STOP 🛑 Before You Make Tamales, WATCH This Video so YOU CAN HAVE THE BEST MASA, Perfect EVERY TIME!

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Soak corn husks in cold water overnight or in hot water until they change color and become flexible.

Use instant corn masa for tamales, or pre-made masa if preferred.

In a stand mixer, beat 12 oz of lard on medium speed for 5 minutes until it reaches a lotion consistency.

Prepare 1 cup of chile rojo mixed with 8 cups of warm water for the liquid.

Add 5 tbsp of baking powder and a little salt to the lard mixture.

Alternately add 6 cups of masa and the warm liquid to the lard mixture while mixing on low speed.

Increase speed to medium and mix for 15 minutes until the masa is light and airy; test by checking if a piece floats in water.

Let the masa rest for 20 minutes.

Spread masa on soaked corn husks, add filling in the center, and fold the husk over the filling.

Place tamales upright in a steamer pot and steam for 2 hours on medium-low, covered with a kitchen towel.

After steaming, let tamales sit for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens