Whip lard at low speed until fluffy, or hand beat 1/2 hour.
Then slowly add Masa while mixing – Add baking powder. Add salt to taste. Add broth as needed. (have a glass of water nearby) Continue to beat until a small piece of dough floats in the glass of water.
Soak corn Husks for approx 1 hr in warm water. Spread 1 or more tablespoons of the prepared Masa, add your favorite filling, fold husk, tuck in end, steam 11/2 to 2 hours or until masa pulls away freely from husk. ENJOY!!
CAUTION, WARM MASA SPOILS! To avoid spoilage, keep masa refrigerated until ready to use.
MAKES 40 TO 60 TAMALES 5 lb regular masa bag.