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4 1/2 cups masa harina, such as Maseca
3 3/4 cups cold water
1 1/2 cups cold lard or vegetable shortening
1 tablespoon kosher salt
Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.
Combine lard, salt, and gebhardt chili powder. in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes. Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more.
Cover and refrigerate at least 1 hour or up to 2 days before using.
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Comments-I slow cook the pork in red chile rather than using water. You can use some of the liquid from the pork and chile for the masa but it won't be enough. I use a quality boxed chicken stock for the rest.
I combine the masa with a little salt first. Beat crisco or lard separately then combine with the masa and salt. Reserve about 1/3 cup lard and melt. Add the stock a little at a time while mixing thoroughly. Add the reserved melted Crisco or lard last.
When I make pork or chicken tamales, I use the broth from cooking the meat rather than plain water to make the masa. It adds so much flavor!
I always use a little baking powder for lightness, Gephardt chili powder for color and flavoring, and melted lard. That's how my grandmother taught me so I don't deviate.
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