Basic Mexican Tamale Dough

• Canned Goods

  • 1 cup Chicken stock or store-bought low-sodium broth, homemade

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Kosher salt
  • 8 oz Lard

• Other

  • 2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note above

Found on seriouseats.com

Description

Ingredients

• 2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note above)
• 8 ounces lard, preferably back lard (see note above)
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 cup homemade chicken stock or store-bought low-sodium broth, plus more as needed

Directions

• 1. Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute. 2. Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour. 3. Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).