Published: by Absolutely Recipes, in the recipes category.

Mexican Tamale Dough.
Recipe.

Ingredients:

2 pounds fresh masa for tamales from a tortilleria or 3 cups of masa harina para tamales mixed with 2 cups water or chicken stock and left to rest, covered, for 15 minutes (see note)
8 ounces lard, preferably back lard (see note)
2 TSPs baking powder
2 TSPs kosher salt; for table salt, use about half as much by volume or the same by weight
1 cup homemade chicken stock or store-bought low-sodium broth, plus more as needed

Recipe Instructions:

Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until well whipped, about 1 minute.
Add one-fourth of the masa at a time to the lard, beating between additions until thoroughly incorporated.
Add chicken stock and continue beating until dough is light and has a soft and spreadable hummus-like texture.
Cover masa with plastic and refrigerate for 1 hour.
Remove masa from refrigerator and re-whip, adding additional chicken stock 1 TBSP at a time, if necessary, to return it to original hummus-like texture.
Use tamale dough in any tamale.
(See links above for ideas, assembly, and cooking instructions).
Special equipment
Electric mixer
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.
This.
Appears In
How to Make Mexican Tamales

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