This tamal dough recipe for Mexican savory tamales starts with fresh masa (the nixtamalized corn dough used to make tamales and tortillas) from MASAMOR. Lard, baking powder, salt, and broth are added to make a fluffy, light, tender, and flavorful tamal that can be stuffed with your favorite filling, like Red Chile and Pork or Rajas Con Queso.
1 kilo lard
2 teaspoons baking powder, divided
2 tablespoons salt, divided
2.5 kilosfresh ground masa, unprepared for tamales, divided
2 to 3 cups broth from cooked pork roast or chicken broth, divided
½ cup red chile sauce, (only add if making red chile pork tamales!)
Place 1/ kilo of lard in a large stand mixer and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. (The flat beater is the ideal accessory for mixing.)