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.