How long does it take to make masa for tamales?

The total time for making masa is about 1.5 to 2 hours.

What should I do if my masa sinks in water?

If your masa sinks, add more stock and mix again until it floats.

Can I use a different brand of masa mix?

It's recommended to use Maseca brand corn masa mix, specifically for tamales.

How do I know when the tamales are done steaming?

Tamales are done when the masa easily separates from the husk.

How to Make Perfect Masa for Tamales

Name: How to Make Perfect Masa for Tamales
Total time: 2 h
Ingredients: 2 cups lard or pork fat (1 lb.); 6 cups corn masa mix (Maseca brand, for tamales); 1 Tbsp baking powder; 1 Tbsp salt; 4 to 5 cups beef, pork, or chicken stock (Use as needed for consistency.); 0.5 to 1 cup red chile sauce (Optional, for color and flavor.)

Mmarcy inspiredYouTube1.5 to 2 hours

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Original video by marcy inspired on YouTube10:29

About this recipe

Making masa for tamales can seem intimidating, but once you master this easy recipe, you'll never want to buy it pre-made again. This version, shared by Marcy, ensures a smooth spread and perfect flavor, thanks to a few key techniques and ingredients.

Using Maseca brand corn masa mix and whipping lard until fluffy are essential steps that contribute to the perfect texture. Plus, the option to add red chile sauce not only enhances the color but also boosts the flavor of your tamales.

Ingredient notes

2 cups (1 lb.) of lard or pork fat can be used interchangeably.
6 cups of corn masa mix should be Maseca brand, specifically for tamales.
4 to 5 cups of beef, pork, or chicken stock is used as needed for consistency; Marcy suggests using about 4 1/4 to 5 cups.
Red chile sauce is optional, and you can use between 1/2 cup to 1 cup for color and flavor.

Tips from marcy inspired’s video

Whipping the lard for 15-20 minutes is crucial for achieving a light and fluffy masa, which is the secret to perfect tamales.
Test the masa by dropping a small piece into a glass of water; if it floats, it's ready. If it sinks, add more stock and mix again.
When spreading the masa on corn husks, use the smoother side for an easier application.

Good to know

How long does it take to make masa for tamales?: The total time for making masa is about 1.5 to 2 hours.
What should I do if my masa sinks in water?: If your masa sinks, add more stock and mix again until it floats.
Can I use a different brand of masa mix?: It's recommended to use Maseca brand corn masa mix, specifically for tamales.
How do I know when the tamales are done steaming?: Tamales are done when the masa easily separates from the husk.

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

The recipe

Serves —Time 1.5 to 2 hours

Ingredients

2 cups lard or pork fat — 1 lb.
6 cups corn masa mix — Maseca brand, for tamales
1 Tbsp baking powder
1 Tbsp salt
4 to 5 cups beef, pork, or chicken stock — Use as needed for consistency.
0.5 to 1 cup red chile sauce — Optional, for color and flavor.

Steps

1
Whip the lard or pork fat in a stand mixer until light and fluffy, about 15-20 minutes.
2
In a large bowl, mix together the corn masa mix, baking powder, and salt.
3
Once the lard is whipped, gradually add the masa mix and stock a little at a time, mixing continuously.
4
After adding about 4 cups of stock, continue mixing for another 15 minutes.
5
To test the masa, drop a small piece into a glass of water. If it floats, it's ready; if it sinks, add more stock and mix again.
6
If desired, mix in red chile sauce until the masa reaches the desired color.
7
Spread the masa onto the smooth side of soaked corn husks, fill with meat mixture, fold, and steam for 1.5 to 2 hours until the masa separates easily from the husk.