Masa for Tamales (Easy Tamale Dough) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Beat the lard and butter together in a large mixing bowl using an electric mixer on medium-high speed until extremely light and fluffy, about 8-10 minutes. The mixture should look pale and have almost doubled in volume.
2. 2Combine the masa harina, baking powder, salt, garlic powder, cumin, and white pepper in a separate bowl, whisking thoroughly to distribute the leavening and seasonings evenly.
3. 3Add the dry masa mixture to the whipped fat in three additions, alternating with the warm chicken broth. Begin with one-third of the masa mixture, beat until just combined, then add half the broth. Continue alternating, ending with the final third of masa harina.
4. 4Beat the mixture on medium speed for another 3-4 minutes until the dough resembles soft cake frosting and has a light, airy texture. The masa should be spreadable and hold soft peaks when lifted with a spoon.
5. 5Perform the floating test to ensure readiness: drop a small ½-teaspoon ball of masa into a glass of cold water. If it floats immediately, your dough is perfect. If it sinks, continue beating for 2-3 more minutes and test again.
6. 6Cover the prepared masa with a damp kitchen towel to prevent drying while you assemble your tamales. The dough stays workable for several hours when kept covered.
7. 7Spread approximately 2-3 tablespoons of masa onto each pre-soaked corn husk, leaving 1-inch borders on sides and 2 inches at the bottom. The layer should be about ¼-inch thick.