Masa Dough

Masa Dough

Soft, pliable masa dough forms the base for tamales, tortillas, and gorditas.

Total 30 min Makes 20 tortillas Calories 140/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

This simple dough combines masa harina with warm broth or water and lard until it reaches a smooth, moldable texture. A quick float test in water confirms the right consistency before you shape it into tortillas or spread it for tamales. It comes together in minutes and keeps well for same-day use.

Ingredients

  • 4 cups masa harina
  • 2 1/2 cups warm water or chicken broth
  • 1/2 cup lard or vegetable shortening, softened
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder

Method

  1. In a large bowl, whisk together the masa harina, salt, and baking powder.

  2. Add the warm water or broth to the dry ingredients and mix with your hands until a soft dough forms, about 2 minutes.

  3. Add the softened lard and knead the dough until it is smooth, evenly moistened, and no longer sticky, about 3 minutes.

  4. Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes to fully hydrate.

  5. Test the dough by dropping a small ball into a cup of water; if it floats, the masa is ready to use. If it sinks, knead in another tablespoon of water or broth and test again.

  6. Divide the dough into 20 equal balls, keeping them covered with a damp towel until ready to shape and cook.

Rate this recipe

★ 4.2 (1)

Masa Dough

This simple dough combines masa harina with warm broth or water and lard until it reaches a smooth, moldable texture. A quick float test in water confirms the right consistency before you shape it into tortillas or spread it for tamales. It comes together in minutes and keeps well for same-day use.

30 min 20 tortillas 140 cal

Ingredients

  • 4 cups masa harina
  • 2 1/2 cups warm water or chicken broth
  • 1/2 cup lard or vegetable shortening, softened
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking powder

Method

  1. 1

    In a large bowl, whisk together the masa harina, salt, and baking powder.

  2. 2

    Add the warm water or broth to the dry ingredients and mix with your hands until a soft dough forms, about 2 minutes.

  3. 3

    Add the softened lard and knead the dough until it is smooth, evenly moistened, and no longer sticky, about 3 minutes.

  4. 4

    Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes to fully hydrate.

  5. 5

    Test the dough by dropping a small ball into a cup of water; if it floats, the masa is ready to use. If it sinks, knead in another tablespoon of water or broth and test again.

  6. 6

    Divide the dough into 20 equal balls, keeping them covered with a damp towel until ready to shape and cook.