Restaurants & Bars 5

Fresh pork lard for tamales

maggieeats | Jan 4, 201408:16 PM

I decided for my first new cooking task of 2014 I would make fresh tamales. I went to a local mercado and bought fresh rendered pork lard. But when I look at all the recipes for the tamale dough, it says to beat the lard until it's fluffy. Looking at this brown greasy concoction I can't imagine it will get fluffy. Do I have the right stuff? Since I know nothing about freshly rendered pork lard, can someone tell me what the consistency of it should be? Do I need to adjust recipes to accommodate what looks like a greasier product than the hydrogenated stuff?

Grassy us!

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