David's Own Tamale Masa Recipe

David's Own Tamale Masa Recipe

(Masa = Dough)

See Maria Almaraz' Tamale Recipe for making the tamales!

Note: Here's a couple of tips (added 12/14/2006)

1. To test your masa mixture to make sure it's of the right consistency, drop a small piece into a half cup of cold water. If it floats, it's ready! If not, squeeze some more.
2. You can whip the shortening in batches if you need to. Make it fluffy, like a meringue, or stiff egg whites!
3. Cover with plastic wrap when you're finished. You can leave the masa out at room temperature if you're going to make the tamales later. Refrigerate otherwise. If you refrigerate it, bring it to room temperature and add a cup or so of very hot water and squeeze some more to bring it back to consistency.
4. You can substitute chicken broth for the pork broth if you like.


3 cups cooked canned hominy, processed in blender (or enough fresh ears of corn, roasted, to make the same 3 cups needed)
4 t salt
8 cups pork broth (or water if you prefer)
16 cups Masa Harina (corn-flour) (1 4 pound bag)
1/3 cup baking powder
8 cups shortening (about 4 pounds)

I've had trouble in years past making the right textured masa. It would come out too gritty, or too runny, or too oily. In 2003 I finally perfected a recipe for masa that seems to be pretty close to foolproof--as long as I follow the recipe!

In blender, process the canned hominy, using the same liquid from the can, until the hominy resembles corn grits (which is what it is!). In a very large, really large bowl, put all 16 cups of Masa Harina (about 4 pounds worth), and add the baking powder and salt.

In a separate bowl large enough to fit 8 cups of shortening: whip shortening until it is fluffy and light. Combine broth and cooked canned processed hominy. Should be about 110 degrees.

Add five cups of broth to dry mixture and squeeze with fingers. Add half the whipped shortening and squeeze some more. Add the remaining liquid, squeeze; add remaining shortening and squeeze more! The masa should resemble smooth, creamy peanut butter or whipped mashed potatoes. The hominy adds an extra flavor boost.

Spread mixture as usual on corn husks, add your filling, and wrap the tamale.

Steam tamales for 55-65 minutes per dozen.