I don't have any lard on hand, but lots of goose fat leftover from the holidays. Has anyone made masa dough using goose instead of pork fat?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.