salt to the lard and mix together. Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients. Cover the masa and set aside while you prepare your filling of choice. Prepare Hojas (Corn Husks): Soak (http://amzn.to/2yVZYDz) corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using. Spread Masa: Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk. Fill Corn Husks: Spoon 1\u00bd tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it\u2019s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded. Steam Tamales: Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2\u00bd to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done. Video Notes Optional Variations (https://muybuenoblog.com/tamal-dough-made-masa-harina/) Masa Harina Tamal Dough \u2013 Can\u2019t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead. Sweet Masa for Dessert Tamales \u2013 If you\u2019d like to use this tamal dough for making sweet treats (like these yummy (https://muybuenoblog.com/sweet-raisin-tamales-tamales-dulces/) sweet raisin tamales ), consider swapping in piloncillo syrup for the chicken broth. Expert Tips Size it up. Wondering what pot to use for steaming? (https://muybuenoblog.com/tamalera-for-your-tamalada/) Here\u2019s a handy guide to help you figure out what size tamalera (steamer) is right for you . Choose sides. The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily. Spread with ease. Spreading works best with soft, room-temperature masa. If you made yours in advance, allow the prepared masa to sit out for an hour or so to take the chill off. Give yourself warning. Place a penny at the bottom of the tamal steaming pot. When you hear the penny rattle that means the water level is low and it is time to add more water to the steamer. Filling Ideas: SAVORY: (https://muybuenoblog.com/how-to-make-tamales-tamalada-video/) Red Chile and Pork Tamales (https://muybuenoblog.com/roasted-chicken-salsa-verde-tamales/) Roasted Chicken and Salsa Verde Tamales (https://muybuenoblog.com/cheese-roasted-chile-tamales-tamales-de-rajas-con-queso/) Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso) (https://muybuenoblog.com/instant-pot-pork-green-chile-tamales/) Instant Pot Pork and Roasted Green Chile Tamales (https://muybuenoblog.com/red-chile-lamb-barbacoa-tamales/) Red Chile Lamb Barbacoa Tamales (https://muybuenoblog.com/zucchini-and-corn-tamales/) Zucchini and Corn Tamales SWEET: (https://muybuenoblog.com/sweet-raisin-tamales-tamales-dulces/) Sweet Raisin Tamales (https://muybuenoblog.com/sweet-mango-dessert-tamales/) Sweet Mango Dessert Tamales (https://muybuenoblog.com/pumpkin-spice-tamales/) Pumpkin Spice Tamales Serving: 1 tamal without filling , Calories: 121.34 kcal , Carbohydrates: 25.23 g , Protein: 3.3 g , Fat: 1.29 g , Saturated Fat: 0.17 g , Sodium: 304.44 mg , Potassium: 120.9 mg , Fiber: 2.59 g , Sugar: 0.4 g , Vitamin A: 713.7 IU , Vitamin C: 4.45 mg , Calcium: 76.88 mg , Iron: 2.43 mg Author: (https://muybuenoblog.com/about-us/) Yvette Marquez Course: Appetizer Cuisine: Mexican Originally published: December 2015. This recipe is also published in\u00a0the (http://amzn.to/2oEmTgU) Muy Bueno cookbook . Video by (http://purecinematographyweddings.com/) Pure Cinematography (https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&t=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29) (Share on Facebook) (https://x.com/intent/tweet?text=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&via=muybuenocooking) (Share on X) (Save to Pinterest) (https://www.yummly.com/urb/verify?