Recipes from Mexico :: Mexican Side Dishes
4 1/2 (four and a half) c. corn flour
4 to 5 c. warm chicken broth, plus more as needed
1 lb. lard or shortening
2 1/2 Tbsp. salt
Place corn flour in a large bowl and add 4 c. of warm broth. Beat with a wooden spoon or mix with your hands until dough is smooth. Use a little more broth of necessary, but the mixture should not be loose.
Beat lard or shortening in a large bowl with an electric mixer on med. speed about 3 mins., until fluffy.
Begin adding corn flour mixture a handful at a time. Scrape down the sides of the bowl with a rubber spatula as necessary. Alternatively, beat in tamale mixture using your bare hand as a whipping and folding tool. If the mixture becomes too stiff to beat, add up to 1 c. tepid chicken or pork broth a little at a time. When done, the mixture should be light and delicate, the texture of butter cream frosting. Beat in salt.
