Basic masa recipe.
- 5 ounces pork lard (or vegetable shortening if you wish), slightly softened
- ¾ tsp. baking powder
- 2 cups corn masa (Quaker Masa Harina) not instant.
- 1½ cups chicken broth
- 2 cups filling, such as pork, cheese or chicken
- Prepare the cornhusks. Cover the husks with very hot water, weight with a plate to keep them submerged, and let stand for a couple of hours until the husks are pliable.
- Prepare the masa. With an electric mixer on medium-high speed, beat the lard or shortening with the salt and baking powder until light in texture, about 1 minute, Continue beating as you add the masa in three additions. Reduce the speed to medium-low and add ½ cup of the broth at a time and continue beating for another minute or so, until a ½ teaspoon dollop of the batter floats in a cup of cold water (if it floats you can be sure the tamales will be tender and light).
- Using a Pressure Cooker. Place steamer rack in pressure cooker and fill water just up to the rack. Place tamales on rack with open ends up. If tamales are too tall to secure lid, you will need to make them smaller or trim the husks. Place pressure cooker top on and pressure cook on high for 20 minutes.