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&title=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&image=https://muybuenoblog.com/wp-content/uploads/2024/03/how-to-make-tamales-masa.jpeg) (Share on Yummly) (mailto:?subject=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&body=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F) (Send over email) (https://muybuenoblog.com/recipes/) All Mexican Recipes (https://muybuenoblog.com/holiday-events/christmas/) Christmas (https://muybuenoblog.com/holiday-events/dia-de-la-candelaria/) Dia de la Candelaria (https://muybuenoblog.com/holiday-events/dia-de-los-reyes/) Dia De Los Reyes (https://muybuenoblog.com/recipes/entrees/) Entrees (https://muybuenoblog.com/fiestas/) Fiesta (https://muybuenoblog.com/instant-pot/) Instant Pot (https://muybuenoblog.com/tamales/) Tamales (https://muybuenoblog.com/holiday-events/thanksgiving/) Thanksgiving (https://muybuenoblog.com/vegetarian/) Vegetarian posted by Yvette Marquez on November 25, 2019 (updated March 5, 2024) (https://muybuenoblog.com/tamal-dough-masa-para-tamales/#comments) 121 comments Leave a comment \u00bb (https://muybuenoblog.com/choriqueso/) \u00ab Previous Post Choriqueso (Queso Fundido with Chorizo) (https://muybuenoblog.com/butter-pecan-bourbon-fudge-video/) Next Post \u00bb Butter Pecan Bourbon Fudge + Video About the Author () () (https://muybuenoblog.com/about-us/) Yvette Marquez is an\u00a0Emmy-winning producer and writer, award-winning food blogger, and author of (https://muybuenoblog.com/book/muy-bueno/) Muy Bueno, (https://muybuenoblog.com/book/latin-twist/) Latin Twist , and (https://muybuenoblog.com/book/fiestas/) Muy Bueno Fiestas . She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life.\u00a0Yvette has been featured in several prominent publications, websites, radio, and TV. Follow her at: (http://instagram.com/muybuenocooking/) Instagram / (https://twitter.com/muybuenocooking) Twitter / (https://www.facebook.com/muybuenocookbook/) Facebook / (http://pinterest.com/muybueno/) Pinterest / (https://www.youtube.com/muybuenocooking) YouTube Get Updates via Email Don't Miss a Recipe! (Email Address) 4.50 from 65 votes (49 ratings without comment ) Leave a Reply (/tamal-dough-masa-para-tamales/#respond) Cancel reply Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating (0) (1) (2) (3) (4) (5) Comment * (true) Name * () Email * () (Post Comment) (10364) (0) (64a98dda19) (1728390865) (f39f3d252a24b6a86c9ce5340a9847b576468827) (8176797ebd1242) () \u0394 (5) 121 Comments on \u201cMasa For Tamales (Easy Tamal Dough)\u201d Lupe Riojas \u2014 September 30, 2024 @ 8:57 pm Reply How many tamales does this recipe make (https://muybuenoblog.com/) Yvette Marquez \u2014 October 1, 2024 @ 8:11 am This recipe for masa makes about 72 tamales, so about 6 dozen tamales depending on the size of your tamales. Mar\u00eda wendy Yaksic Ya\u00f1ez \u2014 March 7, 2024 @ 11:35 am Reply C\u00f3mo me gustar\u00eda hacer \u00e9sta receta de tamales peeeeeero aqu\u00ed en Dubai es imposible SHARYN \u2014 January 3, 2024 @ 12:04 am Reply help. how can i make tamales with all the traditional ingredients but in a casserole style Yolanda C. Denny \u2014 December 27, 2023 @ 8:00 pm Reply this recipe is the closest to the original that was handed down by my grandmother to my mother. I am 76. Of course, that recipe was for 30 dozen. Your recipe makes it possible to use the mixer. When I was young, the masa was beaten by hand and it took forever to get the masa \u201cfluffy\u201d Susan Oswald \u2014 December 23, 2023 @ 9:23 am Reply Great Mari \u2014 December 11, 2023 @ 7:46 pm Reply My masa isn\u2019t cooking. I\u2019ve tried with chicken with salsa verde and cheese and with just cheese. It\u2019s always coming out uncooked where the filling is and I\u2019m cooking them for 5 hours! Need help! Yvette \u2014 December 11, 2023 @ 8:30 pm Don\u2019t overcook tamales. Take one out and let it rest for 15 to 30 minutes to set up before serving. More Comments: (https://muybuenoblog.com/tamal-dough-masa-para-tamales/comment-page-3/#comments) \u00ab Previous (https://muybuenoblog.com/tamal-dough-masa-para-tamales/comment-page-1/#comments) 1 (https://muybuenoblog.com/tamal-dough-masa-para-tamales/comment-page-2/#comments) 2 (https://muybuenoblog.com/tamal-dough-masa-para-tamales/comment-page-3/#comments) 3 4 (/about-us/) () Hola! I\u2019m Yvette. I\u2019m a native Texan, born and raised in El Paso. I currently live in the beautiful state of Colorado with my husband and two children. Join me as I share cherished family Mexican recipes and embrace my culture through food, fiestas, and family life. (/about-us/) Read More About Me \u00bb (https://twitter.com/muybuenocooking) (Twitter) (https://www.facebook.com/muybuenocookbook/) (Facebook) (https://pinterest.com/muybueno/) (Pinterest) (https://instagram.com/muybuenocooking/) (Instagram) (https://www.youtube.com/muybuenocooking) (Youtube) Muy Bueno FIESTAS (/book/fiestas/) (Stack of cookbooks, Muy Bueno) Popular Recipes (https://muybuenoblog.com/birria-de-res/) () () Authentic Slow Cooker Birria (Birria de Res) (https://muybuenoblog.com/how-to-make-tamales-tamalada-video/) () () Authentic Mexican Pork Tamales Rojos Recipe (https://muybuenoblog.com/red-chicken-pozole/) () () Red Chicken Pozole (https://muybuenoblog.com/tuna-salad/) () () Mom\u2019s Best Tuna Salad With Egg Get Updates via Email Don\u2019t Miss a Recipe! (Email Address) Search Recipes: (search...) () Submit AS SEEN IN (Logos: New York Times, Food Network, Today, BuzzFeed, Cosmopolitan, NBC) (As Seen On...) (Logos: New York Times, Food Network, Today, BuzzFeed, Cosmopolitan, NBC) (As Seen On...) Get Updates via Email Don't Miss a Recipe! (Email Address) ^ Top (https://muybuenoblog.com/) Home (https://muybuenoblog.com/about-us/) About (https://muybuenoblog.com/contact/) Contact (https://muybuenoblog.com/book/) My Books (https://muybuenoblog.com/recipes/) Recipes (https://muybuenoblog.com/work-with-us/) Work With Me (https://muybuenoblog.com/privacy/) Privacy \u00a92024 Muy Bueno . Design by (https://www.purrdesign.com) Purr . 9652 shares (https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&t=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29) (Share on Facebook) (https://x.com/intent/tweet?text=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&via=muybuenocooking) (Share on X) (Save to Pinterest) 9652 (mailto:?subject=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&body=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F) (Send over email) (https://www.yummly.com/urb/verify?url=https%3A%2F%2Fmuybuenoblog.com%2Ftamal-dough-masa-para-tamales%2F&title=Masa%20For%20Tamales%20%28Easy%20Tamal%20Dough%29&image=https://muybuenoblog.com/wp-content/uploads/2024/03/how-to-make-tamales-masa.jpeg) (Share on Yummly) Rate This Recipe Your vote: (0) (1) (2) (3) (4) (5) (Share your thoughts! What did you like about this recipe?) () Name * () () Email * () () Rate and Review Recipe A rating is required A name is required An email is required Recipe Ratings without Comment Something went wrong. Please try again. " ], "output": "htmltotext.txt", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:52:02.314365+00:00", "status": "succeeded" } ], "media": [ { "cmd": [ "/usr/bin/yt-dlp", "--write-description", "--skip-download", "--write-subs", "--cache-dir=/data/yt-dlp-cache/", "--username=oauth2", "--password=", "--proxy=socks5://tor-socks-proxy:9150", "--write-info-json", "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "2024.9.27", "end_ts": "2024-10-08T23:52:12.064227+00:00", "index_texts": [ "How to Make Tamales (Como Hacer Tamales) + Tamalada (Tamal-Making Party) - In my video I share how making tamales does not have to be laborious and intimidating when you have a houseful of friends and family to lend a hand. I'm hoping my video, recipe, and tips will inspire others to host a tamalada and make tamales at home." ], "output": "media/", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:52:02.651849+00:00", "status": "succeeded" } ], "mercury": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/postlight-parser", "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "2.2.3", "end_ts": "2024-10-08T23:52:02.297383+00:00", "index_texts": null, "output": "mercury/", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:51:57.660027+00:00", "status": "succeeded" } ], "pdf": [], "readability": [ { "cmd": [ "/app/lib/npm/node_modules/.bin/readability-extractor", "/tmp/tmpwalaazf4", "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "0.0.11", "end_ts": "2024-10-08T23:51:57.579099+00:00", "index_texts": [ "This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.\n\t\t\nI learned the art of making deliciously fluffy authentic Masa for Tamales from my grandmother, Jesusita. This simple, 5-ingredient recipe is made using fresh, unprepared masa \u2014 the nixtamalized corn dough for tamales and tortillas. Next time you want to try your hand at making homemade tamales, try this recipe for masa para tamales!