Step 1

Rule of thumb: 1 cup maseca to 1 cup liquid (reserved cooking liquid from meat filling of choice, broth, water or combination).

Step 2

In a large bowl or mixer, whip the lard until it's light and airy, almost like cake frosting before adding the baking powder and salt.

Step 3

Add 1 cup of the maseca and 1 cup of chili rojo sauce (or cooking liquid from filling of choice). Alternate 1 cup maseca to 1 cup liquid until all 8 cups are mixed together. Beat 5 minutes until light and fluffy.

Step 4

You are looking for spreadable smooth consistency — think spreadable hummus. If the dough is too dry, add more liquid. If it's too wet, add more maseca.

Step 5

Float Test: Grab a teaspoon of the mixed masa and drop it into a glass of cold water. If it floats it's mixed well and light. If it sinks, it needs more mixing.

Step 6

Cover and let rest for 30 minutes to fully hydrate. Use the dough immediately or cover and store in the refrigerator for up to 3 days.