Mix Maseca Tamal or Masa Harina, baking powder, salt, garlic, and onion powders in a bowl. Add enough chicken broth/or water and mix thoroughly with your hands to make a soft moist dough.

In a standup mixer, mix the lard or shortening with the paddle attachment until light and fluffy.

Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready.

Prepare your tamales with the filling of your choice. Yields: approx. 5 dozen tamales

Tamale dough can be refrigerated for 3 days in a sealed container, or frozen in an airtight container or freezer bag for up to 5 months.