The chicken stock should be warm or at room temperature. If it’s too hot, the lard in the dough will melt and separate. Instead of chicken stock, you can use beef or vegetable stock. For sweet tamales, use water.
Ingredients:
1 1/2 cups lard or vegetable shortening, at room temperature
4 cups masa harina
1 teaspoon baking powder
1/2 tablespoon salt
3 3/4 cups warm chicken stock or water, divided (see Recipe Note)
Be an Author
