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Basic Fresh Lard |
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(Manteca)
Makes about 1 cup
Category: Flavoring Basics and Condiments
Makes about 1 cup
Lard--rendered pork fat--definitely has a place in Mexican cooking; it has been the favorite cooking fat of Mexican cooks for centuries, giving tamales a fluffier texture and refried beans an extra-rich traditional flavor. Although vegetable shortening and vegetable oil have been replacing lard in recent decades, some health experts say that lard actually has less cholesterol and saturated fat than butter. Even if you maintain a healthful diet, you can use lard in limited quantities and attain more authenticity in your Mexican cooking.
Fresh Mexican lard can sometimes be purchased from a Mexican meat market, or try making your own. Purchased Mexican lard should contain no stabilizers and should have a rich roasted taste when cooked.
To make it at home, I ask the butcher for pork fat trimmings or, if I have a pork roast, I trim off all the excess fat and render it. Discard the browned bits (cracklings) if any, that separate from the liquid fat, if you wish, or add them to scrambled eggs, salads, or other dishes.
1 pound fresh pork fat, cut into 1/2-inch pieces
Preheat the oven to 350°F. Put the pork fat pieces into a heavy ovenproof saucepan (cast iron works well), and cook until the liquid fat separates out, and the remaining pork pieces (cracklings) are crisp and browned, about 45 to 50 minutes. Strain the fat into a glass container. Cover and refrigerate. The lard will keep fresh tasting for 6 to 8 weeks. Store the cracklings separately in the refrigerator up to 1 day, or discard.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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