HOW TO MAKE PERFECT MASA FOR TAMALES: You'll Never Buy Prepared Masa Again After This Easy Recipe
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- Опубліковано 15 гру 2023
- In this video I show you How to Make Perfect Masa for Tamales. You'll never buy prepared Masa from the Mexican Market again after following this easy, step-by-step recipe.
Masa for Tamales
2 cups (or 1lb.) of lard or pork fat
6 cups of corn masa mix (I use Maseca brand, the one that says “for tamales” on the packaging)
1 Tbsp. baking powder
1 Tbsp. salt
4 to 5 cups of either beef, pork, or chicken stock (When I cook the meat for my tamales, I cook it in plenty of water, so I'll have enough broth leftover when it's done.)
*optional 1/2 cup to 1 full cup of red chile sauce
Whip lard using stand mixer or electric hand mixer until color turns slightly lighter and you have a fluffy consistency. This takes about 15-20 minutes, but it's the secret to perfect masa. Meantime, mix together the masa, baking powder and salt. Once the lard has been whipped fully, begin adding in the masa mix a little at a time, along with some of the stock a little at a time, and continue mixing. Add in all the masa mix, but you may not need all the stock, so after you've put in about 4 cups of stock, continue mixing for another 15 minutes, then you can begin to test your masa. Take a tiny peace of the masa and drop it into a glass of water. If it floats, your masa is ready. If it sinks to the bottom, add more stock and mix for a few more minutes and test it again. I usually use between 4 1/4 cups of stock to 5 cups.
Once your masa is done, you can decide if you want to add red chile sauce to tint the color of your masa. Mix in anywhere from 1/2 a cup to a full cup until you've achieved the color you like. This will also add more flavor to your tamales.
Spread masa onto the smooth side your ojas (husks), fill with chile meat mixture, fold and then steam for 1 1/2 to 2 hours until tamales easily separate from husk. And enjoy!
Thanks so much for checking out this video. If you liked it, be sure to give it a Thumbs Up and Subscribe to this channel, so you don't miss any of my recipes. I also invite you to follow me on Instagram at / marcyinspired or on Facebook at / marcyinspired
*All music in this video used with rights from Storyblocks:
1:25 "Feeling Good"
4:33 "Sweet Christmas"
Hello my dear friend,
This is Cindy Martinez from Espanola NM.
I had told you I had cancer.
In whom you prayed for me.
Well got wonderful news.
I was told by oncologist that my tumors shrunk and no more signs of anymore cancer.
I was so over Joyed that our Savior had heard our prayers.
The doctor stopped the chemo til February until she runs another test just to make sure I don't need another chemo.
However, my appetite is still my issue until the chemo passes.
But I pray soon it will return so we can try some of your food.
Thank you for always inspiring us.
God bless your fans
CINDY & JOHNNY Mtz
What wonderful news! God is so good. I will continue to pray that the cancer stays away and that you get your appetite back. Thank you for sharing that with me. 🙌
My sister and I are going to make tamales next week. They're going to be great now that we have watched this video. Thank you Marcy.
I made Tamales today following your recipe for Masa. My tamales are delicious!
I love your calm demeanor. Thank you for explaining this so well and simply. The masa turned out perfect. The only different thing I did was to use only water and 1.5 tbsp. of salt instead of 1 tbsp. S.
I make my sauce very similarly for red chili chicken tamales. I use enchilada sauce for mine. My family is Greek but we love it. Tfs! God bless you!!❤❤😊❤❤
Just made this recipe and it slaps. Followed to a T and it paid off.
Thank you for this better masa than I've had. These made great Christmas tamales - with lots of leftovers, individually frozen for a quick, good, healthy meal.
Okay sister!! I need 6 dozen of those too go please. Your editing and camera work is great, happy holidays 🌶️🌶️🌶️🌶️
Ha! I'll get them to you ASAP! Merry Christmas!
Yummy! I’m gonna do it!!
Thanks Marci! Love your videos 🥰
That's awesome! Let me know how they turn out. Thanks for watching!
I will be making Tamales this week. I will use your recipe. Thank you,
Update: I finished the Tamales today. They are in the steamer now. The Masa came out perfectly. You gave me a great recipe. 😃
I'm so happy to hear that! Thanks so much for coming back with the update.
