This is another slightly modified Rick Bayless recipe. I admit you can substitute vegetable shortening for the lard but I refuse to put it in the actual recipe.<\/p>\n

For me, tamales are special holiday food that should not be tampered with. Why mess with perfection? Using lard gives tamale dough a flavor and texture that I find authentic.<\/p>\n

$\"This$ <\/a>

This is not the lard I’m suggesting you use.<\/p><\/div>\n

Visit your local butcher to purchase your lard rather than buying it at the grocery store.Try it.<\/p>\n

Simple Tamale Dough<\/strong>
\nMakes about 2 dozen tamales<\/p>\n

$\"Masa$ <\/a>
Masa Harina is a coarse corn flour used for making tamales.<\/p><\/div>\n
Ingredients<\/span><\/p>\n
1 1\/3 cups (10 oz) pork lard slightly softened
\n1 1\/2 teaspoons baking powder
\n2 tsp salt
\n3 1\/2 cups dried masa harina for tamales mixed with 2 1\/4 cups hot water
\n1 to 1 1\/2 cups chicken broth<\/p>\n
Procedure<\/span><\/p>\n
\n
Mix the dried masa harina with the hot water and set aside<\/li>\n
Put the lard, salt and baking powder in a large bowl and mix with an electric mixer* on med\/high<\/li>\n
Continue beating while you add the masa harina mix a little at a time<\/li>\n
Reduce speed of mixer to med\/low and add 1 cup of chicken broth. Beat for 1 minute.<\/li>\n
Continue adding broth little by little until the batter has the consistency of thick cake batter. It should hold its shape on a spoon.<\/li>\n
$\"The$ <\/a>
The tamale dough is ready<\/p><\/div>\n
Add salt to taste.<\/li>\n<\/ol>\n
Use immediately or refrigerate for a couple of days. I find the end product is better if you make the dough the same day that you roll the tamales.<\/p>\n
*I burned out my last hand held electric mixer on my first batch of tamale dough. Then I switched to using my standing mixer and I have to say the dough is not the same. I’m going back to the hand mixer.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is another slightly modified Rick Bayless recipe. I admit you can substitute vegetable shortening for the lard but I refuse to put it in the actual recipe. For me, tamales are special holiday food that should not be tampered … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":9677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[369],"tags":[435,15,284,26,299,29,320,300],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/8571"}],"collection":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/comments?post=8571"}],"version-history":[{"count":40,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/8571\/revisions"}],"predecessor-version":[{"id":10203,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/8571\/revisions\/10203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media\/9677"}],"wp:attachment":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media?parent=8571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/categories?post=8571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/tags?post=8571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}