Prepare this dough up to three days ahead, and refrigerate in an airtight container.
This recipe goes with Chipotle Beef Tamales, Pork and Ancho Chile Tamales with Mexican Red Sauce, Saffron Chicken and Sausage Tamales with Cilantro Cream, Goat Cheese Tamales with Olives and Raisins, Shrimp and Cilantro Pesto Tamales
Cooking Light DECEMBER 2008
1. Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.
2. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.
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