Serves 60
Directions
- 1Beat the lard, either by hand or with a stand mixer, until fluffy.
- 2Gradually add the corn flour, alternating with the chicken broth, as the dough dries out.
- 3Add one tablespoon of baking powder and approximately two tablespoons of salt. Taste and adjust the salt, remembering the chicken broth likely already contains salt.
- 4Knead the dough until it is soft and spreadable, adding more chicken broth if it starts to dry out.
Ingredients
- 500 g manteca de puerco
- 1.5 kg harina de maíz
- 1.5 L caldo de pollo
- 1 cucharada polvo para hornear
- 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.
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