From “Tamales” by Daniel Hoyer. Makes 5 cups, enough for 24-30 tamales
Ingredients
1 1/4 cups pork lard, butter or vegetable shortening
1 teaspoon salt
3 1/2 cups Masa for Tamales (see recipe at left)
2 to 2 1/2cups chicken, pork or vegetable broth
1/4 cup chile sauce (optional)
Directions
Using a stand or hand-held mixer or doing it by hand, whip the lard until it is fluffy, about 1 minute or so.
Add the salt and continue beating while adding the masa in 2-ounce pieces (about 1 inch) and waiting a few seconds between each addition while continuing to mix.
When about half of the masa is mixed in well, start alternating the masa with the broth until all of the masa is used along with about 2 cups of broth.
Add chile sauce or any other additions and whip until light and fluffy, adding more broth if mixture seems dry.
Test by dropping 1/2 teaspoon masa into a cup of cold water. If it doesn’t float, simply whip it for a few more minutes with added broth and test again.
Proceed to fill and wrap the tamales as directed in each recipe.
