*  Exported from  MasterCook II  *

                            Plain Tamale Dough

Recipe By     : Gourmet Magazine - October 1993
Serving Size  : 1    Preparation Time :0:30
Categories    : Pastries And Pie Crusts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  Cup           Lard,Pork,Softened     OR
     1/4  Cup           Vegetable Shortening    AND
     1/4  Cup           Butter,Unsalted,Softened
   1      Teaspoon      Salt
   1      Teaspoon      Baking Powder,Double-Acting
   2 1/2  Cups          Masa Harina (Corn Tortilla Flour Mix)
   1 1/4  Cups          Chicken Broth

1)  In the bowl of an electric mixter, cream the lard with the salt and baking powder, scraping down the side of the bowl several times with a rubber spatula.  Beat the mixture on high speed for 3 minutes, or until it is light and fluffy and resembles frosting.

2)  Add the Masa Harina, about 1/2 cup at a time, scraping down the side of the bowl and beating well after each addition.  The mixture will resemble meal.

3)  In a small saucepan, heat the broth until it is lukewarm.  DO NOT LET THE BROTH GET HOT OR IT WILL MELT THE LARD!

4)  Beat the broth into the dough about 1/2 cup at a time and beat the dough until it is light a fluffy.  The dough should have the consistency of a soft cookie dough and a pinch of it should float briefly when laid gently on top of a glass of ice water.  If the dough sinks, beat it longer.

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