(Pronounced MAH-suh) This is a cornmeal dough that is widely used in Mexico to make tortillas and tamales. If fresh masa isn’t available in your area, this instant masa is a good alternative.
"Masa" is Spanish for "dough."
• 2 cups instant corn masa mix
• 2 cups lukewarm broth or water
• 1 tsp. baking powder
• 1 tsp. kosher salt
• ⅔ cup lard or shortening
Combine masa mix, baking powder and salt in a bowl. Work in liquid with hands to make a soft, moist dough.
In a small bowl, beat lard or shortening until fluffy. Add masa and beat until well combined.
Makes enough dough for about 16 small tamales
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