Easy Homemade Tamale Dough
This simple tamale dough recipe yields soft and fluffy tamales, with instructions for making the masa by hand or with an electric mixer for a quicker version.
- Prep20 min
- Total20 min
- DifficultyMedium
- Servings12
Tamales are a beloved Latin American dish, and the key to perfect tamales lies in the masa—the dough. This easy recipe breaks down the process so you can achieve soft, fluffy tamales at home.
You can make the masa by hand for a traditional, labor-of-love experience, or use an electric mixer to cut the time in half. The dough is ready when a small ball floats in cold water, ensuring the perfect texture for your tamales.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the lard or shortening in a large bowl. Knead it with your hands until light and airy, about 20 minutes (or beat with a stand mixer fitted with the paddle attachment on medium speed for about 8 minutes). The lard will change from yellowish to white.
- Add the masa harina, baking powder, and salt to the whipped lard. Continue mixing by hand, breaking up large clumps with your fingers, until the mixture looks like wet sand. Alternatively, use a stand or hand mixer, scraping the bowl occasionally with a rubber spatula.
- Slowly pour in 3 1/2 cups of the warm chicken stock while mixing continuously—by hand for about 15 minutes, or with an electric mixer on medium speed for about 10 minutes.
- Drop a small ball of masa (about the size of a quarter) into a glass of cold water. If it floats, the masa is ready. If it sinks, add the remaining 1/4 cup stock, knead for 5 more minutes, and repeat the test until the ball floats.
- The finished masa will be wet, spreadable, and sticky. It can be kept at room temperature for up to 4 hours, or refrigerated in a tightly sealed container for up to 48 hours. For longer storage, it may sour. When assembling tamales, keep the masa covered with a clean kitchen towel to prevent drying.
💡 Tips
- For best results, use fresh lard at room temperature.
- If using an electric mixer, scrape the bowl frequently to ensure even mixing.
- The masa can be made a day ahead; keep it tightly covered in the fridge.
Inspired by a recipe from Simply Recipes