Masa for Tamales

"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak.

Use this recipe to prepare Stupak's Steamed Pork Tamales, Fried Pork Tamales or Tamal Pie.


Slideshow:  More Mexican Recipes


  • Total Time:
  • Servings: Makes enough for 16 to 18 tamales or one 10-inch tamal pie

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  • 2 1/2 cups masa harina (see Note)
  • 1 1/2 cups hot water
  • 1 cup cold lard
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup cold chicken stock or low-sodium broth

How to make this recipe

  1. In a large bowl, stir the masa harina with the water until evenly moistened; let cool. In the bowl of a standing electric mixer fitted with the paddle, beat the lard with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the masa in golf-ball-size lumps, then drizzle in the chicken stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble soft hummus.


Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at

Contributed By Published August 2011

487216 recipes/masa-for-tamales 2013-12-06T23:36:48+00:00 Alex Stupak gastronaut-files|mexican|beans-grains-and-legumes|16|fast august-2011,alex stupak,empellon,homemade masa,corn tamales,masa harina,cooking with lard,mexican food,mexican recipes recipes,masa-for-tamales 487216

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