Active Time
20 MIN
Total Time
1 HR
Yield
Serves : makes 6 cups (30 tamales)

How to Make It

Step 1    

In a large bowl, stir the masa with the hot water until evenly moistened. Knead several times to make a smooth dough.

Step 2    

In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes. Add the salt and baking powder and beat at medium-low speed until incorporated. With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally. Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter. Refrigerate the tamale dough in the bowl for 30 minutes.

Step 3    

Return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.

Make Ahead

The Tamale Dough can be covered in plastic wrap and refrigerated for up to 3 days.

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