Although I think lard gives the best result for tamales, you can also make a perfectly acceptable version using palm oil or vegetable shortening. Under no circumstances should you try to use margarine for tamales, it simply will not work. Look for solid palm oil and other trans-fat free shortenings at your natural foods store.

Use this masa to make Gwyneth Doland’s Summer Squash Tamales.

More on Tamales
Click here for our full tamale making tutorial.

Makes Enough for 24 Medium Tamales

If you’re using masa harina, pour it into a bowl and add the 2 cups warm water. Work the mixture into a dough with your hands, then set it aside to rest for about 15 minutes.

Add the palm oil or vegetable shortening to the work bowl of a standing mixer fitted with the whisk attachment (or use a regular hand mixer in a large bowl) and beat it together with the salt and baking powder until light and fluffy.

If you’re using a standing mixer, switch to the paddle attachment. While beating, add the reconstituted or fresh masa by handfuls into the work bowl. Add the stock and beat until combined. Taste the mixture and add salt if necessary.

Continue beating until the masa is light and fluffy, about 15 or 20 minutes. The masa is ready when a grape sized ball of dough floats in a glass of cold water. If the dough sinks, continue beating 5 minutes longer, then test it again.