The secret of good masa is in the kneading...
Masa
Bring lard to room temperature. In a large bowl mix lard with two tablespoons chili powder and 1 tbsp salt. Blend with a fork until the lard reaches the consistency of whipped cream.
Add 6 cups of masa, one cup at a time, blending thoroughly between each cup.
Add the cup of broth from the pork tamale mixture and blend. Add the remaining two cups of masa and knead with your hands.
Add chicken broth ½ cup at a time, until mixture has the consistency of mashed potatoes. Mixture should be smooth. The secret of good mass is in the kneading. Don’t try to rush this phase…making the masa will take about an hour.
For the filling see Pork Tamale Mixture Recipe.
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