Basic Fresh Masa

1 2/3 cups butter6 tablespoons margarine5 pounds unprepared fresh masa2-3 cups chicken, pork, beef or vegetable stock2 tablespoons saltIn the bowl of a heavy-duty mixer, combine the butter and margarine. With the paddle attachment on high-speed, whip the butter for 2 minutes, or until fluffy. Lower the speed to medium and add the fresh masa alternately with 2 cups of the stock, then add the salt. Beat until well mixed. Return the mixer to high speed and whip for 3-5 minutes, until masa resembles the consistency of spackle. If necessary, add additional stock, 1/4 cup at a time, until the correct consistency is attained.Drop about 1/2 teaspoon of masa into a cup of cold water. If the masa floats it is ready; if it sinks, continue whipping the masa for another minute. Repeat this "float test" until the sample masa floats.Makes 30 cups or masa for 5 dozen tamales.Cook's note: Fresh masa can be found in Hispanic markets in two forms: prepared and unprepared. Unprepared masa is simply plain, wet, stone-ground corn dough.Nutrition values per serving: 194 calories, 8 g fat (4 g saturated), 29 g carbohydrates, 2 g fiber, 4 g protein, 14 mg cholesterol, 242 mg sodium."Tamales 101" by Alice Guadalupe Tapp (2002 10Speed Press, $19.95)