Tamale dough

• 150 grams cold lard or vegetable shortening
• 1 tsp baking powder
• ½ tbsp salt
• 2 c. or 250g of maseca
• 2¼ c. or 18 oz chicken or pork broth

---

Beat the lard until fluffy

Mix the dry ingredients, then beat in ¼ cup at a time until fully incorporated

Mix in the broth a bit at a time until full mixed, then continue beating 1–2 minutes

Makes enough for 12 tamales.

Line wrappers with dough. Fill with filling (shredded chicken mixed with salsa verde or hatch green chilis, black beans and cheese, puerco rojo, birria, etc) and close. Steam for 60–90 minutes, allow to cool for 15 minutes, remove wrappers and serve.