This is my go-to masa for tamales recipe. It doesn't use lard! It will yield about 3lbs of masa, and should make 25 to 30 tamales using corn husks. The amount will depend on the size of the corn husk as well as how much masa is spread over it.
3 to 5cupslow sodium vegetable broth (at room temp)
Instructions
To Make with Handheld or Stand Mixer
Place the shortening in a large mixing bowl, remember the end mixture is going to yield 3 lbs so your bowl needs to be large enough. Whip the shortening until it’s creamy, light and almost fluffy.
Add half of the masa harina, all the baking powder and the salt. Mix for a few minutes on low speed to help start incorporating the flour into the shortening. Little by little begin adding 1 cup of broth -- but don’t add it all at once, it won’t only splash up all over the place, but you may not need to use all of the broth to get the correct consistency.
Start increasing the speed and start adding the remaining masa harina until it’s all been added, and keep adding in more broth until you have a smooth and spreadable texture.
To Mix by Hand
In a large bowl mix the shortening until it’s a creamy, smooth texture. Next add the baking powder and mix again until well combined. Then add the salt and start incorporating the masa harina and the broth little by little.
Little by little begin pouring in the warm broth into the bowl. Keep going until you have a smooth masa that is spreadable. Watch my video and look at the photos for reference.
Video
Notes
*Important Note: Add the broth slowly, the humidity in your kitchen, altitude, and weather conditions of where you live will determine how much liquid you’ll need. I’ve lived in places where 3 ½ cups broth was enough, and another where 5 cups was needed.