Tamale Dough (Masa)

1. 1

   In a large bowl, stir the masa with the hot water until evenly moistened.

2. 2

   Knead several times to make a smooth dough.

3. 3

   In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes.

4. 4

   Add the salt and baking powder and beat at medium-low speed until incorporated.

5. 5

   With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally.

6. 6

   Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter.

7. 7

   Refrigerate the tamale dough in the bowl for 30 minutes.

8. 8

   Return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.

* Per serving · 4 servings · Values may vary.

No additional tips available.