Ingredients

The following ingredients have 12 Servings
  • 2/3 cups lard ( or shortening)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 cups masa harina (corn flour - see notes )
  • 1 ½ to 2 cups  warm homemade chicken stock ( or store-bought low-sodium broth)
  • 2 to 3 tablespoons chile sauce (optional)

Instruction

  • Combine lard, salt, and baking powder using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
  • Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
  • Slowly add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. If it’s too dry, mix in a little more broth; if your dough is too loose, add more masa harina until you get the desired texture. Add chile sauce (if using) and stir to combine.
  • Test the masa by taking a small piece (1/2 teaspoon) and dropping it into a cup of warm water. If it floats it is ready; if it sinks, add a little more lard, beat for another minute and test it again. Repeat this process until the masa floats.
  • Cover the masa and set aside and make tamales with your filling of choice.