Masa for Tamales

I'm going to experiment with tamales since the lady who brought the best tamales I ever ate has disappeared from the farmers market. First you need the masa

3 1/2 C Masa Harina, tamales grind
2 1/4 C Fairly hot water (140-160+ degrees)

Mix together well.

Cover and let sit for at least 30 minutes. May be refrigerated for up to 2 days.

Makes 3 1/2 cups; enough for 24-30 tamales.

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1 1/4 C pork lard, butter, or shortening
1 t salt unless commercial broth is used then skip salt
3 1/2 C Masa (see above)
2-2 1/2 C Chicken, Pork or Vegetable Broth
1/4 C Chile Sauce (optional)

Using a mixer or by hand beat lard until fluffy (about 1 minute)

Add salt and then continue beating while adding the masa in one
inch pieces waiting a few seconds between each addition while mixing.

When half the masa is mixed in, alternate mixing in masa and broth
until all the masa is used as well as 2 cups of broth.

Add chile sauce or any other additions and whip until light and fluffy,
adding more broth if it seems dry.

Test by taking 1/2 t of masa mixture and trying to float in cold water.
If it doesn't it is usually insufficient mixing or too little fat. Try adding
just a bit more water or broth and mixing thoroughly.

Fill and wrap tamales. Makes 5 cups, enough for 24 to 30 tamales.

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For sweet tamales (think breakfast or dessert).

1 1/4 C butter or vegetable shortening or a combination of the two
1/4 to 1/2 C sugar, brown sugar, or honey
1 t salt
3 1/2 C cool water or other as directed

Using a mixer or by hand beat fat until fluffy (about 1 minute); add
the sugar and beat 1 minute more.

Add salt and then continue beating while adding the masa in one
inch pieces waiting a few seconds between each addition while mixing.

When half the masa is mixed in, alternate mixing in masa and water
until all the masa is used as well as 1 1/2 cups of water.

Test by taking 1/2 t of masa mixture and trying to float in cold water.
If it doesn't it is usually insufficient mixing or too little fat. Try adding
just a bit more water and mixing thoroughly.

Fill and wrap tamales. Makes enough for 30 to 40 tamales. Serves 6
as a main course.