Basic Mexican Tamale Dough

"A light and flavorful dough to make the best tamales. [Photographs: Joshua Bousel] This master dough recipe for Mexican tamales starts with either fresh masa (the nixtamalized corn dough used to make tamales and tortillas) from a tortilleria or masa harina (nixtamailzed corn flour that's reconstituted with water or stock). Then lard, baking powder, and chicken stock are beaten into it to create a light, tender, and flavorful tamale that can be stuffed with your favorite filling, like green chili and pork, rajas and queso, or red chili with chicken. A master recipe for a classic Mexican dough. Why This Recipe Works * Back lard adds a mild porky flavor. * Beating the dough until light and airy creates the most tender tamale. * Resting the masa for an hour allows for better hydration and lighter tamales. Notes: Fresh masa can be purchased at local tortillerias, if you are lucky enough to live near one. If not, masa harina, such as Maseca para Tamales (available at most well stocked supermarkets) can be used. Pork back lard is preferable for its mild pork flavor, although more neutral tasting leaf lard or vegetable shortening can be substituted...."