Armour Easy Tamale Dough

Yields 21/4 pound finished dough or about 16 finger food tamales

  • 2 cups instant corn masa
  • 2 cups lukewarm broth or water
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Armour Star Lard (room temperature)

Combine corn masa, baking powder and salt in a bowl. Work broth or lukewarm water with fingers to make soft moist dough. In a bowl, beat Armour Star Lard until fluffy. Add instant corn masa and beat until dough has a spongy texture. Prepare tamale with desired filling.


  • 11/4 pounds boneless pork, chicken or beef
  • 11/2 oz chile pasilla or California pods
  • 1/8 cup lard
  • 3/4 cup water
  • 1/2 tablespoon salt
  • 16 corn husk
  • 2 1/4 pounds prepared Armour Easy Tamale Dough (from above)

Cover meat with water and bring to a boil in pan. Reduce heat and simmer until done, about two hours. Lightly sauté clean chile pods (remove stems and seeds) in Armour Star Lard. Place in blender, add water and blend until smooth. Cut meat into small pieces and cook in cooking lard until browned. Add chile mixture and salt to meat, cook for approximately 7 minutes. Soak corn husk for a few minutes and rinse well. Spread 2 1/4 ounces Armour Easy Tamale Dough evenly over corn husks, place a table spoon of meat mixture in the center, fold all sides to the center, place in a steamer. Cover with a wet cloth and steam, approximately 1 hour.