Basic Masa Dough

• 6 3/4 cups masa (corn tortilla mix)
• 2 Tbs salt
• 6 3/4 cups low salt chicken broth, warmed (or veggie broth if you want a veggie tamale)
• 1 1/2 lbs. lard (I know, disturbing, but use crisco, and keep in mind that this is to make 36 tamales - so over all, it's not really that much)
• 3 Tbs. red chile sauce
  

Whisk masa and salt is large bowl. Gradually add 6 cups broth, stirring until smooth dough forms. Beat lard in large bowl of heavy-duty mixer fitted with whisk attachment (or with electric mixer in extra-large bowl) until very fluffy, scraping down sides of bowl often. Add masa in egg-size lumps, beating until dough is blended and fluffy. Beat in up to 3/4 cup more broth by 1/4 cupfuls if dough is firm. Divide dough between 2 bowls (about 6 cups each). Mix 3 Tbs. chile sauce into one of the bowls. If you are using the salsa verde mix it into the other bowl - or leave it plain (or divide it into two and mix the salsa verde into one of those halves).