Tamale masa
Light, fluffy, seasoned masa dough for spreading onto corn husks, naturally gluten free and easy to make vegan.
Make this once, then cook it into 35 different dishes.
- Time35 min
- LevelMedium
- Costabout £0.41 a head
- Makesabout 1.4 kg dough, enough for around 24 tamales
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the shortening in a large bowl with an electric whisk for 3 minutes until very pale and fluffy, like buttercream.
3 min - 2
Mix the masa harina, baking powder and salt in a separate bowl.
- 3
Beat a third of the masa mixture into the shortening, then a quarter of the warm stock. Keep alternating dry and wet, beating for 1 minute after each addition, until all is used.
- 4
Beat on a high speed for 3 to 5 more minutes. The dough should be soft and spreadable, like thick hummus or soft cake batter, and hold a soft peak.
4 min - 5
Float test (a guide only): drop 0.5 tsp of dough into a glass of cold water. If it floats it is light. If it sinks, beat for 3 more minutes. The real test is a dough that spreads easily and tastes well seasoned.
- 6
Taste and add salt if it needs it, because steaming mutes the flavour. Cover with a damp cloth and rest for 30 minutes, then beat for 1 minute again before spreading on soaked corn husks.
About tamale masa
Tamale masa is the soft, fluffy corn dough that wraps around the fillings of tamales. It is made by beating fat into masa harina (corn flour made from corn treated with lime, a process called nixtamalisation), then beating in stock, baking powder and salt until it is light enough to spread.
The dough tastes mildly of sweet corn with a slightly earthy, tortilla like flavour. Inside the steamed tamal it becomes tender and cake like. Because it is made only from corn, fat and stock, it is naturally gluten free, and this version is dairy free, egg free, nut free and vegan.
Masa harina is not the same as cornmeal, polenta or cornflour: they will not give the right dough. Look for brands such as Maseca (the one labelled "for tamales" has a coarser grind), sold in the world foods aisle and online.
Tips
- Use masa harina, not polenta, cornmeal or cornflour. Only masa harina has been treated with lime and will bind into a dough.
- Use warm stock. It hydrates the masa harina faster and keeps the fat soft so the dough stays fluffy.
- For a traditional flavour replace the vegetable shortening with 225 g lard and use chicken stock, but it is then no longer vegetarian.
- Season the dough boldly. Plain masa tastes flat once steamed, so it should taste slightly too salty to start with.
- To assemble, spread about 50 g of dough (3 tbsp) on a soaked dried corn husk, add filling, fold and steam upright for 60 to 90 minutes until the dough pulls cleanly away from the husk.
Storing and freezing
Keeps in a covered bowl in the fridge for up to 3 days, or freeze in portions for up to 3 months. Thaw overnight in the fridge, then beat for 2 minutes with a splash of warm stock to restore the fluffy texture. Cooked tamales keep for 4 days in the fridge and must be reheated until steaming hot all the way through.
Dishes you can make with tamale masa
Tamales Rojos de Cerdo (Red Pork Tamales)
GFDFEFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFTamales Rojos de Puerco (Red Pork Tamales)
GFDFEFTamales Verdes de Pollo (Chicken Tamales in Green Sauce)
DFEFNFTamales de Puerco en Salsa Verde (Pork Tamales in Green Sauce)
GFDFEFTamales Rojos de Rajas con Queso (Red Poblano and Cheese Tamales)
GFEFNFTamales Colados de Pollo (Yucatan Smooth Tamales)
GFDFEFTamales de Pollo en Mole (Mole Chicken Tamales)
GFDFEFTamales de Pollo con Mole (Chicken Mole Tamales)
GFDFEFTamales Verdes de Pollo con Pipián (Green Chicken Tamales)
GFDFEFTamales de Birria (Birria Tamales in Corn Husks)
GFDFEFTamales de Tinga (Chicken Tinga Tamales)
GFEFNFQuestions
What is masa harina and where can I buy it?
It is a flour made from dried corn that has been cooked in lime water, then ground. Brands like Maseca are sold in the world foods aisle of large supermarkets, Mexican shops and online.
Can I use cornmeal or polenta instead?
No. Cornmeal and polenta are not treated with lime and will not bind into a dough, so the tamales will be gritty and crumbly. Always use masa harina.
Is tamale masa gluten free and vegan?
Yes, this version is both, as well as dairy free, egg free and nut free. Use a vegetable shortening, a gluten free vegetable stock and a gluten free baking powder.
Why is my masa dry or crumbly?
It needs more liquid. Beat in warm stock a tablespoon at a time until it is soft and spreadable. The dough thickens as it rests, so check again after 30 minutes.
How do I know when the tamales are cooked?
The masa is firm and pulls away cleanly from the corn husk. Unwrap one after about 60 minutes to check. If it is still sticky and soft, steam for 15 minutes more.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.