The last, and only time I've made tamales, I used coconut oil instead of lard. They turned out very well. The masa was moist and both fillings I used were delicious, especially the pumpkin one. Next time, i will try to use less coconut oil because they were pretty calorific. I've posted both links that I used to come up with a recipe, and my ingredient lists. I hope they help.
Links:
Whole Foods, Black Bean and Spinach Tamales: Tofu Mom, Pineapple Tamales Masa:
6 cups masa harina
4 cups beef flavored broth (I use better than bouillon)
2 cups water (up to)
12 oz coconut oil (will use less next time)
1 tbs baking powder
1 tsp salt
1 tsp garlic powder
Filling #1 (Spinach & Black Bean)
2 cans (15 oz) black beans
1 lb baby spinach
2 tsp cumin seed
2 jalapeno peppers
8 cloves garlic
1 tsp salt
Filling #2 (Pumpkin & Soyrizo)
1 tbs vegetable oil
1 onion, chopped
14 oz pumpkin puree
1 can (15 oz) black beans
1 package (12 oz) soyrizo, broken up
½ tsp cumin
½ tsp pepper
1 tsp salt
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