Originally Posted by Yakfishingfool
How do you make the masa concoction? There is lard and ???? Thanks. Scott
10 ounces (1 1/3 cups) rich-tasting pork lard, slightly softened but not at all runny
1 1/2 teaspoons baking powder
3 1/2 cups dried masa harina
for tamales mixed with 2 1/4 cups hot water
1 to 1 1/2 cups chicken broth
With an electric mixer on medium-high speed, beat the lard or shortening with 2 teaspoons salt and the baking powder until light in texture, about 1 minute. Continue beating as you add the masa (fresh or reconstituted) in three additions. Reduce the speed to medium-low and add 1 cup of the broth. Continue beating for another minute or so, until a 1/2-teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light). Beat in enough additional broth to give the mixture the consistency of soft (not runny) cake batter; it should hold its shape in a spoon. Taste the batter and season with additional salt if you think necessary.
For the lightest textured tamales, refrigerate the batter for an hour or so, then rebeat, adding enough additional broth or water to bring the mixture to the soft consistency it had before.
This is the best masa recipe i know. This is from Rick Bayless book. It will make about 3 doz or so tamales.