\n\n\n\n\n\n\n\nMy grandparents owned a restaurant named Restaurante de Jesusita in Shafter, Texas from 1939 to 1941 where they sold lunches to local miners. My grandma was up prepping and cooking as early as 4 a.m. Her day usually began with making nixtamal (alkalized corn kernels) and the tedious, wet stone-ground process of processing it into masa dough using a metate (mealing stone) for making corn tortillas and tamales.\n\n\n\nLuckily, fresh corn masa is much easier to come by these days, so you won\u2019t have to get up before the crack of dawn like my abuela. Nowadays, you can easily find it at Latin American grocery stores or a tortilleria (tortilla shop). Once the fresh corn dough is in your hands, you\u2019ll be able to whip up this masa for tamales recipe in just 10 minutes.\n\n\n\n\n\n\n\n\nIngredients & SubstitutionsHow to Make Masa for TamalesHow to Assemble TamalesOptional VariationsStorage InstructionsFillings for TamalesExpert TipsFrequently Asked QuestionsTamale Masa Recipe\n View More\n \n \n \n \n View Less\n \n \n \n \nIngredients & Substitutions\n\n\n\nThe complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.\n\n\n\n\nLard: This animal-derived fat is a traditional ingredient for masa tamales, and it contributes to a light, fluffy masa dough consistency. Lard can be either shelf-stable or purchased from the butcher department. If you are using rendered lard (not the shelf-stable kind) you will need to use less broth. To make tamales without lard, swap in shortening instead.\n\n\n\nBaking Powder: This leavening powder helps the tamal dough to puff up slightly during cooking, which results in a lighter, more tender consistency. If you haven\u2019t used your baking powder in a while, you can check if it\u2019s still good by placing a small amount in a bowl and topping with a splash of boiling water. If it bubbles and foams, it\u2019s still active. If not, buy another jar before making masa for tamales.\n\n\n\nSalt: A touch of seasoning helps the corn flavor shine.\u00a0\n\n\n\nUnprepared Fresh Masa for Tamales: Fresh masa can be purchased at Mexican grocery stores \u2014 there is preparada (prepared) usually labeled with a \u201cP\u201d and sin preperar (unprepared) labeled with an \u201cS\u201d. Select the unprepared masa \u201cS\u201d for this recipe.\n\n\n\nBroth: Use the leftover cooking broth from whatever meat is used (e.g. pork roast or chicken). If you\u2019re using a shortcut (e.g. rotisserie chicken), feel free to swap in either homemade chicken stock or high-quality store-bought pork, beef, chicken, or vegetable broth.\u00a0\n\n\n\nRed Chile Sauce: Optional. Only add it if your filling has red chile sauce (e.g. red chile pork tamales or the red chicken chile tamales in the Muy Bueno Fiestas cookbook.\u00a0\n\n\n\nCorn Husks: Dried corn husks are used to wrap the tamales for steaming. You are also welcome to use banana leaves like they do in Oaxaca.\n\n\n\n\nHow to Make Masa for Tamales\n\n\n\nThis is a big-batch masa recipe for tamales, so you\u2019ll need to work in two batches so as not to overwhelm your mixer. Here\u2019s what to do:\n\n\n\nStep 1: Cream the lard. Place 1 pound of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)\n\n\n\nStep 2: Add half of each the baking powder and salt to the lard and mix together.\n\n\n\nStep 3: Finish tamal dough. Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the prepared masa mix into a bigger bowl.\u00a0\n\n\n\n\n\n\n\n\n\n\n\n\n\nStep 4: Repeat the process with the remaining ingredients, using the same mixing bowl from the first batch. There\u2019s no need to wash it first.\u00a0\n\n\n\nStep 5: Cover the prepared masa for tamales and set it aside while you make your filling of choice.\n\n\n\nStep 6: Assemble tamales. For a refresher on how it\u2019s done, visit my YouTube video on How to Make Tamales.\n\n\n\nI hope the\u00a0video, recipe, and tips will inspire you\u00a0to host a tamalada and make tamales at home.\n\n\n\nHow to Assemble Tamales\n\n\n\nStep 1: Prepare Hojas (Corn Husks). Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.\n\n\n\n\n\n\n\nStep 2: Spread Masa. Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.\n\n\n\n\n\n\n\nStep 3: Fill Corn Husks. Spoon 1\u00bd tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it\u2019s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.\n\n\n\n\n\n\n\nStep 4: Steam Tamales. Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2\u00bd to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.\n\n\n\n\n\n\n\n\n\nOptional Variations\n\n\n\n\nMasa Harina Tamal Dough: Can\u2019t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.\n\n\n\nSweet Masa for Dessert Tamales: If you\u2019d like to use this tamal dough for making sweet treats (like these yummy sweet raisin tamales), consider swapping in piloncillo syrup for the chicken broth.\n\n\n\n\n\n\n\n\nStorage Instructions\n\n\n\nRefrigerate:\u00a0Prepare the dough for tamales up to 3 days in advance in a tightly covered container and store in the refrigerator.\u00a0\n\n\n\nFreeze:\u00a0It can also be frozen for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading.\n\n\n\nFillings for Tamales\n\n\n\nNow that you\u2019ve fixed up a batch of my homemade masa for tamales, it\u2019s time to decide what delicious filling you\u2019ll use. Here are some of my favorites:\n\n\n\nSavory\n\n\n\n\nRed Chile and Pork Tamales\n\n\n\nRoasted Chicken and Salsa Verde Tamales\n\n\n\nCheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)\n\n\n\nInstant Pot Pork and Roasted Green Chile Tamales\n\n\n\nRed Chile Lamb Barbacoa Tamales\n\n\n\nZucchini and Corn Tamales\n\n\n\n\nSweet\n\n\n\n\nSweet Raisin Tamales\n\n\n\nSweet Mango Dessert Tamales\n\n\n\nPumpkin Spice Tamales\n\n\n\n\nExpert Tips\n\n\n\n\nSelect Steamer: Wondering what size pot to use for steaming? Here\u2019s a handy guide to help you figure out what size tamalera (steamer) is right for you.\n\n\n\nSpread masa on smooth side of corn husk: The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily.\u00a0\n\n\n\nTest masa: Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of cold water. If it floats it is ready; if it sinks, beat for 5 minutes and test it again. Repeat this process until the masa floats.\n\n\n\nSpread room temperature masa: Spreading masa works best when soft and room-temperature. If you made in advance, allow the prepared masa to sit out for an hour or so to take the chill off.\u00a0\n\n\n\nGive yourself warning: Place a penny at the bottom of the tamal steaming pot (under rack). When you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.\n\n\n\n\nFrequently Asked Questions\n\n\n\nWhat is nixtamalization?Nixtamalization is a lengthy process aimed at softening the tough outer shells of corn kernels. This allows for the removal of the outer layers, revealing the sweet and moist inside. The method involves soaking maize (corn) overnight in an alkaline solution (e.g. limewater). The next day, the maize is rinsed, its hulls are removed, and it is ground.\u00a0My grandmother used to manually hull the nixtamal each morning and then grind it on a metate (a traditional grinding stone) to make dough for corn tortillas or tamales. This processed corn, known as hominy, is also a key ingredient in dishes like pozole (a hominy stew) and menudo (a hominy and tripe soup).\u00a0The most crucial element in creating the perfect tamal is unprepared masa, a plain, wet dough made from stone-ground nixtamal corn. Today, you can visit tortillerias (tortilla bakeries) who produce and sell the fresh dough. Back in my grandma\u2019s day, though, this entire process was historically performed by hand, making it quite labor-intensive. What is the difference between prepared and unprepared masa?Fresh masa can be purchased in one of two ways: prepared, pre-made masa for tamales and unprepared masa. Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, to give it the muy bueno touch. Grandma prepared it this way for years, so we carry on the tradition. So, if you choose to use our recipe make sure you purchase masa sin preparar (unprepared masa), which can be purchased in Mexican supermarkets. How long should I let my dough rest?I don\u2019t let my tamal dough rest \u2014 it\u2019s ready to go as soon as it\u2019s whipped! Is masa for tortillas the same as masa for tamales?Sort of. Masa is a general term for \u201cdough.