Excellent video, thanks
This really does look so easy Marcy. Your tamales look sooo good!😋
Thanks. Making masa is easy, that's why I hope this recipe encourages people to try it. When I first started making tamales on my own, probably about 30 years ago, I was so intimidated. I would always by the masa already prepared. But one year, I bought a really bad batch and I was so mad because it was expensive. So ever since then, I started making it on my own. And now, I think it's so easy, I would never go back to buying it again.
Thank you was looking for an easy recipe
Thank you. Looks awesome 😎👍
Thank YOU for watching!
It looks delicious 😊
Thanks! They were.
I followed this EXACTLY and it sunk like a rock.....
Mine did too. I watched a video that told me that if there was salty in the masa it will not float. I had salt in my broth.
"Spreading, filling and folding!" Great video, I will be cooking some tamales tomorrow! Thank you for your video!
"Spreading, filling and folding" pretty much sums it up. Lol Thanks so much watching!
I feel like a pro at my masa now! Thanks to you Marcy. I miss seeing Marley 😢
That's awesome. I'm sure you are a pro! Thanks for remembering my Miley. We've been missing her so much now that it's Christmas. She used to love getting presents and opening them.
Thank you...Marcy
Yummy tamales 🫔
Merry Christmas 🎄🤗
Thank YOU! And Merry Christmas!
Thanks for this. Good masa is the key to tamales. This recipe is a keeper !
I couldn't agree more. Thanks for the comment.
We made 13 dozen this weekend, it was exausting!!! but they came out so good!!! Hadn't made them in two years!
Oh wow! 13 dozen. You're probably still recovering! Lol I'm sure they were worth all the work, though. 😋
Thank you 🙏♥️✌️😎
Reserve a cup and add an egg mix well and chill. After cold and firm make little quarter sized balls to poach in chicken soup to make masa ball soup! ( Gluten free matzo ball soup)
Making the masa has been a really intimidating part of making tamales. But after watching your video I think I am ready! Let's make some tamales 🫔 😋
Attempting to make Tamales has always been intimidating. I have always been told that it takes to long for one person to make alone. It will take all day and you will need help to get it done. Don't even try just buy. You make this recipe look doable with success. I am also from New Mexico native to Albuquerque and am addicted to Red Chile and love Tamales. I will attempt to make your recipe and hope for victory in my attempt. Thank you for your step by step video. Look forward to seeing more NM recipes.
Looks great, will try your version, btw,flew to guanajuato mx last march for a wedding,during the week of Flores, INCREDIBLE!
Marcy I like a lot of masa!😋
You can definitely add as much or as little as you like, once you make it.
Our family is from New Mexico. We love, good and delicious tamales. We are just so picky about our tamales. We are mostly picky about the Masa. I can't wait to try your recipe. Your finished product looks like a perfect tamale. Your Masa and tamale recipe looks the same as what I was raised and grew up with. We Like Us slick and smooth Masa with red chili put in it. We also like the inside pork to have enough chili and flavor. In New Mexico, the families get together during the Christmas season and make tamales together. They have an assembly line going.
Loved reading your comment because I'm picky about the masa, too. I hope you like this recipe. You'll have to let me know after you try it.
Yum
love the video, You know if you disengage the blender paddle before you lower it, saves you time and mess.
Thank you Marcy 😊from Barbara
Thank you Marcey looks delicious 😊
You're so welcome. Thanks for watching, Barbara. Hope you're enjoying this holiday season.
Looks great. My pork is almost done.
thank u for sharing...wat kind of red chili did u use..thank u
I learned how to make Mexican dishes in cooking school, but they're Tex-mex with a French accent. I want authentic 😩 Mexican food only. I'll be watching for recipes and real Mexican ingredients, and of course, the preparation process! Thank you for showing us how 🤔 to keep it authentic! 🎉
Hard to find authentic Mexican food in TX, way to much tex-mex😢
I went to the CIA in San Antonio, and while we did learn traditional French cooking, it included a lot more of the authentic Mexican dishes. Try looking for videos with Rick Bayless. He teaches authentic Mexican and his videos are prolific.
@kristienorsedragonwebber132No, I too went to cooking school, and I have worked with Mexican and other immigrants and learned from private Mexican citizens.
Hi there did you make your own red chili sauce? If so how do you make it? I love your channel!
Marcy do you have a recipe for the red Chile sauce? Thank you
You make it look easy! Im wanting to try to do my first batch ever and been looking at recipes. This seems the most easygoing one. Approximately how many does this batch make?
This makes about 3 dozen, but you could probably make 4 dozen if you use a little less of the meat filling than I do. Thanks for the nice comment.
