I still have not mastered it after 4 or so tries with different methods. I need to make them with lard to get the perfect texture!
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Yes, lard and
I always make a broth with the chicken, pork and beef that I cook to make it nice and moist. The tamale pile must be lifted up out of the water with an upside down plated and then covered with towels, and then the entire pile covered with little kitchen towels, as well, to keep the pot and contents nice and soft. When making the masa, it should look like mashed potatoes, or sort of like tooth paste. I hope this helps!