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A glass bowl filled with creamy masa for tamales without lard sits on a colorful cloth, surrounded by bowls, a cinnamon stick, and a wooden spatula labeled “MexicanMadeMeatless.com.”.
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5 from 54 votes

Masa for Tamales without Lard

This easy masa for tamales recipe uses whipped shortening instead of lard for the same light, fluffy texture. Just 5 ingredients and it's ready in about 20 minutes.
Prep Time20 minutes
Cook Time0 minutes
0 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 25 servings
Calories: 145kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • 7 oz shortening at room temp, this is 1 cup
  • 1.1 lbs masa harina for tamales I use Maseca brand
  • 1 teaspoon baking powder
  • 1 ½ teaspoons salt
  • 3 to 5* cups low sodium vegetable broth (at room temp)

Instructions

To Make with a Handheld or Stand Mixer

  • Whip the shortening in a large bowl until it's creamy, and fluffy. Use a large bowl, this recipe yields about 3 lbs. of masa.
    A glass bowl with whipped shortening for tamales masa, a glass of vegetable broth, and an embroidered napkin with yellow trim on a wooden table.
  • Add half the masa harina, all the baking powder, and the salt. Mix on low speed until it forms coarse crumbs.
    A person mixes masa dough for tamales in a glass bowl with a hand mixer on a wooden table, surrounded by flour and kitchen utensils. A colorful embroidered cloth is visible in the foreground.
  • Add the remaining masa harina and 1 cup of broth, scrape down the sides of the bowl, mix well.
    Top-down view of someone mixing tamale dough in a glass bowl with a hand mixer while pouring liquid in, surrounded by pottery, a colorful towel, and utensils on a wooden table.
  • Keep adding broth gradually, stop to scrape down the bowl, and mix until the masa is smooth, creamy, airy and spreadable.
    A bowl of creamy masa for tamales without lard sits with a spatula, hand mixer, ceramic bowls, and a floral embroidered napkin on a wooden table.

To Mix by Hand

  • Mix the shortening in a large bowl until creamy and smooth.
    A hand holds a bowl of shortening above a glass mixing bowl. Nearby are masa harina, vegetable broth,, a spatula, a spoon, a floral cloth, and a small bowl of salt on a wooden table.
  • Add the baking powder and mix until well combined.
    A glass bowl with whipped shortening for tamales masa, a glass of vegetable broth, and an embroidered napkin with yellow trim on a wooden table.
  • Add the salt, then start incorporating the masa harina little by little.
  • Pour in the broth gradually, mixing as you go, until the masa is smooth, airy and spreadable.
    A glass bowl filled with creamy tamale dough made with masa harina is being mixed with a wooden spatula. The bowl sits on a table with a blurred background and a dark object nearby.

Video

Notes

*Important Note: Add the broth slowly, the humidity in your kitchen, altitude, and weather conditions of where you live will determine how much liquid you’ll need. I’ve lived in places where 3 ½ cups broth was enough, and another where 5 cups was needed.
Float test: Not sure if your masa is ready? Drop a small ball into a glass of room temp water, if it floats, it's good to go. Full details here.

Nutrition

Serving: 25servings | Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 158mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Calcium: 37mg | Iron: 2mg
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