I've always used the Masa Harina in the bag and made masa, but I don't have an electric mixer at the moment to make them fluffy. How do you use fresh masa when making tamales? Just add it to the corn husk and wrap? Thanks.
It's going to depend on the Masa itself. If it is just the fresh ground corn, then you still need to mix in your other ingredients, lard, stock, baking powder, etc, whatever recipe you decide to use. Some places will sell fresh masa for tamalas already mixed up and ready to go, but it's typically labelled or sold as prepared masa. Whether you have fresh masa, or masa harina, you will still want to whip your lard and make a light and fluffy texture before mixing in your dough, so an electric mixer is always a good thing to have on hand, or Popeye arms.
Fresh masa goes bad pretty quick, so make sure to use within a few days or freeze.