\u201d Both tortillas and tamales can be crafted from either fresh, unprepared masa or masa harina. The key contrast lies in the fat content: tamal masa contains more fat. What is masa for tamales made of?Masa ingredients should be very basic. This authentic recipe uses fresh, unprepared corn masa (made from nixtamalized corn), lard, broth, baking soda, and salt.\u00a0 What brand of masa is best for tamales?I prefer using wet masa vs. dried masa harina flour to make my tamal dough (though I have recipes for both!). The brand I use is Maseca, which I think is the best masa for tamales and is the most readily available. I also love Bob\u2019s Red Mill, King Arthur, and Masienda, but any white or yellow masa harina will work. How do you know when masa is ready for tamales? Does masa for tamales need to float?The float test is absolutely the way to go. When the tamal masa floats, it means you\u2019ve incorporated enough fat for the dough to be tender.\u00a0 What is prepared masa for tamales? Do you add anything to prepared masa?While you can buy prepared masa for tamales at Latin American grocers, I prefer purchasing the unprepared kind so I can dictate the proper flavor and texture. If you\u2019re buying the prepared variety, you can technically use it right off the bat. I would recommend adding some red chile sauce if you\u2019re using red chile pork or chicken as your filling, or piloncillo syrup for sweet tamales, just to flavor it a bit. How much does masa for tamales cost?It will depend on where you live and what store you go to, but generally speaking you shouldn\u2019t need to spend more than about $2-3 for a pound of unprepared masa. Should masa for tamales be sticky? What consistency should it be?Yes, it should be a bit sticky. I like to think of it as having a smooth peanut butter consistency. Is masa for tamales gluten-free?So long as you don\u2019t have any issues with cross-contamination in your kitchen, yes! Tamal dough is made from corn and should therefore be entirely gluten-free. Can you make tamal dough ahead of time? Can you freeze masa para tamales?Sure! It should keep well in an airtight container in the fridge for up to 3 days or in the freezer for up to 6 months. To use, defrost overnight in the fridge, then allow to come to room temperature for easier spreading. \n\n\n\n\n\n\n\n\n\n\n\n\nTamale Masa Recipe\n\n\n\nMasa for tamales can be purchased in one of two ways, prepared and unprepared.\u00a0Our family prefers to purchase unprepared masa and then we add lard, salt, broth, and baking powder, giving it the muy bueno touch.\n\n\n\n\n\n\n\tYield: 72 tamales\n\tPrep Time: 40 minutes Cook Time: 3 hours Total Time: 3 hours 40 minutes \t\n\n\n\n\n\u25a2 2 pounds lard, If you are using rendered lard you will need to use less broth\u25a2 2 teaspoons baking powder, divided\u25a2 2 tablespoons salt, divided\u25a2 5 pounds fresh ground masa, unprepared for tamales, divided\u25a2 2 to 3 cups broth from cooked pork roast or chicken broth, divided\u25a2 \u00bd cup red chile sauce, only add if making red chile pork tamales\u25a2 corn husks\n\n\nMake tamal masa:Place 1 pound of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)Add half the baking powder and half the salt to the lard and mix together.Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter. If not, add more broth as necessary. Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats. Pour the masa mixture into a bigger bowl. Repeat the process with the remaining ingredients.Cover the masa and set aside while you prepare your filling of choice.Prepare Hojas (Corn Husks):Soak corn husks in water for an hour before using, rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.Spread Masa:Place the wide end of the husk on the palm of your hand, narrow end is at the top. Starting at the middle of the husk spread 2 tablespoons of the masa with the back of a spoon in a rectangle or oval shape, using a downward motion towards the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.Fill Corn Husks:Spoon 1\u00bd tablespoons of your chosen filling down the center of the masa. