Total Tamales
36
Masa
1008g
Lard
504g
Feeds
9
1008 ml
504g
1080g
54
36 tamales, feeds ~9 people at 4 per person
Inputs
Result
36 tamales × 28g masa = 1,008g. Broth = 36 × 28 = 1,008ml. Lard = 36 × 14 = 504g. Filling = 36 × 30 = 1,080g. Husks = 36 × 1.5 = 54.
Inputs
Result
24 × 28 × 1.36 (large multiplier) = 913.9g masa. Lard = 24 × 14 × 1.36 = 457g. Filling = 24 × 25 × 1.36 = 816g.
For regular-sized tamales, you need about 336g (2.7 cups) of dry masa harina per dozen. Each tamale uses approximately 28g of masa harina mixed with equal parts broth and about half as much lard. The finished masa dough is about 55g per tamale after mixing all ingredients.
| Size | Masa per Tamale | Per Dozen | Lard per Dozen |
|---|---|---|---|
| Regular | 28g | 336g | 168g |
| Large | 38g | 456g | 228g |
| Mini | 15g | 180g | 90g |
The traditional ratio is 2:1 masa harina to lard by weight (or 1:0.5). Some recipes go as high as 1:1 for extra-rich tamales. The lard must be whipped until fluffy before adding the masa and broth. Properly whipped masa should float in a cup of water — this is the classic test.
Plan 4 tamales per person as a main course, or 2–3 per person if serving with sides. For parties, budget 3 per adult and 1–2 per child. A batch of 3 dozen (36 tamales) feeds about 9 people. Tamales freeze well, so making extra is recommended.
Steam tamales for 60–90 minutes depending on size. Place them upright with open end facing up in a steamer. The masa is done when it pulls away from the husk cleanly. Let them rest 10–15 minutes after steaming for the masa to firm up.
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Last Updated: Mar 21, 2026
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