Hi Marci! Great content! Who does your masa? Farms? Have you ever made them with tamale paper???? Yes 👍🏽 Nicaraguan tamales!?
This is a very good video tutorial and I have everything for making tamales except that stand mixer...dang!
Looks like so much fun and I have been wanting to do this for several years.
But I have a space problem.... I live in a toy hauler. Very frustrating at times.
But things can change!
So Marcy?? How about a green corn tamale recipe?
My favorite of all is the green corn with a strip of chili and cheese inside of masa dough combined with ground up corn kernels.
I'm hungry thinking about them.
When I lived in Tucson mom's in the neighborhood would make up several dozens and send the kids door to door selling them.
I love those and these were not sweet tamale elote.
You know what I'm talking about? Can you please check it out and thanks in advance.
I know exactly the kind of tamales you're talking about, and they are delicious. Next time, I make tamales, I'll try to make those. But it may be a while. I've already had my fill of tamales for the season. Lol
@@marcyinspired1442
I will look forward to it!
Thank you!
Wow, they look so good I’ve never made them. I don’t think I know how to do that 😮they might not come out as good as yours. I don’t know how to make the red sauce or the spices, but I’ll have to check out your next video like you said. 😅 great 👍🏼 video
Making tamales is tedious, but not hard. And, if you make them with family or friends, it can be fun. Hope you were able to catch the next video and will give tamale-making a try sometime. Thanks for watching.
@@marcyinspired1442 ok thank you ! I will try and I will check it out. :)
I’m making Tamales for Christmas Dinner here in South Dakota
That's perfect because tamales are little gifts we get to unwrap! Merry Christmas!
Hi Marcy
I have a question for you why is it some other videos i've seen they use 5 tablespoons of baking powder and you only use one ?
I'm just curious,
your recipe is the best !!
Thank you
Thank you so much for posting your Masa recipe. I used to make tamales a long time ago, but life got busy and I stopped making them as they were so time consuming. I decided it's time for me to get back to it, but I'm feeling a bit rusty especially making the Masa. Thank you for your recipe and steps...I'm feeling a lot more confident. One question though, if I have any Masa left can you freeze it for later? Thanks again!!!
I don't recommend freezing it at all. If you have any masa left, I would use it in a baked casserole. You can use chili beans, or anything you have on hand and place it in your baking dish. Then wet your spoon to help you spread a layer of the leftover masa all across the top. Sprinkle with some cheese, and bake. That's exactly what I did when I ran out of the filling and still had a little masa left. And it's delicious.
Thank you so much!! @@marcyinspired1442
Hi Marcy, I'm a new subscriber. Which Maseca flour is best for tamales? The white bag or the yellow bag? I saw an earlier video and you used the white bag. What's the difference? Love your videos. Thank you.
You can use either. I've made the exact same recipe with both and don't see a difference.
@marcyinspired1442 Thank you so much for responding. Have a Merry Christmas and a Happy New Year!
If you use vegetable shortening instead of lard, would you whip before the flour and for that long? Thoughts?
Hi there did you make your own red chili sauce? If so how do you make it? I love your channel! 4:18
Yes, I did. Here's a link to the video showing how I make the shredded pork in red chile sauce for the filling: ua-cam.com/video/66fmQlM8BBk/v-deo.htmlsi=Dv-6L4lBol1aGwhZ
Did the masa firm up in the cooling process?
Do I have to use lard con I used shortening instead
Question if you don't like nothing hot. What sauce can you put in it? I like the flavor but I don't like the hotness. It that makes sense.
How do you make the chili
This looks delicious! I am going to a tamale assembly party and am asked to take 5 lbs of masa. Can you tell me approximately how much this recipe will make? Also, can this be made the day ahead and refrigerated?
This recipe makes about 3 dozen tamales. Unfortunately, I don't recommend refrigerating masa. I did that once, and never again. The tamales turned out terrible. I think it's because the fat hardens when it cools. But maybe someone else reading this can weigh in, because this is just my experience.
Hi Marcy - I'm making my first chicken tamales tomorrow and my son would like to help me since it's both our first time to make chicken tamales . My question is: is it true that the broth should be warm to the touch when mixing with the masa using a stand mixer? Please advise thank you so much! Raquel in LA, CA❤🙏😀
I love tamales and this looks so good! Do you have a cookbook published?
Thanks so much! I would love to put out a cookbook someday, Lord willing.
