4 to 5 cups warm chicken broth, plus more as needed
1 pound lard or shortening
2 1/2 tablespoons salt
Place corn flour in a large bowl and add 4 cups 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 medium
speed about 3 minutes, 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 cup 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.