Using Fresh Masa with Tamales

I've always used the Masa Harina in the bag and made masa, but I don't have an electric mixer at the moment to make them fluffy. How do you use fresh masa when making tamales? Just add it to the corn husk and wrap? Thanks.

Best Answer

It's going to depend on the Masa itself. If it is just the fresh ground corn, then you still need to mix in your other ingredients, lard, stock, baking powder, etc, whatever recipe you decide to use. Some places will sell fresh masa for tamalas already mixed up and ready to go, but it's typically labelled or sold as prepared masa. Whether you have fresh masa, or masa harina, you will still want to whip your lard and make a light and fluffy texture before mixing in your dough, so an electric mixer is always a good thing to have on hand, or Popeye arms.

Fresh masa goes bad pretty quick, so make sure to use within a few days or freeze.

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Do you add anything to prepared masa for tamales?

Make tamal masa: Add half the baking powder and half the salt to the lard and mix together. Add half the masa and mix together. Slowly add half the broth and half the red chile sauce, if using, to the masa and mix until combined. The mixture should be about the consistency of smooth peanut butter.

What is the difference between fresh masa and masa harina?

Fresh masa is dough made from freshly ground corn, and instant masa dough is made by adding water to masa harina flour. Not many people have time to go through all the steps required to make fresh masa dough, so purchasing masa harina flour saves time and allows anyone to make fresh corn tortillas.

How do you know when masa is ready for tamales?

How to tell if the masa is ready:

Take a dollop of masa and drop it in a cup of water.

If it floats, it's ready!!

If it doesn't float, beat it some more. There's NO such thing as over-mixing here.

Mix until it floats. It might just need more shortening.

After that, you're ready to spread, fill, and wrap tamales.

What is unprepared fresh masa?

Fresh masa, also labeled "unprepared masa," can be found refrigerated in Latin markets, often in 5-pound bags. It does not keep for long, so buy it the day you plan to make tamales, if possible. You will need a heavy-duty 6-quart mixer to beat the batter. If you have a smaller stand mixer, make the dough in 2 batches.

Fresh Prepared Masa for Tamales

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