Granny's Basic Procedure
3 lb Fresh masa (ask for coarsely ground) or 4 1/2 cups masa harina and 4 to
5 cups warm caldo de pollo plus more as needed
1 lb Lard (non-hydrogenated, no preservatives)
2 1/2 tbl Salt
Method :
If using fresh Masa, set aside. If using Masa Harina, place it in a large bowl
and reconstitute by adding 4 cups warm stock. Beat with a wooden spoon or mix
with your hands until you have a stiff, smooth dough like a medium-pliable bread
dough. Use a little more stock if necessary, but the mixture should not be
loose. Beat the lard in a large bowl with an electric mixer on medium speed
until very fluffy and fully aerated, about 3 minutes.
It may take longer if your mixer is not powerful (a heavy-duty machine such as a
Kitchen Aid is best). The best alternative to a mixer is not a spoon but your
bare hand; whip and beat the lard with a rapid folding motion until you feel it
lightening, and continue to whip until it is fluffy and full of air. It should
be as light as butter creamed for the lightest butter cake. Still mixing on
medium speed, begin adding the Masa, a handful at a time. Stop to scrape down
the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in
the Masa using your bare ha nd as a whipping and folding tool. If the mixture
becomes too stiff to beat, add up to 1 cup tepid chicken or pork stock, a little
at a time. When all the Masa has been incorporated, the mixture should be very
light and delicate, the texture of buttercream frosting. Beat in the salt. The
mixture is now ready to be spread onto corn husks, banana leaves, or other
wrappers and steamed
People don't grow up, they just learn how to act in public.
- Bryan White