Ingredients:

  • 1 cup High-Quality Lard (Manteca) or Vegetable Shortening (225 g), room temperature
  • 1 Tbsp Fine Sea Salt (15 g)
  • 4 cups Masa Harina (specifically for Tamales) (500 g)
  • 2 tsp Baking Powder (10 g)
  • 2 ¼ – 2 ½ cups Warm Chicken or Vegetable Stock (550 – 600 ml)

Instructions:

  1. Whip the Fat and Salt: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the room-temperature lard (or shortening) and the salt.
  2. Aerate: Beat on medium-high speed for 5–7 minutes, stopping to scrape down the sides frequently. The mixture must become visibly pale white and fluffy, resembling a light buttercream frosting. This aeration is crucial for light tamales.
  3. Mix the Dry: In a separate medium bowl, whisk together the masa harina and the baking powder until thoroughly combined.
  4. Heat the Stock: Gently warm the stock until it is warm to the touch (around 100°F / 38°C). Do not boil.
  5. Incorporate the Masa: Reduce the mixer speed to low. Gradually add the masa harina mixture to the creamed lard, alternating with the warm stock. Start and end with the dry ingredients (add the dry mix in 3 batches and the liquid in 2 batches).
  6. Mix Until Just Combined: Mix only until the dough comes together and is homogenous. Do not overmix. The resulting dough should be soft, sticky, and resemble a thick, wet cake batter.
  7. Perform the Float Test: Take 1 teaspoon of the masa dough and drop it into a glass of cold water. If the masa immediately floats, the dough is ready. If it sinks, return the dough to the mixer and beat on medium speed for another 2–3 minutes, then re-test.
  8. Rest the Masa: Cover the bowl with a tea towel or cling film and let the masa rest at room temperature for 30 minutes. This allows the corn flour to fully hydrate, resulting in a more tender final product.
  9. Ready to Spread: The masa is now ready to be spread onto your prepared corn husks and filled.