40-50 corn husks
20 oz masa harina
24-26 oz hot water or chicken broth, + more as needed
14 oz lard
2 tsp baking powder
2 tsp kosher salt
- Soak the corn husks in hot tap water until pliable, about 3 hours.
- In a large bowl, combine the masa and water/stock, making use sure to only add enough to form a crumbly dough. Let this mixture sit for 15 minutes.
- In the bowl of a stand mixer, add the lard and whisk for 2-3 minutes or until fluffy. Add the baking powder, salt, and ⅓C of the sauce your filling uses to the lard, then mix again until well incorporated.
- Using the paddle attachment, slowly add portions of the masa mixture to the lard mixture. Make sure to scrape down the bowl between additions. Add more water as necessary to achieve a soft dough consistency.
- Prepare a large pot with a removable steamer basket with about 1-inch of water. Place a small metal bowl in the center of the steamer basket, then place the wrapped tamales in the basket facing upwards. Use the metal bowl and the sides of the pot to prop the tamales up.
- Cover the tamales with extra corn husks and a damp clean dish towel. Then place a lid over the pot and steam the tamales for 1 - 2 hours. Or until the filling easily releases from the corn husks.