Masa (Tamale dough) from scratch
1 pound lard3 pounds finished fresh corn mixture (see instructions in Tamale-making Steps on Page G3)1 cup chicken or pork stock2 1/2 tablespoons saltBeat the lard in a large bowl with an electric mixer on medium speed until very fluffy and fully aerated, about 3 minutes. It may take longer if your mixer is not powerful. (A heavy-duty machine such as a KitchenAid is best.) The best alternative to a weak mixer is not a spoon, but your bare hand. Whip and beat the lard with a rapid folding motion until you feel the lard is fluffy and full of air. It should be as light as butter creamed for the lightest butter cake.Still mixing on medium speed, begin adding the fresh corn mixture a handful at a time. If mixture seems too stiff, add stock a little at a time, up to 1 cup. Stop to scrape down the sides of the bowl with a rubber spatula. When all the masa has been incorporated, the mixture should be very light and delicate, the texture of buttercream frosting. Beat in salt.When the dough has reached the light and fluffy stage, beat in 1/2 cup of the cooled red chile (from accompanying chile recipe) and mix thoroughly to color the dough evenly.To test the readiness of the dough, drop a teaspoon of it into a glass of water. If it doesn't float, continue to beat. If it does float, the mixture is ready to be spread onto corn husks, but can hold if other ingredients, such as the filling, need to be prepared. Makes enough masa to make 45-50 tamales.Approximate values per serving (masa only): 203 calories, 11 g fat, 6 mg cholesterol, 3 g protein, 24 g carbohydrates, 2 g fiber, 255 mg sodium, 48 percent calories from fat.
