INGREDIENTS

INSTRUCTIONS

Begin with masa and lard that is well chilled from the refrigerator. Mix
together the chicken stock, baking soda, salt and 1/2 cup of mole. Place
masa in the bowl of an electric mixer and beat on medium speed until light
in texture. Add the chicken stock mixture slowly while continuing to beat
at medium to high speed, scraping down the bowl with a rubber spatula
occasionally. Turn the mixer up to high and add the lard, a tablespoon at a
time beating well after each addition. Continue beating and scraping the
bowl until mixture is light and fluffy, about 15 minutes total. Test for
lightness by dropping 1 tablespoon of dough in a glass of cold water; if it
floats, the mixture is light enough. If not, continue beating a few minutes
longer. This recipe yields enough dough for 12 to 16 tamales.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6160 broadcast 12-23 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-12-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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