Ingredients

• ½-¾ cup chicken broth
• 2 canned chipotle chiles in adobo sauce
• 4-5 cups fresh masa dough
• 2-3 teaspoons salt (to taste)
• 1 tablespoon baking powder
• 1/2 cup shortening

Directions

1. Mix the shortening into the masa dough. You may need to use your hands in the first step to break up the dough before adding the shortening.
2. Add the baking soda and half the salt and mix together.
3. Add the chicken broth a few tablespoons at a time until the dough is smooth without any lumps.
4. Chop the chipotle chiles and mix into the dough until evenly distributed.
5. Store the dough in the fridge if you are not using it immediately.

Notes

Find the fresh masa dough in the meat department of HEB.