Ingredients:

  • 4 cups Masa Harina (Fine Grind)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Lard (chilled, cubed) OR Vegetable Shortening
  • 2 to 2 1/2 cups Warm Broth (Chicken or Vegetable)

Instructions:

  1. Soak the dried corn husks in very hot water for at least 1 hour until fully pliable. Drain and pat dry just before assembly.
  2. In a large bowl, whisk together the Masa Harina, baking powder, and salt. Set aside.
  3. Place the cold, cubed lard (or shortening) into a stand mixer fitted with the paddle attachment. Beat on medium speed until the fat is very light, fluffy, and pale white—about 5 to 7 minutes. This aeration is crucial.
  4. Gradually add the dry masa mixture into the creamed fat, mixing on low speed until just combined. The mixture will resemble coarse, crumbly sand.
  5. Slowly stream in the warm broth while mixing on low speed. Stop adding liquid once the dough holds together but remains moist and soft, resembling thick cake batter.
  6. Perform the Float Test: Drop a small teaspoon of masa dough into a glass of cool water. If the dough floats immediately, it is ready. If it sinks, add one tablespoon of broth at a time and retest.
  7. Mix briefly on low speed until everything is homogenous. Do not overmix once the liquid is added.
  8. Allow the finished masa to rest for 15 minutes before assembling tamales.