@@marcyinspired1442
❤️
Did you graduate from Gadsden?
what can you use if yout don't have a mixer
My aunt wraps the individual tamales in foil to keep them from being too dry. Keeps everything together too
So, I have a question, why are you folding the husk with the masa over the meat but leaving the husk inside the tamale??
What size is your steamer pot and make.
I think it's a 24-quart, but it doesn't say anywhere on the pot. I hope I'm guessing right. I've just had it for so long.
Thank you for replying
Ok,
oh you can buy it already made? hmm I'm tempted. A lady in my area makes the best ever. she uses oil instead of lard and they are light & fluffy. she charges too much so I want to try it myself
I love your cooking but I'm buying my tamales.. unless I can get you to make me some. Lol.
Ha! I think I'm done for the year. But everywhere I go these days, people are selling tamales, even out of the trunk of their cars. There should be no shortage for anyone looking to buy them.
If I had one of those standing mixers I would give it a try. 😀
How do I know if there’s too much liquid?
Instead of pork lard can you use beef tallow?
Yes
Thank you!! Was that instant Maseca?
Yes, the bag I used says, "Instant," although I make my masa the exact same way even when I don't use instant. I always just grab the one that says "for tamales."
To quick reheat the next day, make a "steam blanket" from a paper towel. First, unwrap the tamale. Grab a full sheet paper towel, fold it in half and run it under the faucet. Wring out most of the water and use it to cover the tamale like a baby blanket. Now put it in the microwave for 30 seconds to a minute (2 minutes if frozen) and the tamale will steam instead of dry out in the microwave. The "steam blanket" method works for next day burritos too. And don't laugh, I use the steam blanket method for reheating Quarter Pounders the next day (because I like to get the BOGO special) Great for reheating one or two tamales to have with your eggs at breakfast.
Hey, you notice the %$#@ that microwaves fish in the employee lunch room? Teach them the steam blanket method so their fish doesn't stink up the lunch room.
Mmmm but I eat them out of the husk w my hands haha are you supposed to take it out of the husk??? Cause I been doing it all wrong 😞
Since I am allergic to pork I will be using beef. I like tamales but most people make them either pork or pork and beef. Which means many times I am looking at people enjoying tamales while I eat something else. 😢
We don’t eat pork in our household either. We make shredded beef and they’re so good! This year I’ll be using butter instead of olive oil for my masa preparation
oh my they did not dry out? what i did i do wrong
𝓜arcy....Have a very 🎄 "𝓜erry Christmas!" to you & 'urs.. 🎅 ᶫᵒᵛᵉ ᵧᵃ! ~❤
Thank you so much! That's very sweet of you. Merry Christmas to you and your family, as well.
i got no corn husk either i was just gonna make like a tamale ball or pie or something lol since me making tortillas will remain a disaster oh i tried years ago bought a bag of masa flour and made hard little discs man that bag moved from like two houses with us before i said just let it go to myself and tossed it lmbo
Let them set about 15-20 minutes after cooking so masa sets
How many tamales with thus recipe
i aint got no lard no manteca no crisco no bacon grease and my son wont go to the store- yet anyway lol
Well...😂 looks like you ain't got no tamales 😕.
@@misstlc7136 still ain't had none either all I gotta today is beans and rice and zero else I do have that bag of masa left but what to do with water and masa cause it's all I got till the ninth!
It was falling apart when she unraveled it.. definitely couldn’t eat those by hand!
By all means pronounce it correctly
This is way to much lard ! For 6 cups of masa ??? 1lb of lard goes into 4 or 5 lbs of masa , the whole bag , just saying these will probly leave a later of grease in your mouth, i mean the mixing is right but the ratio is off
How much should go? Will it be sticky enough? Or too dry?
I’m inexperienced with tamales but I’m wondering if that’s why the masa didn’t become firmer. It appeared very soft.
I agree
It looks right to me . This is her heritage , I'm sure she knows what she's doing . Nobody wants dry tamales.
They look very moist when they first come out, but then firm up after awhile.
You know it's not cooked,
Hello! I’m saving this for the next time I make tamales! I can’t find the green tamale video? Did you post yet?
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Hi there did you make your own red chili sauce? If so how do you make it? I love your channel!
Thanks so much for watching. Here's the link to my recipe for the shredded pork in red chile sauce: ua-cam.com/video/66fmQlM8BBk/v-deo.htmlsi=Dv-6L4lBol1aGwhZ