Tamale Dough from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuniga Jemis
Seasoning your masa with spices and lard is an art form in itself. I’ve always enjoyed watching my Tía Lupita, Tía Odilia, Tía Julia and my grandmother season their masa without a recipe. After...
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Ingredients
- 5 pounds fresh ground corn masa for tamales (unseasoned nixtamalized masa), room temperature
- 2 tablespoons salt
- ¼ cup chili powder
- 2½ pounds lard, room temperature
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