1Beat the lard, either by hand or with a stand mixer, until fluffy.
2Beat the lard, either by hand or with a stand mixer, until fluffy.
3Beat the lard, either by hand or with a stand mixer, until fluffy.
4Gradually add the corn flour, alternating with the chicken broth, as the dough dries out.
5Gradually add the corn flour, alternating with the chicken broth, as the dough dries out.
6Gradually add the corn flour, alternating with the chicken broth, as the dough dries out.
7Add one tablespoon of baking powder and approximately two tablespoons of salt. Taste and adjust the salt, remembering the chicken broth likely already contains salt.
8Add one tablespoon of baking powder and approximately two tablespoons of salt. Taste and adjust the salt, remembering the chicken broth likely already contains salt.
9Add one tablespoon of baking powder and approximately two tablespoons of salt. Taste and adjust the salt, remembering the chicken broth likely already contains salt.
10Knead the dough until it is soft and spreadable, adding more chicken broth if it starts to dry out.
11Knead the dough until it is soft and spreadable, adding more chicken broth if it starts to dry out.
12Knead the dough until it is soft and spreadable, adding more chicken broth if it starts to dry out.
Ingredients
500 g manteca de puerco
500 g manteca de puerco
500 g manteca de puerco
1.5 kg harina de maíz
1.5 kg harina de maíz
1.5 kg harina de maíz
1.5 L caldo de pollo
1.5 L caldo de pollo
1.5 L caldo de pollo
1 cucharada polvo para hornear
1 cucharada polvo para hornear
1 cucharada polvo para hornear
2 cucharadas sal
2 cucharadas sal
2 cucharadas sal
Equipment
batidora de pedestalInstant Potolla normal
Tips
The dough should be slightly salted when raw, as it will be perfect after cooking.
The masa should be soft and spreadable.
Keep caldo de pollo handy as the masa can dry out depending on the climate.
The tamales cook in 35 minutes in an Instant Pot or 1.5 hours in a normal steamer pot.