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it\u2019s a snug closure so the tamal will not open during steaming. Secure by tying a thin strip of corn husk around the tamal. This will keep the tamal from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.Steam Tamales:Use a deep pot or tamale steamer to steam tamales. If using a tamale steamer fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright, with fold against the sides of the other tamales to keep them from unfolding. Cover pot with a tightly fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 2\u00bd to 3 hours. Keep lid on tightly. To test if done, put one tamal on a plate and take off the corn husk. If it comes off without sticking to the tamal they are done.\n\nOptional Variations\n\nMasa Harina Tamal Dough \u2013 Can\u2019t get your hands on fresh, unprepared masa? Follow my recipe using shelf-stable masa harina instead.\nSweet Masa for Dessert Tamales \u2013 If you\u2019d like to use this tamal dough for making sweet treats (like these yummy sweet raisin tamales), consider swapping in piloncillo syrup for the chicken broth.\n\nExpert Tips\n\nSize it up. Wondering what pot to use for steaming? Here\u2019s a handy guide to help you figure out what size tamalera (steamer) is right for you.\nChoose sides. The corn husk has two sides, a rough and a smooth side. Spread the prepared masa for tamales on the smooth side so that it releases easily.\u00a0\nSpread with ease. Spreading works best with soft, room-temperature masa. If you made yours in advance, allow the prepared masa to sit out for an hour or so to take the chill off.\u00a0\nGive yourself warning. Place a penny at the bottom of the tamal steaming pot. When you hear the penny rattle that means the water level is low and it is time to add more water to the steamer.\n\nFilling Ideas:\nSAVORY:\n\nRed Chile and Pork Tamales\nRoasted Chicken and Salsa Verde Tamales\nCheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)\nInstant Pot Pork and Roasted Green Chile Tamales\nRed Chile Lamb Barbacoa Tamales\nZucchini and Corn Tamales\n\nSWEET:\n\nSweet Raisin Tamales\nSweet Mango Dessert Tamales\nPumpkin Spice Tamales\n\n\n\nServing: 1tamal without filling, Calories: 121.34kcal, Carbohydrates: 25.23g, Protein: 3.3g, Fat: 1.29g, Saturated Fat: 0.17g, Sodium: 304.44mg, Potassium: 120.9mg, Fiber: 2.59g, Sugar: 0.4g, Vitamin A: 713.7IU, Vitamin C: 4.45mg, Calcium: 76.88mg, Iron: 2.43mg\n\nCourse: AppetizerCuisine: Mexican\n\n\n\nOriginally published: December 2015.\u00a0This recipe is also published in\u00a0the Muy Bueno cookbook. Video by\u00a0Pure Cinematography" ], "output": "readability/", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:51:52.223979+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" ], "cmd_version": "8.10.1", "end_ts": "2024-10-08T23:51:52.197388+00:00", "index_texts": null, "output": "Masa For Tamales (Easy Tamal Dough) - Muy Bueno", "pwd": "/data/archive/1728416227.683403", "schema": "ArchiveResult", "start_ts": "2024-10-08T23:51:51.925766+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241008235215/https://muybuenoblog.com/tamal-dough-masa-para-tamales/", "dom": null, "favicon": "favicon.ico", "git": null, "media": "media/", "pdf": null, "screenshot": null, "singlefile": null, "title": "Masa For Tamales (Easy Tamal Dough) - Muy Bueno", "warc": null, "wget": null }, "link_dir": "/data/archive/1728416227.683403", "newest_archive_date": "2024-10-08T23:52:12.095402+00:00", "num_failures": 0, "num_outputs": 8, "oldest_archive_date": "2024-10-08T23:51:51.317185+00:00", "path": "/tamal-dough-masa-para-tamales/", "schema": "Link", "scheme": "https", "snapshot_abid": "snp_01J9PT59NC505D7F3701EYQQA4", "snapshot_id": "1a7d6fa0-21a2-4467-b277-b097ddebdd44", "sources": [], "tags": null, "tags_str": "", "timestamp": "1728416227.683403", "title": "Masa For Tamales (Easy Tamal Dough) - Muy Bueno", "url": "https://muybuenocookbook.com/tamal-dough-masa-para-tamales/" }