Ingredients:

  • 2 cups masa harina (240g, Mexican corn flour)
  • 1 teaspoon baking powder (5g)
  • 1 teaspoon salt (6g)
  • ½ cup unsalted butter (113g), softened (or lard for a more traditional touch)
  • 1-1¼ cups chicken or vegetable broth (240-300ml), warm
  • 1 teaspoon chili powder (optional, adds kick) (2g)
  • ½ teaspoon garlic powder (optional) (1g)

Instructions:

  1. In a mixing bowl, whisk together masa harina, baking powder, salt, and any optional spices until well-mixed.
  2. In a separate bowl, beat the softened butter until light and fluffy.
  3. Gradually add the dry mixture to the creamed butter, mixing until crumbly.
  4. Slowly pour in warm broth, mixing until a smooth and pliable dough forms. Adjust broth as needed for consistency.
  5. Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes to an hour.
  6. After resting, the masa will be ready to be spread onto corn husks for tamale assembly.