How many tamales does this recipe make?

This recipe yields about 36-40 tamales, depending on how much masa you spread on each corn husk.

What should I do if my masa doesn't float?

If the masa doesn't float when tested in water, add a little more water and continue mixing until it floats.

How long do I need to steam the tamales?

Steam the tamales for 2 hours on medium-low heat.

Can I use pre-made masa?

Yes, you can use pre-made masa, but make sure it contains only ground corn treated with lime and water.

Best Masa for Tamales

Name: Best Masa for Tamales
Total time: 2 h 45 min
Yield: 36-40 tamales
Ingredients: 12 oz lard; 6 cups instant corn masa for tamales; 4 cups broth from cooked meat (can use chicken broth for queso y rajas tamales); 3 cups warm water; 1 cup chile sauce (if using); 5 tsp baking powder; salt (to taste, if needed); corn husks; love (1 serving of love 💕)

CCooking Con ClaudiaYouTube2 hours 45 minutesserves 36-40 tamales

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Original video by Cooking Con Claudia on YouTube6:11

About this recipe

Making tamales is all about the masa, and this recipe from Cooking Con Claudia promises the best masa for perfect tamales every time. The key is achieving a light, airy texture that keeps your tamales moist, so you won't need a drink after every bite!

Claudia emphasizes that the masa should float when tested in water, which indicates it's ready for spreading on corn husks. With a few simple ingredients and techniques, you can create delicious tamales that are sure to impress.

Ingredient notes

You can substitute lard with vegetable shortening if preferred.
For queso y rajas tamales, use store-bought chicken broth instead of broth from cooked meat.

Tips from Cooking Con Claudia’s video

Soak corn husks overnight in cold water or in hot water until they change color and become flexible.
Beat the lard for about 5 minutes until it reaches a lotion-like consistency to ensure fluffy tamales.
Mix the masa and liquid for 15 minutes to achieve the right texture; if it doesn't float in water, continue mixing and adding water as needed.

Good to know

How many tamales does this recipe make?: This recipe yields about 36-40 tamales, depending on how much masa you spread on each corn husk.
What should I do if my masa doesn't float?: If the masa doesn't float when tested in water, add a little more water and continue mixing until it floats.
How long do I need to steam the tamales?: Steam the tamales for 2 hours on medium-low heat.
Can I use pre-made masa?: Yes, you can use pre-made masa, but make sure it contains only ground corn treated with lime and water.

No life story here — the video and the recipe are the whole point. All credit to Cooking Con Claudia: watch the original on YouTube.

The recipe

Serves 36-40 tamalesTime 2 hours 45 minutes

Ingredients

Steps

1
Soak corn husks in cold water overnight or in hot water until they change color and become flexible.
2
In a stand mixer, beat 12 oz of lard on medium speed for about 5 minutes until it reaches a lotion-like consistency.
3
Prepare the liquid by mixing 1 cup of chile sauce with 3 cups of warm water.
4
Add 5 tsp of baking powder and a little salt to the liquid mixture.
5
With the mixer on low speed, alternate adding 6 cups of masa and the liquid mixture until fully combined.
6
Increase the mixer speed to medium and mix for 15 minutes until fluffy.
7
Test the masa by dropping a piece into a cup of water; if it floats, it's ready. If not, add more water and mix until it floats.
8
Allow the masa to rest for about 20 minutes before spreading it on the corn husks.
9
Spread the masa on the softened side of the corn husk, add filling in the center, and fold the husk to wrap the tamale.
10
Place the wrapped tamales in a steamer pot and steam for 2 hours on medium-low heat, covered with a kitchen towel.
11
After 2 hours, check if the masa pulls away from the corn husk; if so, allow the tamales to sit for 10-15 minutes before serving.