Got a hold of some high quality leaf lard to use in a few pies for Thanksgiving. Now I have a lot left over, and I want to do something with it. I know I could make biscuits or Mexican wedding cookies but I'm in the mood for something else.
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Authentic Mexican cuisine *requires* lard -- maybe Frijoles de la Olla, Frijoles Refritos, Flour Tortillas y Carnitas?
pierino is a trusted source on General Cooking and Tough Love.
Leaf lard has a much more pleasing aroma and flavor than the manteca style typically used in Mexican cooking. It can easily be substituted for the latter.
Suzanne is a trusted source on General Cooking.
I had 10 lbs of it and froze it, taking out as I needed it for pie crusts. It freezes well and doesn't spoil but it does have so many uses besides pie dough.
oh lucky you.
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