About the Recipe
In a second bowl, whisk the eggs with the cool water.
PRODUCT
NEEDED!
Ingredients
1 kilo lard
2 teaspoons baking powder, divided
2 tablespoons salt, divided
2.5 kilos fresh ground masa (unprepared for tamales), divided
2–3 cups pork broth or chicken broth, divided
½ cup red chile sauce (only if making red chile pork tamales)
Preparation
Step 1
Beat the lard: Place half the lard in a stand mixer and whip until fluffy, scraping down the sides as needed.
Step 2
Season: Add half the baking powder and half the salt. Mix until combined.
Step 3
Add masa: Add half the masa, then slowly pour in half the broth (and red chile sauce, if using), mixing until smooth and spreadable.
Step 4
Test the masa: Drop ½ teaspoon of dough into warm water. If it floats, it’s ready. If it sinks, add a bit more lard, beat 1 minute, and test again.
Step 5
Repeat: Transfer the finished masa to a large bowl. Repeat the entire process with the remaining ingredients.
Step 6
Rest the masa: Cover the dough and set aside while preparing your fillings.