If you prefer preparing masa for tamales with fresh ground masa, here is a simple formula that works for me!
Course Masa
Cuisine Mexican
Prep Time 25 minutesminutes
Servings 48tamales
Equipment
Stand Mixer
Ingredients
5lbsmasa quebrada, fresh ground corn masa
1lbnatural rendered pork lard or white pork lard
2 1/2tspsbaking powder
Salt to taste
1 1/2cupschicken or pork broth
Instructions
In the stand mixer, add half of the masa, half of the lard, 3/4 c of broth, baking powder and salt to taste. Mix at med/high speed for 6-8 minutes or until smooth.
Mix in remaining masa and pork lard at medium/low speed. Gradually mix in remaining broth. The bowl will be full, so start on low. Taste for salt along the way. Continue mixing for 10 minutes. If your prefer a thicker masa, you can mix in some masa harina corn flour 1 tbsp at a time.
I did not add any red chile sauce to this masa recipe. If I were to add 1 cup of chile sauce, I would add less broth. So that all the flavors combine well and the masa really absorbs the salt, I like to cover and chill the masa overnight.
Notes
If you don't prefer to use pork lard, you can use vegetable shortening or even your favorite cooking oil.