TAMALE MASA DOUGH

TAMALE MASA DOUGH image

Yield 36 tamales

Number Of Ingredients 5

6-3/4 cups masa (corn Tortilla mix)
3 Tablespoons salt
6-3/4 cuprs low-salt chicken broth, warmed
1-1/2 pounds lard
3 tablespoons red chili sauce (see Red Chile and Port Tamales recipe)

Steps:

Whisk masa and salt in large bowl. Gradually add 6 cups broth, stirring until smooth dough forms. Beat lard in lard bowl of heavy-duty mixer fitted with whisk attachment (or with electric mixer in extra-large bowl) until very fluffy, scraping down sides of bowl often. Add masa in egg-size lumps, beating until dough is blended and fluffy. Beat in up to 3/4 cup more broth by 3/4 cupfuls if dough is firm. Divide dough between 2 bowls (about 6 cups each). Mix 3 tablespoons chile sauce into dough for port tamales. * Can be made 1 day ahead. Dover bowls separately and chill. Tip: The key to light, tender tamales is lard. You can buy lard at the supermarket, from your butcher, or online at flyingpigsfarm.com. Be sure to read the label, though. Some supermarket brands contain bad-for-you trans fat.