Basic fresh masa

Time 10 minutes
Yields Makes enough for 4 to 5 dozen tamales
Basic fresh masa
(Stefano Paltera / For The Times )

In the bowl of a heavy-duty mixer, combine the butter and margarine. With the paddle attachment on high speed, whip for 2 minutes, or until fluffy. Lower the speed to medium and add the fresh masa alternately with 1 cup of the stock, then add the salt. Beat until well mixed.


Return the mixer to high speed and whip for 3 to 5 minutes, until the masa is the consistency of spackle. If necessary, add more stock, one-fourth cup at a time, until the correct consistency is attained.


Drop one-half teaspoon masa into a cup of cold water. If the masa floats, it is ready; if it sinks, continue whipping it for another minute. Repeat this “float test” until the sample masa floats.

From Alice Tapp. Unprepared fresh masa is available in Mexican or Latino markets.

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