5 lb. masa preparada para tamales*
1 1/2 c manteca (lard)
2 c broth
1 tbsp. paprika
3-4 tbsp. chili powder, (try ancho or cascabel)
2-4 tbsp. salt (to taste)
*this is a wet dough, usually found in the meat or refrigerated section at Hispanic markets
Whip the lard and gradually add the masa and 2 c of warm broth. This may be done in a mixer (my KitchenAid will just barely hold it all) or the traditional mix-by hand method. Add the spices and mix well. Taste the masa for seasoning, adding more if necessary.