Basic Mexican Tamale Dough Recipe

• 2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note)
• 8 ounces lard, preferably back lard (see note)
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 cup
• or store-bought low-sodium broth, plus more as needed

1. Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
2. Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated. Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture. Cover masa with plastic and refrigerate for 1 hour.
3. Remove masa from refrigerator and re-whip, adding additional chicken stock 1 tablespoon at a time, if necessary, to return it to original hummus-like texture. Use tamale dough in any tamale recipe (see links above for ideas, assembly, and cooking instructions).

fresh masa, lard, baking powder, kosher salt, broth

Taken from www.seriouseats.com/recipes/2015/05/basic-mexican-tamale-dough-recipe.html (may not work)