Place the fat in a mixing bowl and beat until fluffy.
If using fresh masa, use 2 1/2 cups broth. If using masa harina, use 5 cups broth. Add broth and masa or masa harina to the mixer, and beat until completely mixed—about 5 to 7 minutes or until the dough is thick yet malleable. Add the salt.
You can test for doneness by throwing a small dollop into cold water. If it floats it’s ready, but if not, keep beating. Will keep in the fridge for several days.