"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak. Use this recipe to prepare Stupak's Steamed Pork Tamales, Fried Pork Tamales or Tamal Pie. More Mexican Recipes
How to Make It
In a large bowl, stir the masa harina with the water until evenly moistened; let cool. In the bowl of a standing electric mixer fitted with the paddle, beat the lard with the baking powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add the masa in golf-ball-size lumps, then drizzle in the chicken stock and beat the masa until completely smooth. Increase the speed to high and beat until fluffy, about 3 minutes; the texture should resemble soft hummus.
Notes
Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com.
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